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In a culinary world brimming with porridges and oatmeals, our fondness distinctly leans towards Asia's comforting congee. Ideal for nippy days or low spirits, it's a versatile, health-boosting bowl of solace.
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Though congee is emblematic of East Asia, its etymology hails from Tamil's 'kañji,' likely entering English via 17th-century Portuguese exploration. Intriguingly, Portugal's own chicken-rice soup is 'canja.'
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The antiquity of congee is a subject of culinary debate. Historian Tobie Meyer-Fong cites its Han Dynasty origins, circa 206 B.C., while author Eileen Yin-Fei Lo traces it back to Zhou Dynasty, around 1000 B.C.
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In the realm of congee, nomenclature varies between mainland China and Taiwan, despite Mandarin's ubiquity. Dubbed 'báizhōu,' or 'white porridge' in China, it's christened 'xi fan,' 'watery rice,' in Taiwan.
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