Jook lunch today

Plain jook I cooked. With it I just brought peidan (century eggs), rakkyo (pickled onions), tofu mui (fermented bean curd) and the prepared sake I just posted on. Just wanted to eat the jook plain, heard it is more Shanghai-style. Plain jook but each spoonful is then intensely flavored each time differently. Was pretty good! Will expand what I eat with it. Can eat picking at a piece of hum nyee, a patty of pork hash, a fried fish, or some Okinawan stuff - maybe stir-fried chikina - it's wide open. Just like eating plain rice. Called qing zhou (Mandarin) or tseng jook (Cantonese). I also read that it is in the small plates genre getting popular everywhere.