There are many kinds of Guangdong porridge, from rich to poor, from elegant to vulgar. To exaggerate, whatever can be wrapped in jiaozi in the north can be cooked in porridge in Guangdong. It's not surprising that all the people in rice congee cook it. Of course, people in Guangzhou also cook at home. However, I have seen recipes that say that if porridge is cooked soft and harmonious. The method is to wash the rice before cooking and marinate it in a little oil for half an hour before cooking. I tried it once, and it was really smooth. The wisdom of the working people cannot but be admired. The "porridge bottom" in the porridge shop is said to enlarge ground fish or dried firewood fish, pig bones and yuba. Pay attention to a little bit and add Yao Zhu. I don't know exactly how many versions of these materials are combined.

Of course, the most common food in the store is preserved egg and lean meat porridge, which is well-known at home and abroad. There are also slippery chicken porridge, beef porridge, fish porridge, meat porridge, and porridge, boat porridge, and so on If you think my answer is satisfactory, please adopt it!