Chaoshan people call porridge "rice", but they don't ask it to be waxy, slippery and sticky, but do the opposite. Generally, rice porridge is cooked with more rice, which requires tommy to clean it, and water-rice ratio requires casserole or uncooked pot. When the meal was cooked, it was picked up and eaten in ten minutes. In the words of Cai Lan, a hipster gourmet, there are many kinds of rice porridge, as many as 100. Generally, there are black olives, olive vegetables, hemp leaves, pickles, pickles, tribute vegetables, hairy crabs, bean paste ginger, tofu, fire garlic, salted duck eggs and so on.

Sweet potato porridge is a mixture of red sweet potatoes cut into strips and rice porridge.

Casserole porridge is mainly shrimp, crab, water fish and eel.

Salty porridge, similar to salty porridge in Fujian, is made of squid, mushrooms and ribs.

Guangdong porridge

Cantonese people (especially people in the Pearl River Delta) always like to cook rice until it is rotten, so that porridge is smooth. This porridge is easy to digest. Koreans, on the other hand, only like to eat this kind of porridge when they are sick, instead of rice.

Guangdong porridge is sometimes called "rice porridge" (commonly known as beige), without ingredients, or only a small amount of dried tangerine peel or ginkgo is cooked into porridge and eaten with young salt. Fried dough sticks and rice porridge is a common breakfast in Guangdong. Other Cantonese buzzwords are:

Boat porridge: According to legend, it originated from the special porridge made by vendors in Liwan, Guangzhou to support boats (boats), which is called "Liwan boat porridge". There are ground beef, peanuts, squid and so on.

There is also the first bowl of porridge: it is said that once a scholar met with difficulties and begged, someone gave him a bowl of porridge, which contained various kitchen chowder such as internal organs. After the number one scholar in high school and the number one scholar, there is the first place in this porridge.

Pork red porridge

Mustard porridge

Roasted bone porridge

Minced Beef Congee

Monopterus albus porridge

Pork floss preserved egg porridge

Fish porridge

Water crab porridge

Chai fish peanut porridge

Oil and salt porridge: only add a little salt and a little oil, and eat it when you are sick.

Fujian porridge

Porridge is called "rice" in Fujian, which is less water than Guangdong porridge and as thick as Japanese porridge, and can even be eaten with chopsticks alone. Rice porridge, Fujian only has white rice and clear water, focusing on the flavor and appearance of rice. Contrary to Cantonese porridge, rice should not be boiled and 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. Eat with pickles, fried peanuts, floss, dried fish, fried eggs or oyster omelet. Salty porridge and Fujian provinces are porridge made of other materials. This kind of porridge is thinner than rice porridge in Fujian, but thicker than Cantonese porridge. These materials, 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.

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 north of Qiantang River ("western Zhejiang", including southern Jiangsu, southern Anhui and Shanghai) is called "soaked rice" or "soaked rice", which has a unique 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.

other

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.

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