Porridge has a history of at least 5,000 years in China. Since ancient times, porridge has been compared to "the elixir of nourishing fertility", "nourishing the stomach and benefiting qi" and "the best thing in the world to help people". Zhou Shu recorded that "the emperor began to cook porridge", which is the earliest record about porridge. Li Shizhen in Ming Dynasty wrote in Compendium of Materia Medica: "Eating a big bowl of porridge every day will make your stomach empty and your stomach weak. Tonifying but not refined, extremely delicate, compatible with the stomach, is the most wonderful way to eat "; Some health experts believe that "the pillow after porridge, the belly in porridge, warm and suitable for sleep, is the first pleasure in the world"; Su Dongpo, a great writer and gourmet, wrote a famous poem "I don't know myself, but I know there is a real taste in the world" after eating porridge. Lu You, a patriotic poet in the Song Dynasty, wrote a well-known poem "Only by eating porridge can you live forever". Huang Yunyan, a health care expert in the Qing Dynasty, made an incisive exposition on drinking porridge in his book "Porridge Spectrum". "One is easy, the other is full of taste, the third is moist, the fourth is separated, and the fifth is easy to digest".

porridge

Catalogue Guangdong Week

Chaozhou Zhou

Fujian porridge

Jiangnan Zhou

other

porridge

surplus

ㄩˋ

In ancient times, it was the same as education and birth.

In ancient times, it was the same as selling.

porridge

Zhu

ㄓㄡˉ

Semi-liquid food cooked with rice flour and other foods: millet ~.

Something like porridge: mud. What a mess!

Zheng code: YZUY, u: 7ca5,: D6E0.

Number of strokes: 12, radical: meter, and stroke sequence number: 515431234515.

Porridge for many monks-not enough distribution.

zh usho-s ngdu

[Porridge is less and monks are more-not enough points] Less porridge is prepared, and more monks become monks. Metaphorically, there are too many people and too few things.

& lt shape >

A [subtle] expression. Such as: porridge porridge (cowardice. Also refers to Feng Xiang's voice)

porridge

& lt name >

(voice. The word title is called "Wei". Congxiu (the word "xiu" in ancient Chinese) is a secret student. Here, an old cooker. Original meaning: porridge) The original meaning is the same [gruel; Porridge; Porridge]

So is porridge. -"Guangya"

Eat porridge. -The Book of Rites Tan Gong. Thin: "thick is embarrassing, thin is porridge."

Worship of making bean porridge for guests. -"The Book of Jin Shi Chong Biography"

By porridge ears. -"Warring States Policy Zhao Ce"

Porridge makes a living from this. -Song Sima Guang's "Cultivating Self-cultivation"

Another example: porridge monk (a monk who only eats porridge and does not practice hard); Porridge drums (that is, monks and nuns beat drums when they gather to eat porridge); Thin syrup (sweet porridge)

"Move"

With "Wei". sell

Then make porridge. -"Zhou Li Oh Mom"

No porridge sacrificial vessel. -"The Book of Rites under Quli"

There is no porridge in the field. -"The Book of Rites Wang Zhi"

and

Rongqi is not porridge in the market.

Another example: porridge painting (painting seller)

bring up

Chu Jun mutton helps Jue Ma cook porridge. Handsome people are also big, and porridge is also raised. -"Dai"

Marry out

Please invite my brother's mother. -Book of Rites. Zheng Xuan's Note: "Porridge means marriage."

Porridge, or rice, is a sticky food cooked by rice, millet or corn. The concentration of porridge in different places is different, and different places have different nicknames for porridge in other places. Other common nicknames are porridge and screaming soup.

Guangdong porridge

Guangdong people (except Chaoshan area) 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 and peanut porridge

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

Chaozhou Zhou

The porridge of Chaoshan and Fujian people is called "rice". Turn off the heat as soon as the rice is boiled. It looks like porridge with soup and rice. Porridge is thinner and contains more water than Guangdong porridge. Eat with dried peanuts, preserved vegetables or plum vegetables. There is also oyster porridge, which is filled with fresh oysters. It tastes fresh and fishy, and coriander and pepper are often added.

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.