Zaozhuang rice porridge 1 kg soaked beans and 3000ml water (do not use soaked beans) to boil. Beans should be soaked in water in advance, preferably once every other night for the next day. Zaozhuang rice porridge not only has the comparison of raw materials according to seasons, but also has certain operation specifications. Generally, it has to go through ten processes, such as selecting materials, soaking, grinding, defoaming, filtering, boiling, washing, taking out the pot, filling the jar and selling.

Traditional Zaozhuang porridge is made of millet pulp and soybean milk. Take 150 bowl of porridge as an example. In that year, new millet 10 kg and new soybean 5 kg should be selected. In spring and summer, choose the new grain harvested in the previous year, and in autumn and winter, choose the new grain of that year. Generally speaking, it is not necessary to age grains every other year. The new grain is mellow, rich in meat and excellent in quality.

Drinking porridge in the morning has become a necessity for Zaozhuang people hundreds of years ago. Whether you buy porridge to go home or go to a street porridge stall to drink porridge, there are all kinds of foods with porridge, such as fried dough sticks, dumplings, sugar cakes, food boxes, zongzi, fried dumplings, hemp balls and various snacks, which are very convenient.

Drinking rice porridge has the function of benefiting qi, strengthening spleen and regulating stomach. It can effectively replenish water. Easy to digest, will not increase the burden of gastrointestinal tract, effectively relieve constipation, but also replenish energy to the body. Zaozhuang's rice porridge is relatively easy to digest and absorb because it takes a long time to cook. It is mainly suitable for people with weak spleen and stomach, decreased immunity and weak constitution after operation or postpartum.