Cantonese people (except Chaoshan area) always like to mix rice with cooked rice to make porridge smooth. Some people will add a proper amount of ginkgo biloba to rice porridge to enhance the flavor and facilitate digestion.

Guangdong porridge is sometimes called "rice porridge" (commonly known as beige). It is boiled without ingredients, or only with a small amount of dried tangerine peel, ginkgo biloba and yuba, and supplemented with young salt. There is also a dried scallop rice porridge to add flavor. Fried dough sticks and rice porridge is a common breakfast in Guangdong.

Guangdong porridge also has its own unique method of rolling raw porridge, that is, taking a small amount of porridge from a big porridge nest, heating it in a small porridge nest, and then adding fresh meat, seafood and animal offal until it is cooked tightly (just cooked) to keep it fresh, tender and smooth. The following sweet-scented osmanthus (grass carp) slice porridge, fish cloud (sweet-scented osmanthus head) porridge, water crab porridge and the first porridge are all well-known raw porridge in Guangdong.

Other Cantonese buzzwords are:

Boat porridge: It is said that it originated from the special porridge sold by vendors supporting boats (boats) in Liwan, Guangzhou, and is called "Liwan Boat Porridge". There are ground beef mixed with fried rice noodles, fried peanuts, shredded squid and so on. In the 1970s, there was boat porridge on the Pearl River opposite the People's South Building in Guangzhou.

There is also the first bowl of porridge: it is said that once a scholar was in trouble and asked for a bowl of porridge, which contained all kinds of kitchen scraps. After being the top scholar in high school, I won the first place in this porridge. The raw materials are meatballs, pork sausages, pork liver and pork tenderloin.

Pork red porridge: it is made by adding solidified pig blood clots to porridge and boiling it.

Mustard porridge

Frog (frog) porridge

Salted chicken porridge

Slippery chicken porridge

Minced Beef Congee

Porridge with abalone and shredded chicken

Shrimp ball porridge

Monopterus albus porridge

Preserved egg salty lean meat porridge: porridge is common in most Guangdong porridge shops. It is traditionally called Xiahuo porridge, especially with coriander.

Sliced porridge of pomfret (grass carp): It is quite famous in Guangdong raw porridge. In addition to being cooked by the chef in the way of raw rolling, some people also require that pomfret meat be cut into two thin slices (slightly connected like a butterfly in the middle), put into specially heated porridge, control the degree of raw and cooked, add a lot of shredded ginger, shredded onion and a little pepper, and then eat.

Fish cloud (bighead carp) porridge: raw porridge boiled with bighead carp, which is famous for its unique soft and waxy fish cloud.

Water crab porridge

Water snake porridge

Oyster preserved egg Nostoc flagelliforme porridge: It is made by adding dried oysters, preserved eggs preserved in plant ash and Nostoc flagelliforme, a special plant in the desert.

Chai fish peanut porridge

Salted ribs porridge with dried vegetables

Chaozhou Zhou

The porridge of oysters, minced meat, Chaoshan and Fujian people is called "minced meat" (Chaozhou pinyin: muên 5；; International phonetic alphabet: [m? ), about ten minutes after the meal is cooked. As soon as the rice explodes, turn off the fire immediately and cover it for five minutes. The so-called white-hearted rice porridge is also true. It looks like a soup made of rice. Porridge is thinner and contains more water than Cantonese porridge. It is eaten with dried peanuts, pickled vegetables or plum vegetables. Chaozhou people likes to add seafood to porridge and make seafood porridge for breakfast or supper. There are also chopped oysters. Put fresh oysters in porridge, which tastes fresh and fishy, and often put coriander and pepper. Traditionally, chaozhou people would take the porridge bowl directly and sip the steaming porridge water.

Fujian porridge

Porridge is called "rice" in Fujian. Less water than Guangdong porridge and as thick as Japanese porridge. You can even eat it with chopsticks alone. Fujian rice porridge is only boiled with white rice and clear water, emphasizing the flavor and appearance of rice. Contrary to Cantonese porridge, rice should not be cooked or excessively stirred, so as not to destroy the shape of rice grains. Because of the small amount of water, it is necessary to monitor the fire for a long time and stir it gently to avoid burning. When eating, it should be accompanied by pickles, fried peanuts, floss, dried fish, fried eggs or oyster omelet. Salty porridge and Fujian are porridge with other ingredients. This kind of porridge is thinner than rice porridge in Fujian, but thicker than Cantonese porridge. Ingredients such as mushrooms, fish and lean meat are usually seasoned with soy sauce, so it is called "salted minced meat". Its color is mostly light brown, with chopped green onion, pickled vegetables and fried peanuts. Salted minced meat is very convenient to eat, especially popular with children and the elderly.

Most of the population in Taiwan Province Province immigrated from Fujian, so Fujian porridge is quite common in Taiwan Province Province. Its eating method is similar to that of Fujian. In addition to eating directly, dried radish, dried pork floss, pickles, gluten, peanuts, salted eggs, fried fish, beans and dates will be mixed.

Jiangnan Zhou

Jiangsu, Shanghai, Zhejiang and other places use rice to cook thick rice porridge, and generally do not add soup and topping. Sometimes white sugar is added and boiled, which is called "sugar porridge" or "sweet porridge". It is said that when Fan Zhongyan was studying in his early years, he ate it and cooled it to form frozen thick porridge, which was easier to divide and carry. Jiangnan people still do this today.

The porridge cooked with leftovers (called "rice paste" in Wu language) in the area north of Qiantang River ("western Zhejiang", including southern Jiangsu, southern Anhui and Shanghai) is called "soaked rice" or "soaked rice", which has a unique burnt flavor and is the usual breakfast staple food in these areas. Jiangnan people don't classify this kind of food as "porridge", but it is sometimes confused in the north. In eastern Zhejiang (old Shaoxing and Ningbo), people don't eat "soaked rice" for breakfast, but just cooked rice or porridge.

Zaozhuang Zhou

In Zaozhuang, Shandong Province, porridge cooked with rice and millet. It's called porridge, and "porridge" refers to the local mushy breakfast food made of soybeans and millet. The general method is: soak soybeans and millet for several hours, then grind them into pulp with a machine or a stone mill, and add water to boil them.

other

According to Yang Ye's "Chef's Operation Record" in the Tang Dynasty, porridge boiled with tea leaves is called "Ming porridge". Chu Guangxi, a poet in the Tang Dynasty, wrote a poem "Eating".

How children eat: Many parents add meat floss to porridge and mix it with rice porridge in order to let their children eat more when they grow up.

Pure rice to cook porridge.

Mung beans, peas, soybeans and sorghum are mixed together, and there is porridge that can be eaten by whole grains in Shandong.

In the Korean Peninsula and Japan, porridge is the patient's food, and eggs are added to porridge.