Chaoshan people call porridge "Mi", but they don't ask it to be waxy and sticky, but they do the opposite. Rice congee cooking method generally uses more rice, which requires Tommy to be clear, and the ratio of water to rice is required to be cooked in a casserole or a raw pot. When the rice is cooked, it will be picked up and eaten in ten minutes. According to Cai Lan, a Chaozhou-born gourmet, there are more than 1 kinds of miscellaneous and salty side dishes in rice congee, such as black olives, olive vegetables, hemp leaves, pickles, pickled vegetables, preserved vegetables, tribute vegetables, salted hairtail, bean paste ginger, tofu, fire garlic, salted duck eggs and so on.

Guangdong porridge

Cantonese people (especially those in the Pearl River Delta) always like to cook rice until it is rotten, which makes the porridge smooth. This porridge is easy to digest. Koreans, on the other hand, only like to eat this kind of porridge instead of rice when they are sick.

Guangdong porridge is sometimes called "rice congee" (commonly known as Mihuang) without ingredients, or cooked with only a small amount of dried tangerine peel or ginkgo biloba, and eaten with young salt. Rice congee with fried dough sticks is a common breakfast in Guangdong. 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, peanuts, squid and so on.

and porridge: it is said that once a scholar was in trouble and begged, and someone gave him a bowl of porridge, which contained all kinds of kitchen offal. After the scholar high school champion and, and the first place this porridge.

Pork red porridge

Mustard porridge

Roasted bone porridge

Beef porridge

Monopterus albus porridge

Preserved egg and lean meat porridge

Fish porridge

Water crab porridge

Chai Yu peanut porridge

Oily and salt porridge: only a little salt and a little oil are added, which is usually eaten when you are sick. Rice congee, Fujian has only white rice and clear water, focusing on the fragrance and appearance of rice. Contrary to Cantonese porridge, rice should not be boiled and stirred excessively to avoid damaging 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 gently to avoid burning. When eating, it should be accompanied by preserved vegetables, fried peanuts, dried meat floss, dried fish, fried eggs or oyster omelet. Salty porridge, Fujian Province is porridge with other materials. The porridge is thinner than rice congee, Fujian Province, but thicker than Cantonese porridge. The materials, 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.

Jiangnan porridge

In Jiangsu, Shanghai, Zhejiang and other places, rice is used to cook thick rice congee. Generally, stock and toppings are not added. 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 area north of Qiantang River ("western Zhejiang", including southern Jiangsu, southern Anhui and Shanghai) is called "rice soaked in water" or "rice soaked in water", which has a unique aroma 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.

Other

Children's eating methods: Many parents add meat floss to porridge and mix it with rice congee in order to make their children eat more when they grow up.

In Korea and Japan, porridge is patient's food, and eggs are added to porridge.