Porridge is a staple food that China people can't give up. It can be sweet and salty, thick and thin, rich and poor, full and hungry. From ancient times to the present, China people with thousands of years of history love porridge, who can match it? Speaking of porridge, it is bound to bypass Guangdong! Cantonese people are convinced that a good bowl of porridge can keep healthy and prolong life. Most families start their day with porridge as breakfast.

There are many kinds of porridge in Guangdong, from rich to poor, from elegant to vulgar. It is no exaggeration to say that porridge can be cooked in Guangdong as well as jiaozi in the north. So what are Guangdong people's favorite porridge?

Chaoshan casserole porridge

Casserole porridge has three elements: raw rice, big fire and fresh ingredients. Because Chaoshan people like to cook porridge with well-defined grains of rice, unlike rice porridge. Chaoshan friends around me say that eating casserole porridge must start with shrimp and crab porridge. If you haven't tasted casserole porridge, I suggest ordering a shrimp and crab porridge first. The fresh and sweet taste ensures that you won't step on thunder.

From the appearance, this pot of porridge is lively and fragrant, with full crab claws, butter crab paste, prawns and coriander powder tumbling in the bubbling porridge soup.

Shunde wumizhou

Five-meter porridge hot pot is a hot pot combined with Liangzhou in Shunde, Guangdong. It is a hot pot with the fragrant rice cooked carefully for the above eight hours as the soup base, and bid farewell to the greasy taste of traditional hot pot completely. Its porridge is rich in water, soft and white in color, sweet in taste, but without rice grains-this may be the origin of glutinous rice porridge's name.

Rice porridge has high viscosity, which can fully lock the nutrition and moisture of food, so the rinsed food is particularly tender and smooth, and the rinsed seafood has no fishy smell. Rinse the fish and seafood first to ensure the delicious bottom of the whole porridge; Wash the meat again to make the porridge salty. Finally, put the vegetables in and stir.

Yingde leichazhou

In the local countryside, connecting feelings, entertaining guests and friends, or celebrating weddings are all essential etiquette, commonly known as "half meal". As the name implies, tea porridge is not made of tea and white rice, but is made of tea, ginger, courgette, star anise, Chen Linpi, fennel and other materials, which are ground into powder and blended with rice porridge.

Many people, especially middle-aged and elderly people, have a special liking for it, almost to the point of "eating no meat and eating no porridge (tea porridge)". Leicha porridge has a long history, different production styles and certain health care effects.

Qingyuan Zhou Xin continent

Qingyuan people like to eat pig offal. Anyway, they ate it with porridge, so they simply cooked it with warm porridge. Pig viscera is used as the main raw material, and nine kinds of materials, such as pork loin and pig heart, are added, which is sufficient in quantity and really retains the traditional flavor of porridge.

In fact, this is how Zhou Xin porridge was originally eaten: it comes with pig offal, and the store provides porridge water, leaving everything to them. A bowl of porridge in the heart of the continent, chopsticks inserted into the bowl, can stand up, indicating that there is enough material in the porridge!

Dongguan Maogen porridge

Hairy root porridge is a special porridge in Wan Yi. If it weren't for Dongguan, I probably seldom eat this kind of porridge. Dongguan also used it to declare provincial intangible cultural heritage, which shows that its status in Guangdong porridge is extraordinary.

In the past, every household in rural Dongguan used hairy roots to cook porridge, but it was also a good product that tasted terrible. The reason is that the hair roots are reduced. Add cogongrass rhizome, Polygonatum odoratum, horseshoe, soybean and other materials to rice to make porridge, which tastes sweet and moistens the throat. These ingredients also have the function of clearing away heat and moistening the lungs, so most people in Dongguan think that drinking cogongrass porridge is of great benefit.

Guangzhou chuanzhou

Ship refers to house boat's ship, named after cooking porridge and selling porridge on board. Boat porridge takes fresh shrimp, fish fillets, chopped green onion, shredded eggs, jellyfish, peanuts, floating skin and fried dough sticks as raw materials. In Guangzhou, there is a saying that "you have never been to Guangzhou before eating boat porridge".

The famous Liwan boat porridge, the first time I ate it was at a flower party with diarrhea. I suggest eating porridge, so that we can have the authentic "old Cantonese flavor". A good bowl of boat porridge, even if it reaches the bottom of the bowl, will not separate the slag from the water and remain sticky. Fresh and tender fish fillets, crispy peanuts, soft glutinous rice porridge, and fried ghosts with softness and crispness, three words, super positive!

Why "porridge" can occupy the first place in "porridge noodle rice" is probably because of its "omnipotence". For Cantonese, porridge has become a philosophy. After all, the solution to all our problems can be summed up as: "There is porridge to eat and rice to eat."