With a long history, Sampan congee (艇仔粥，ting zai zhou or tang jai jook in Cantonese) is one of the most popular delicacies enjoyed by Cantonese people.

It was firstly developed by Tanka people （疍家）who lived on fishing on sampan boats around the Pearl River Delta and gained its reputation in Lichy Bay（荔枝湾）(now Liwan Lake), Guangzhou. Shrimp, squid, sliced fish, fried peanuts and youtiao(deep-fried dough sticks) are the main ingredients of traditional Sampan congee.

This video features Sampan congee produced by Diandoude, a chain restaurant specializing in traditional and creative Cantonese dim sum, which was founded in 1933.

Full text of the video transcript:

To rate the quality of our congee, if 60 are the full marks, I think we can achieve full marks. Many customers coming to Diandoude would order a bowl of congee, which is inevitably a bowl of Sampan congee. 

There used to be many sampan boats on Liwan Lake, owned by Tanka people who lived on fishing and cooked congee on their boat. Therefore, this kind of congee is called Sampan congee. 

A bowl of excellent Sampan congee is characterized by fresh, sufficient ingredients and semi-floating state. To taste Sampan congee is to taste the original flavors of the ingredients. 

This dish is mainly made of seafood and that's why it is called Sampan congee. Other ingredients include fried peanuts, youtiao (deep-fried dough sticks). 

Sliced fish is the soul of a bowl of Sampan congee, owing to its freshness. In order to maintain their freshness, our fish slices are freshly cut and ready to serve. Semi-floating is the state of not being over cooked, so the fish slices and shrimp can taste fresher, nicer, softer and smoother. 

As for the congee itself, it must be simmered by open fire. Only in this way can the congee be soft and tasty enough. Within a day, any branch store (of Diandoude) is able to sell 80 to100 bowls of Sampan congee.

Address of one Diandoude branch: No.587, Longjinzhong Road, Liwan district, Guangzhou

Translated by Wu Qin (intern), Lv Yun
Supervised and Edited by Lv Yun
Video editors: Wu Qin (intern), Lu Kaisheng
Source: Douyin account of Gourmet Guide (Meishi Daoba, 美食导报）