The types of congee are millet porridge, cold food congee, skin egg thin meat porridge, rice porridge, Lapa congee and so on.

1, millet congee is to millet as the main ingredients boiled into a unique northern congee points, light taste, light flavor, with simple and easy to make characteristics. When cooking porridge must first boil water and then put into the washed millet, first boil, and then simmer, soup viscous can turn off the fire.

2, cold food congee originated in the Spring and Autumn Jin Wen Duke Chong Er memorial sacrifice meritorious servant Jie Zi Tui burned the body of the day of the Cold Food Festival (one of the ancient festivals, in the day before the Qingming Festival). Due to the cold food festival and Qingming Festival is similar, and then people will be fused into a festival, the derivation of Qingming ancestor and grave customs and passed down, during the festival, the people are not allowed to move the fireworks, the need to prepare wheat porridge and other cold food, to commemorate this. The cold food congee is because of the cold food festival and passed down the festival food.

3, skin eggs and thin meat congee is a kind of Guangdong Province, the local traditional famous snacks. The congee is rich in nutrients and is made with small pieces of skin eggs and salted lean meat. The ingredients vary from region to region. Some people add sesame oil and scallions before eating, or add scallions and thin crisps.

4. Rice congee is a dish made of rice and water boiled over high heat, and is suitable for both young and old.

5, Laha congee, also known as "seven treasures and five flavors of congee", "Buddha congee", "everyone rice", etc., is a variety of ingredients made of congee. "Drinking Laha congee" is the custom of Laha Festival, the traditional ingredients of Laha congee include rice, millet, corn, Job's tear grains, jujubes, lotus seeds, peanuts, cinnamon and a variety of beans (such as red beans, green beans, soybeans, black beans, kidney beans, etc.).