Suzhou: Laba porridge also has salty mouth! Laba porridge represented by Suzhou in the south is mainly divided into two kinds: sweet porridge and salty porridge. The cooking method of sweet porridge is the same as that in the north, while salty Laba porridge is mainly in Suzhou.

Suzhou people have two basic characteristics in cooking this kind of porridge, one is to have green vegetables, and the other is not to use meat, such as diced bacon and ham. Suzhou people will put arrowhead mushrooms, water chestnuts, Euryale ferox seeds, walnut kernels, pine nuts, fungus, vegetables, Flammulina velutipes and so on in their laba porridge.