I Believe the Best Cantonese Cuisine in New York Is Congee Village (1)

🍃I’ve dined here five or six times and tried over twenty dishes. Let’s review and make a must-try list! Stars indicate my level of recommendation. Congees Lijiang Boatman’s Congee: Fresh and flavorful. 🌊 Crab Congee: Delicate and rich. 🎢 Ginger and Pork Liver Congee: A perfect blend of flavors. These piping hot bowls of congee are the ultimate comfort for any homesick soul. 🍲 🌿 Cold Dishes Thai-Style Chicken Feet: Tangy, sweet, and chewy. Seafood 🍃 Salt and Pepper Shrimp Balls: Perfect for snacking—one bite at a time! 🌿Black Pepper Scallops: Decent flavor, but the highlight is the large scallops. White Fish Stir-Fry: A great dish to enjoy with rice! Full of wok hei. 🎢 Original Crab Claypot with Glass Noodles: Infused with the aroma of scallion oil, and the crab is generous. The only downside is the slightly tricky shell removal. 🌟Sautéed Lobster with Ginger and Scallion: The lobster meat is firm and perfectly cooked. You can’t go wrong with this classic stir-fry. Glutinous Rice with Lobster: Absolutely delicious! The lobster meat is a bit tricky to extract, but the glutinous rice is filling. It’s enough for four or five people. 🌸 Scallion and Oil Fish: Large pieces of fish with a lucky and auspicious meaning, loved by Cantonese diners. #CongeeVillage