Each kind of pot to cook porridge has its own advantages and disadvantages, casserole the most nutritious and safe, but too time-consuming; pressure cooker to cook out of the porridge thick, time-saving, but the taste is general; rice cooker to save time and effort, good taste; electric casserole simmering out of the porridge is soft and tasty, but consume large amounts of electricity, time is long. Porridge, also known as surimi, is a thick paste of food cooked from grains such as rice, millet or corn beans. Congee has been accompanied throughout China's written history.

Each kind of pot to cook porridge has its own advantages and disadvantages, casserole is the most nutritious and safe, but it is too time-consuming; pressure cooker to cook out of the porridge thick, time-saving, but the taste is general; rice cooker to save time and effort, good taste; electric casserole boiled out of the porridge is soft and tasty, but consume large amounts of electricity, time is long.

Congee, also known as surimi, is a kind of food made of rice, millet or corn beans and other grains cooked into a thick paste. In the written history of China, the trace of porridge accompanied always. The earliest written reference to congee can be found in the Book of Zhou: the Yellow Emperor began to cook grains to make congee. Congee in China was mainly used for food 4,000 years ago and for medicinal purposes 2,500 years ago. Into the Middle Ages, the function of the porridge is to eat, medicinal highly integrated, into the humanistic color of the health level.