Sugar porridge is also called red bean porridge. Suzhou's red bean porridge is particularly fine. Red beans and porridge are cooked separately. Red beans are made into bean paste, and porridge is served in a bowl and then poured with bean paste, which has the beauty of red clouds and snow. Suzhou people call it "sugar porridge". A bowl of sugar porridge is nothing more than glutinous rice and red beans. Simple is not simple, and every link needs a lot of effort. A spoonful of entrance, glutinous rice is not broken, the aroma is rich, red beans are sweet, and then a nose of osmanthus fragrance is sucked, which has a layered feeling and tastes like a god. Red bean paste and white glutinous rice reflect red and white, and red clouds cover with snow. Suzhou red bean porridge Red bean and porridge should be cooked separately. Red beans are ground into fine bean paste, and rice porridge is cooked thick. After the porridge is put in the bowl, pour the sweet noodle sauce and sprinkle with osmanthus. This is sugar porridge. It's just a bowl, but it's like a red cloud reflecting snow, full of color, fragrance and taste. Now the sugar porridge in Suzhou can be supplemented with taro balls or seasonal chicken head rice according to the tastes of diners, which makes the taste of sugar porridge more abundant. In Suzhou, sugar porridge is a sweet memory for children to grow into adults, and it is also the old taste of Suzhou City. It uses simple ingredients to tell us what is sweet and what is life. This is the charm of sugar porridge.