Since China entered the agricultural society, rice and porridge have been people's staple foods. In the Tang Dynasty, Nanzhuang leaves were soaked in rice and steamed into polished rice according to the nutritional formula of ancient Taoist dietotherapy. Southern candle tree, also known as Vaccinium bracteatum, people eat its leaf juice, which can strengthen muscles and benefit the face. There was also a kind of reunion dinner in the Tang Dynasty, which was made of fish, shrimp, goose, beef and mutton, glutinous rice flour, ginger, black beans and salt. This is a delicious bibimbap. Hermits in Song Dynasty paid attention to the elegance of food. They cook all kinds of flowers, fruits and rice together, such as flat peach rice and lotus leaf rice. In the Qing Dynasty, people in Huzhou, Zhejiang liked to eat steamed rice and cooked rice, which was made of fumigated rice. This kind of rice is easily digested and absorbed by human body and can be eaten as Gong Mi. Porridge was called mi in ancient times. Thick porridge is called rice, and thin porridge is called porridge. People like to eat porridge. There are many kinds of porridge, not only the porridge made of japonica rice, glutinous rice, millet and corn, but also the porridge made of various fruits, vegetables and meat, each with different health care functions. The ancients advocated eating taro porridge, jujube porridge, dog meat porridge and chicken porridge in the cold winter morning. After eating, they were warm and energetic. Eating mung bean porridge, lotus seed porridge, hawthorn porridge and porridge in midsummer evening has the functions of cooling, moistening dryness and supplementing nutrition. In ancient times, there were honey porridge, lily porridge and wolfberry porridge, which were most suitable for the elderly, the weak and the sick.