The authentic Chaoshan shrimp and crab porridge is made as follows: 1. Process the purchased crabs.

2. Cut off the back cover. The joint of the back cover is the crab intestine. Remember to clean it.

3. Open the crab shell and remove the gills, heart and stomach.

Among them, the crab heart is extremely cold and must be removed.

The crab heart is a small piece in the middle of the crab's gills. Just pull it out and cut the crab in half.

4. Next process the shrimp, cut off the gun on the shrimp head, then open the shrimp and remove the shrimp line.

5. Next start cooking porridge.

You need to add enough water at once, bring to a boil over high heat, add soaked rice and a little peanut oil. Peanut oil can reduce the overflow of porridge water foam.

When cooking porridge, you need to stir it from time to time to avoid burning the bottom.

When the rice grains bloom, turn to medium heat, add scallops, crabs, shredded ginger and shiitake mushrooms, and cook for about 5 minutes.

Turn to low heat again, add shrimp and chopped winter vegetables, cook for another 5 minutes and turn off the heat.

History of Chaoshan Food The history of Chaoshan cuisine can be traced back to the Han Dynasty. Cantonese chefs at that time created cooking techniques that distinguished them from other cuisines, among which seafood cooking was the best.

During the Late Tang Dynasty, cooking techniques from the Central Plains affected Guangdong, and Chaoshan cuisine also developed rapidly.

From the late Ming Dynasty to the early Qing Dynasty, Chaoshan cuisine entered its heyday, with many famous restaurants, chefs and dishes appearing locally.

In modern times, Chaoshan cuisine has gone abroad, and its rich cuisine and excellent quality have made it a popular cuisine in the world.

Today, Chaoshan cuisine has become a famous type of Chinese food, occupying an important position in the food culture of China and the world.