Beihai Seafood Congee

Rice slow-cooked with oysters, shrimp, snail meat, and crab sourced fresh from local waters, finished with scallion and ginger.

Passed down through generations of Beibu Gulf fishermen, this dish makes the most of fresh local catches with honest, simple flavors.

Locals typically enjoy it in the morning alongside fried dough sticks or a spoonful of sand crab sauce.

Oyster congee is the most celebrated version — the sweet bivalves pair perfectly with the silky porridge, making it an unmissable Beihai morning experience.