In Guangdong, there is a view that "Cantonese cuisine cooks Fengcheng", which is another name for Shunde Daliang. Chefs in Shunde, Foshan are skilled and experts come forth in large numbers. There is naturally no special food in the area where high chefs are raised. Foshan Shunde raw porridge is the most familiar and latest breakfast in Shunde village, Foshan. A bowl of fresh and hot raw porridge is accompanied by the arrival of a new day. A bowl of seemingly simple raw porridge, which pays great attention to maturity and physical strength, is plain, mellow and rich; Raw porridge is rich in food. Fish, fish bones, fish brisket, small fresh meat, scallop root, beef liver, pork brisket, pork loin, pork intestines, shrimp balls, meatballs, beef and mutton can be added according to people.

Shunde people's acquisition of "fresh" depends not on chicken essence monosodium glutamate, but on the food itself. Putting monosodium glutamate and chicken essence in the eyes of Shunde people is a taboo, which will destroy the original flavor of food. Therefore, Shunde people basically do not use monosodium glutamate and chicken essence to make raw porridge fresh. They don't even like dishes with monosodium glutamate and chicken essence, and think that dishes with chicken essence monosodium glutamate are a big injury. The same is true of raw porridge made by Shunde people, which is a "typical breakfast". It is not easy to adjust the freshness with monosodium glutamate or chicken essence. Drinking porridge water with monosodium glutamate will make people's throats dry. Porridge bottom. Boiling white rice porridge is similar to boiling beef bone soup.

Dry matter. Fresh chicken, fish and goose are all kinds of meat dishes, cooked with white rice porridge, which is called "rolling", which is more popular. Try it. Porridge is boiled, and the seasoning is fresh before eating. High-grade yaozhu, with a little broken tangerine peel, is the best taste of Shunde people. Ginkgo biloba is the most popular fruit. Shunde people believe in the longevity gene of this fruit and love its taste. With shredded jujube paste, the cooked porridge is fragrant and sweet, which is the favorite of Shunde people.

Then preserved eggs, and some seaweed to make a fortune. Porridge is a traditional cooking method. The meal is cooked first, and then it is "soulless". It means boiling all the rice grains, unlike our normal porridge, which is very detailed. Time is in a "boiling" state, and rice boils with raw materials. It is also easy to taste the raw porridge. Rolled porridge in Beijing only needs sliced onion and ginger, and more will be served with white pepper and Lai Xiang.