In fact, porridge has been in China for thousands of years. Since ancient times, it has been said that shepherd's purse porridge is eaten in spring, mung bean porridge in summer, lotus root porridge in autumn and Laba porridge in winter, which is equivalent to a way of tonic in four seasons. Drink porridge to clear away heat and toxic materials, remove fishy smell and nourish the body. Due to the accelerated pace of life and great mental stress, modern people are facing a serious dietary imbalance, and a large number of junk food is flooding the market. Porridge has undoubtedly become the nutrition and health care product of Xian Yi, Xian Yi, old and young. Porridge contains the thick and long-standing cultural atmosphere of China. No matter what age, what kind of people, the tenderness and warmth revealed in the fragrant porridge and the faint and long taste in the porridge are the most soothing. Zhang Shumao, Chaozhou Cuisine Professional Committee of Guangdong Cuisine Association, said that Chaoshan porridge is different from porridge in other places and has its own uniqueness, that is, rice can be boiled with water until the rice grains "bloom", while Guangzhou's "porridge" is deep-processed porridge. Take preserved egg lean meat porridge as an example. After the rice is cooked, stir it with an egg beater to differentiate it, and then add preserved eggs and lean meat to taste. As a result, the porridge after deep processing can't taste rice flavor, and the rice grains are not chewy.

The casserole porridge in Chaoshan is different from that in other places. Although, the casserole used for Chaoshan casserole porridge is imported from Guangdong. Chaoshan porridge was first boiled with traditional "foot bowl" (also called "sand bowl"), and then boiled with shallow pot, light iron pot and stainless steel pot. Finally, the Chaoshan master found that the casserole used in Cantonese cuisine is relatively breathable when cooking, and it is not easy to flow out when cooking. It is suitable for cooking porridge and convenient for cooking Chaoshan casserole porridge. So this also reflects the temperament of Chaozhou cuisine masters from another side.