In Cantonese, the epitaxial porridge has poor meaning. Rice porridge VS VS equal North Wotou bun. "There congee porridge, food to eat rice" is "wealth can not be obscene, humble can not be moved," the civilian representation. "Porridge meal, in one fell swoop," expressed the determination of one kind of drastic, like Wei Xiaobao "hot block mother, pass through or kill lost in the dice." But to tell someone "eating porridge the night," says someone who is a bit of effort, will fist. Night to everything plus mystery. Moreover, Guangdong folk would have been tough, Qian Zhongshu said that China only Guangdong and Guangxi, Hunan, Shandong barely Coushang people, we can say that in this place on this temper valiantly. Although the legendary Shaolin Wudang martial arts executive acknowledged leaders, but the reality is contrary to write novels of Jin Yong Liang Yusheng live in Hong Kong. Iron Bridge Three, Fang Shiyu, Once Upon a Time, Bruce Lee during his lifetime behind these hard bridge hard horse to lay a legend, are indigenous Guangdong.

Guangdong porridge extremely wide variety, from the rich to the poor and lowly, from elegant to vulgar. A little exaggeration to say, to the north can dumplings in the package, Guangdong able to cook porridge. People across the country are cooked porridge, there was nothing special. Guangzhou people cook at home of course. I've seen recipes how to cook porridge soft blending water and fire. The method of rice before cooking the washed with a little oil and cook pickled half an hour. I tried again, and she is much more creamy. Wisdom of working people, can not help but admire. Porridge store "porridge bottom", is said to also enlarged fish or dried bonito, pig, yuba. Pay attention to the little plus scallops. Specific combinations of these materials have a number of versions, forgive my ignorance.

Guangzhou to eat, of course, be famous Chinese and foreign, the famous Congee with minced pork and preserved egg, as well as slippery chicken congee, beef porridge, fish porridge, meat porridge, porridge, Ting Ziyu and so on.Congee with minced pork and preserved egg we all know how it is, it is not explained. Fish porridge congee porridge beef meat As the name suggests, roll the meat porridge boiled down to, say, "roll", plus onion. Do not eat onions can be called "go green", and porridge, the name sounds good, in fact, put the pot with Fen Chang liver tablets waist piece of meat cooked meatballs roll, launching the meeting only. Water porridge seems indecent, according to various legends Lingnan champion who is favorite, who called his porridge. Lingnan champion scarce, there is a chance, really the shelf so that future generations of children and grandchildren for generations to follow necessary. With "champion and third" for all to eat congee name, loved by the masses take the form of universal compulsory education, understands the child, "remember to eat do not remember playing" the true meaning. As can be seen, honest people of Guangdong, in fact, has spared no effort to move closer to the mainstream culture of the Central Plains. After porridge hot pan quickly to pick hepatica waist piece to eat, or else old.

Ting Ziyu said to the boatman rowing boat past clients or sell them to visitors on the Swan Pond flower boat, filled with charming old age, so that Guangzhou Petty also a little bit of a trance "Eternal," the illusion, seem to see "In the Mood Love "in Zhang Manyu, wearing a dress style of thousands took to the streets to buy a plane. Ting Ziyu actually chowder porridge, porridge there are fish, pork, pig Pisi, squid, pot plus fried peanuts, crackers. With "Love Affair" has little to do, but the taste is excellent. Bone Belly porridge large section is rolled into the belly with bones. The belly is the belly of fish, fish, pork, most delicious hypertrophy, there are a lot of gum or fat. My grandfather's favorite part of this. Cloud porridge and fish bone belly a bit like porridge, porridge is bone steak roll. My personal favorite slippery chicken congee. I do not know why, porridge sweet chicken special chicken flavor. Is it because too little, eat the better to eat vain? These porridge called "congee", meaning they eat porridge from a roll, to be kept fresh and crisp. Porridge is a bottom stage, the material is an angular children. Stage presence is to place a corner children who Splendid. Umami exists for porridge is not lost material. The porridge and gruel bottom heat stress enough cotton. I try never matched the level of a street in any shop. Probably because young shallow knowledge, the furnace control is not good, not good porridge at the end reconcile, water and rice do not say, either all the paste to a heap on the bottom of the pot, you have me I have you. Material is always boiled, for fear of nascent, raw offal. Then simply give up and go into the street. And for a bowl of porridge, liver and pig heart every kind of trivial Barbara also buy one or two dead, not to mention there are hard to wash Fen Chang. Chai are not, not with cold Pill. In recent years, popular way of eating porridge pot, the pot is a pot of porridge, raw fish raw meatballs boiled into porridge, and finally porridge. I have not eaten, but certainly would not want to come unpalatable. But not hot lard meat such as pork, beef Sheep piece or something. Imagine porridge floating above a layer of lard and sheep, that is a terrible scene, like Confucius and Li Kui to please sit.

