Being a southerner I really enjoyed it, most times for breakfast and dinner.

People in coastal areas such as Fujian and Guangdong love it.

Taking the Cantonese people represented by southerners as an example, how much do they love to drink porridge?

Every naughty Cantonese has been scolded by his elders: "Sit still and eat porridge in a serious manner"!

In Guangdong, porridge can be served as both breakfast and the best late-night snack, even more important than rice.

The morning porridge warms the stomach and heart, and is rich and versatile: salty pancakes with lean meat porridge, chee cheong fun with dried fish and peanut porridge, fried dough sticks with white porridge. It does not seek to be as elaborate as morning tea, but only seeks to satisfy people in the shortest time; late night snacks

The porridge is very fresh, and the freshest offal from the slaughterhouse only appears in the white porridge late at night.

In Guangdong, you can make porridge with any ingredients. A bowl of porridge that can accommodate all nourishing ingredients is the spiritual totem of the Cantonese people.

It cools down the heat in the bitter summer and warms up the body in the cold winter. The all-purpose porridge blesses loyal believers who are keen on nutritional supplements all year round.

The ancients said that food should be supplemented in the four seasons, that is, shepherd's purse porridge in spring, mung bean porridge in summer, lotus root porridge in autumn, and laba rice porridge in winter.

However, in the eyes of northerners who insist on using millet, mung beans and other grains to make pure porridge, health care and adapting to the seasons are all excuses made by Cantonese people just to eat.

Cantonese people eat just about anything, and this is evident in porridge.

Northeastern people wrap everything in dumpling wrappers, while Cantonese people use a bowl of porridge to make all living things in Lingnan tremble.

Let’s introduce the vegetable porridge commonly eaten by southerners.

It is best to use green vegetables (wild vegetables in some places in the south) for vegetable porridge.

After the porridge is cooked, put it down when you are ready to cook, then add a little pepper to the porridge and cook.

This light flavor is suitable for patients.

If you like a strong flavor, you can add some fresh shrimp or minced meat to the cooking and then add green vegetables.

Note that this porridge must be cooked before adding the ingredients.

Keep the porridge fresh and sweet.

The taste is very sweet, delicious and nutritious.