Rice paste is a semi-solid substance with a certain viscosity and consistency, which is obtained by mechanical crushing and boiling gelatinization of various grains. The raw materials for making rice paste are rich, including all kinds of rice, miscellaneous grains and potatoes. Rice paste can be quickly absorbed by the human body and promote appetite. However, the production of rice paste also has disadvantages, and improper grain control is easy to be caught.

In the recorded history of China, porridge has always existed. The text about porridge was first found in Zhou Shu: The Yellow Emperor began to cook porridge with grains, and China's porridge was mainly used for eating 4000 years ago, and was first used as medicine 2500 years ago. Biography of Bian Que and Cang Gong records that Chunyu Kun, a famous doctor in the Western Han Dynasty, treated Wang Qi's disease with "Hodge porridge", while Zhang Zhongjing, a medical sage in the Han Dynasty, described it as Guizhi Decoction and Treatise on Febrile Diseases.

Comparison between rice paste and porridge;

Porridge is easy to digest and clear the stomach, and can be used with different ingredients to play different roles. Drinking porridge regularly can nourish kidney essence and prolong life. Rice paste is more easily digested and absorbed by human body, which can provide energy for the body quickly.

The rice paste mixed with various grains contains richer nutrition and health care functions, and the aroma of grains is fully released, which enhances sensory enjoyment and promotes appetite.