Cantonese people (except those in Chaoshan area) always love to mix rice with boiled rice to make porridge smooth. Some people will add a proper amount of ginkgo (ginkgo biloba) with shell and core removed to rice congee to enhance the fragrance and ease digestion.

Guangdong porridge is sometimes called "rice congee" (commonly known as Mihuang) without ingredients, or only a small amount of dried tangerine peel, ginkgo (ginkgo biloba) and yuba are added to cook, and young salt is used to accompany it. There is also a rice congee with dried scallops to add flavor. Rice congee with fried dough sticks is a common breakfast in Guangdong.

Guangdong porridge also has its own unique method of raw porridge rolling, which is to take out a small amount of porridge from a big porridge nest and heat it in a small nest, then add fresh meat, seafood, animal offal and cook it until it is cooked tightly (just cooked) to keep it fresh, tender and smooth. The following mandarin fish (grass carp) slice porridge, fish cloud (head of mandarin fish) porridge, water crab porridge and the first porridge are all well-known Guangdong raw porridge.

Other Cantonese congees are:

Boat porridge: It is said that it originated from the special porridge sold by vendors in Liwan, Guangzhou, who supported small boats (boats), and it is called "Liwan boat porridge". There are ground beef mixed with fried rice noodles, fried peanuts, shredded squid and so on. In the 1970 s, there was still boat porridge on the Pearl River opposite the People's South South Building in Guangzhou.

And the first porridge: It is said that once a scholar was in trouble and had to give a bowl of porridge, which contained all kinds of kitchen offal. After the scholar high school champion and, therefore, and the first place this porridge. Raw materials include meatballs, pork sausage, pork liver and pork loin.

Pork red porridge: It is cooked by adding solidified pig blood clots into porridge.

Mustard porridge

Frog (frog) porridge

Salted chicken porridge

Slippery chicken porridge

Minced Beef Congee

Porridge with abalone and shredded chicken

Shrimp ball porridge

Monopterus albus porridge

Preserved egg salty lean meat porridge: porridge is common in most Guangdong porridge shops, and it is traditionally called Xiahuo porridge, especially with coriander.

Pomfret (Grass Carp) Sliced Porridge: It is quite famous in Guangdong raw porridge. Besides being cooked by the chef in raw rolling mode, some people also ask that the pomfret meat be cut into two thin slices (slightly connected like a butterfly in the middle), put it into specially heated porridge, control the degree of raw and cooked, add a lot of shredded ginger, shredded onion and a little pepper, and then eat.

Fish cloud (bighead) porridge: Raw boiled porridge cooked with the head of bighead (bighead), which is famous for its unique soft, waxy and smooth fish cloud.

Water crab porridge

Water snake porridge

Porridge with preserved oysters and eggs and Nostoc flagelliforme: It is made by adding dried oysters, preserved eggs pickled in plant ash and plant Nostoc flagelliforme special in the desert into porridge.

Chai fish peanut porridge

Salted ribs porridge with dried vegetables

Chaozhou Zhou

The congee of oysters, minced meat, Chaoshan and Fujian people is called "minced meat" (Chaozhou pinyin: muên5; International Phonetic Alphabet: [m]), it is about ten minutes after the rice is boiled. After the rice has just boiled and exploded, you should immediately put off the fire and cover it for five minutes. The so-called white-hearted rice porridge is also. It looks like soup soaked in rice, and the porridge is thinner and has more water than Guangdong porridge. It is eaten with dried peanuts, preserved vegetables or plum vegetables. Chaozhou likes to add seafood to porridge and cook seafood porridge for breakfast or supper. There are also minced oysters, and fresh oysters are put into porridge, which tastes fresh and fishy, often with coriander and pepper. Traditionally, Chaozhou people will directly lift porridge bowls and sip steaming porridge water.

Fujian porridge

Porridge is called "Mi" in Fujian. It has less water than Guangdong porridge and is as thick as Japanese porridge. It can even be eaten with chopsticks alone. Rice congee, Fujian Province, is made of only white rice and clear water, which emphasizes the fragrance and appearance of rice. Contrary to Cantonese porridge, rice should not be boiled and stirred excessively so as not to damage the shape of rice grains. Because of the small amount of water, the fire must be monitored for a long time, and gently stirred to avoid burning. When eating, preserved vegetables, fried peanuts, dried meat floss, dried fish, fried eggs or oyster omelet should be accompanied. Salty porridge, Fujian is porridge with other ingredients. The porridge is thinner than rice congee, Fujian, but still thicker than Cantonese porridge. The ingredients, such as mushrooms, fish and lean meat, are usually seasoned with soy sauce, so it is called "salted minced meat". It is mostly light brown in color, with chopped green onion, preserved vegetables and fried peanuts. Salted minced meat is easy to eat, especially popular with children and the elderly.

Most of the population in Taiwan Province immigrated from Fujian, so Fujian porridge is quite common in Taiwan Province. It is eaten in a way similar to that in Fujian. Besides eating it directly, it will be mixed with dried radish, dried pork floss, pickles, gluten, peanuts, salted eggs, fried fish and beans and dates.

Jiangnan Zhou

Jiangsu, Shanghai, Zhejiang and other places use rice to cook thick rice congee, generally without adding stock 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 more convenient for equal cutting and carrying. Jiangnan people still do this today.

The porridge cooked with leftovers (called "rice paste" in Wu language) in the northern area of Qiantang River ("western Zhejiang", including southern Jiangsu, southern Anhui and Shanghai) is called "soaked rice" or "soaked rice in water", which has a unique burnt flavor and is the usual breakfast staple food in these areas. Jiangnan people do not classify this kind of food as "porridge", but it is sometimes confused in the north. Folk breakfast in eastern Zhejiang (old Shaoxing and Ningbo) does not eat "soaked rice", but only freshly cooked rice or porridge.

Zaozhuang Zhou

In Zaozhuang, Shandong Province, porridge cooked with rice, millet, etc. is called porridge, and "porridge" refers to the local unique mushy breakfast food made of soybeans and millet. The general method is: soak soybeans and millet for several hours, then grind them into pulp with a machine or a stone mill, and add water to boil them.

other

In the Tang Dynasty, Yang Ye's Records of the Chef's Handling recorded that the porridge cooked with tea was called "Ming porridge". Chu Guangxi, a poet in the Tang Dynasty, wrote a poem "Eating Ming Zhou Zuo".

How children eat: Many parents add meat floss to porridge and mix it with rice congee in order to make children eat more when they grow up.

Pure rice to cook porridge.

Mung beans, peas and soybeans are mixed with sorghum, and porridge that can be used by all grains is found in Shandong.

In the Korean Peninsula and Japan, porridge is the patient's food, and eggs are added to the porridge.