In spring, tender scallion stalks (conggeng) pair so well with crispy toothsome vegetables to make a warm congee, then they’re served with a flowy linen dress (qun) for a fresh, cozy vibe!,
[I had an awkward breakfast— the chef messed up the stir-fry, and I sat there silently (it’s a bit like a weird swimming pool scene in my head, no definite satisfaction here).]