China porridge is famous for Chaoshan porridge. Chaoshan people call white rice porridge white glutinous rice, and the word "glutinous rice" reflects how thick porridge has become under the hands of Chaoshan people. Chaoshan people are white and can hardly see rice grains. When they only eat wheat, the mouth melts without biting. With white rice paste, there are many different side dishes, from raw salty seafood to expensive red roasted goose head. Against the background of Chaoshan white rice paste, all the side dishes will become mild and delicious.
Chaoshan, located in Guangdong, is famous for its white glutinous rice, while Guangdong has not only white glutinous rice, but also crab porridge. Guangdong crab porridge is delicious, so the seafood in the porridge must be fresh and cost-effective. It can be fresh and tender sea lobster or fat and fragrant cream crab. This delicious seafood food is added to white rice porridge, and its freshness naturally blends into millet. Every bite of crab porridge can make people's appetite increase greatly, without any fishy smell.
China people's porridge culture has a long history. The frequent appearance of porridge in A Dream of Red Mansions is famous, and each kind of porridge is different. There are duck porridge and jujube porridge, salty and fresh. You can talk too much about porridge in China. Even the basic Laba porridge, which eight kinds of food to put, varies from place to place.
Japanese porridge is called "okay ou" by the Japanese. In the eyes of the Japanese, porridge is generally not eaten. The most common food for three meals a day is rice, and porridge is a special ingredient for patients. Once someone at home has a headache or fever, or is seriously ill, eat porridge. Japanese porridge is very simple, using only cold water, rice and green onions, and sometimes adding a little raw eggs or dried salted prunes. If you eat soup in Japan, you will probably be treated as a patient.
There are usually two kinds of Indian porridge, one is Indian broken wheat porridge, and the other is Mi Dou porridge. These kinds of porridge are very common in India. In some low-caste villages in India, local people can often be seen cooking this porridge and eating it with their hands on very large leaves. The raw materials of Mi Dou porridge are very simple. Indian rice, Dutch beans and lard, plus water and seasonings, can be eaten after all the food is cooked into a paste.
After reading the porridge in three regions, is it hard for you to believe that the porridge culture and art in Asia are so different? In contrast, China's porridge looks more delicious, so choose more shapes. Moreover, Japanese tea-soaked rice and mixed rice look very similar to salty porridge in our country, but their tastes are quite different. For those who haven't eaten Japanese tea-soaked rice, what's the difference between China tea-soaked rice and porridge?