rice congee is made by grinding millet and soybean together to make water slurry, and it is also called beige porridge because of its yellowish color.

Tengzhou is a city, but what I remember most about Tengzhou is rice congee, a staple food for breakfast, whose name was not known until many years later. In my impression, this drink has always been regarded as "thick soybean milk". Moreover, before knowing its exact name, the author once described how different Tengzhou soybean milk was to friends or family members more than once to prove his knowledge. Now that I think about it, I'm lucky that I didn't meet a wise man and laughed at me for pretending to understand. I am also ashamed of my ignorance and self-righteousness. The reason why rice congee left such a deep impression on me is that apart from wondering that Tengzhou and Jinan are close at hand, but the soy milk is made in different styles, its mellow taste is definitely undeniable. It's been almost thirty years, and I still remember the hungry feeling when I first tasted rice congee 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. Rice congee gives people the first impression of being white and delicate, which is why the author has been mistaking it for "thick soybean milk" for many years. According to the owner of a porridge shop in Tengzhou, rice congee's practice is actually very complicated. In addition to selecting high-quality soybeans and millet as raw materials, and taking a certain period of soaking and grinding, it has to be boiled slowly with a small fire. Moreover, the whole process can't add a little flour, and the ratio of soybean and millet and the delivery time are also very strict. From this point of view, its snow-white color is really hard to come by. What is intriguing is that rice congee's pots must be cooked in large iron pots, while pots made of other materials, such as steel pots, can't burn the authentic taste. So, in Tengzhou, I have never seen a family of three cooking rice congee's drink at home. If you want to drink it, you have to stand up early.