Tengzhou is a city, but my deepest memory of Tengzhou is rice porridge, a staple food for breakfast. The name was not known until many years later. In my impression, this drink has always been considered as "thick soybean milk". Moreover, before knowing its exact name, the author described how different Tengzhou soybean milk was to friends or family more than once to prove his knowledge. Now that I think about it, I'm glad I didn't meet a wise man who laughed at me and pretended to understand. I am also ashamed of my ignorance and self-righteousness. The reason why rice porridge left such a deep impression on me is that Tengzhou and Jinan are close at hand, but the style of soybean milk is different, and its mellow taste is undeniable. It's been almost 30 years, and I still remember the hungry feeling when I first tasted rice porridge at the breakfast stand after I walked out of Tengzhou Railway Station. And I still remember that I drank two bowls in a row with the kind of coarse porcelain sea bowls that were popular at that time. The first impression of rice porridge is white and delicate, which is why the author has been mistaken for "thick soybean milk" for many years. According to the owner of a porridge shop in Tengzhou, the practice of rice porridge is actually very complicated. In addition to selecting high-quality soybeans and millet as raw materials and soaking and grinding for a certain period of time, it is necessary to cook slowly with low fire. And you can't add a little flour in the whole process, and the ratio and delivery time of soybeans and millet are also very strict. From this point of view, its snow-white color is really hard to come by. Intriguingly, rice porridge pots must be cooked in large iron pots, while pots made of other materials, such as steel pots, can't burn the authentic taste. Therefore, in Tengzhou, I have never seen a family of three drinking porridge and cooking at home. If you want to drink, you have to stand up early.