Rice is a staple food in Taiwan. By the 17th century, rice porridge, or congee, was already part of people’s diet here. Having a bowl of congee with a few savory side dishes early in the morning or late at night helps us get warm. In today’s Taiwan, congee has made its way from private kitchens to restaurants. As fine dining gradually takes hold, we now have Michelin-recommended restaurants which serve congee with accompanying dishes.