In addition to congee porridge there for a long time by the heat, the real Shuimi and materials to cook bold aesthetic realm. Dried fish and peanut porridge should be an example, but a lot of people the impression that it is not good, is the year of elementary school recess Fuji meal options. In fact, if well chosen dried fish, peanuts cooked rotten, still very fresh. But then again, the material well chosen, nothing bad is going to eat? Pig roast pig soup or porridge is also very delicious, fresh from the earth dried fish, smell from the pig. But also outside it delicious to eat, because of the large store pot, fire uniform, a cook for a long time, really can cook dried fish pig to the emergence immortality. Plus dry cabbage also, a text of a force, a dirty one element, a blow sing. There are half and half fresh pig roast pig cooked porridge, porridge pig called gold and silver. There are similar gold and silver chicken congee porridge together with chicken and fresh chicken. This match makes sense, whichever incense burning smell, whichever is sweet meat, Liang Xiali act in harmony. Marine fishing eat his family famous crab porridge, steaming opened the lid, floating in a layer of crab oil. This oil is not Li Kui, is Yan Hui. Porridge cooked yellow, small crabs boiled white, fat crab crab cream full integration into the porridge. Even exhausted bowls, something more to say. This porridge most suitable couple sharing meals, because it is also clear is also strong, no meat is not prime, complex but not difficult to understand. The last time to eat, and then love is together. Now no feeling, delicious porridge, but he is not changed in the memory. Thinking back next time, if destined to go together with current partner. It missed, drinking alone is also good.

Preserved egg porridge pot can be long, preserved eggs cooked to melting, sweet flavor. It can be used to cheat foreigners afraid to eat eggs. I have done this kind of thing for roommates. Although they praise this porridge too sweet, but to see the entire Heibuliuqiu egg or nervous. I thought it was a dinosaur egg fossils. Seen online recipe describes a "preserved salt salted meat porridge yuba", one approach is to first lean pork salted overnight, washed with brine cuts. Yuba thin breaking off pieces. Rice oil pot salted water was added for half an hour, only the diced boil eggs, yuba, lean meat, salted egg yolk. After a half hour porridge has been cooked evenly, remove the meat with chopsticks mashed back into the porridge, and then chopped a preserved eggs, boiled ten minutes clean wok. Preserved eggs cooked separately, both preserved egg porridge to incense, another egg block. Hill met with empty people, more famous person language sound. In Hong Kong, when it comes to eating salty chicken congee, I guess is to take the chicken to marinate it with salt and salty chicken, porridge again. A salted meat, the flavor will be able to sublimate, like scholar in the highest imperial examination, the poor son-liter do Wenquxing. Salty meat porridge I only had a slim version is to pot with meat salty preserved egg, salted egg did not add dried bean crumble to pieces. The results put too much rice, boiled the amorphous claypot.

Above porridge are a bit low class taste, poultry meat is even spit out the bones. Front has been said porridge tastes Guangdong, get what they want. Scallop porridge ginkgo, Atsumi Gog, but no oil fishy. Porridge perfectly clean, slightly embellished golden silk scallop, such as white gold, very beautiful hue. First, the cabbage soup. Spear cabbage cut into small pieces, they played a roll in the porridge, really, "Spring Snow" atmosphere. Fresh abalone cheap, thinly sliced ​​Congee lovely. Arctic Bay geoduck Congee is also the answer is yes, but personal aesthetic that ivory porridge at the end should be green not red. Shrimp porridge is not only common, they are probably busy with shrimp wonton shrimp dumplings to go. Lobster porridge have heard of Mad Mad Mad World, no chance to taste. Hove identity lobster, life and the porridge into trouble.

Not to mention the lobster meat is often rough and old, even if a thin sharp knife cut, it is difficult to remedy. Although fresh lobster, scallop, but somewhat more fragile than the crab, but lost in the monotonous, not meaningful. Good porridge in common can only be described as sweet, bright colors and a list of vocabulary can not be ashamed. Like an invisible big, big sound thin sound, delicious porridge is not an adjective. I'm on top of a lot of words, the right to carry on as if TB hair.

Living in Guangzhou, Jiangsu home to friends and relatives often visit. Please teahouse them tea, I have advised them to try Guangzhou porridge. When first seen in Yuwan mixed with fish, pork meat a class, friends often afraid Xia Zhu. They are used to refreshing cool porridge.

Guangzhou people drink tea, tea snack in addition to eating chicken legs, ribs addition, many varieties of fancy congee, randomly walked into the street, a small grocery, you can count from two dozen recipes on the wall, : fish porridge, meat porridge, Congee with minced pork and preserved egg, slippery chicken congee, fish head soup, pork liver porridge, porridge fen Chang, boat porridge, porridge ...... no meat is not known as Guangzhou porridge.

Cook two dozen every day porridge, how busy the kitchen open? Savvy Guangzhou own way, they first boil a pot of porridge do "Porridge", at the same time prepare a variety of meat ingredients; then a pot of porridge at the end with a matching or several fresh meat, again boil Serve the final product, named "congee."

Processing time is the end of porridge. To boiled a pot of good porridge at the end, most emphasis is on rice and heat. To select a new rice quality rice, new rice boiled porridge Wei Xiang, glial, sticky easy to tune. Porridge before, to place a small amount of rice and peanut oil 清水中浸泡 salts half hour, when porridge easy to bear. Porridge is not a good use clean boiled out, but first pot a pot of scallops, pork soup, then the soaked rice poured boiling soup pot, use high heat for ten minutes, then switch simmered boiled three hours. Such porridge out pot bottom, Shuimi blend, rice cakes elegant, tastes fine and soft with a glue.

Secondary processing is usually carried out in the store. Many times with my friends home to stand in front of floor to ceiling glass windows to watch the master performer. The main kitchen is just a single-head gas stove and a stainless steel pot, while Zhou Bian it placed more than twenty large bowl, marinate the bowl were dressed with oil generation, cooking wine, salt and sugar fresh fish, fish head, belly, beef, chicken, liver, kidney, pig heart, lean meat, egg and ginger, ginger, green onion, parsley and other kinds of ingredients. Variety customer master point, deft end of porridge poured into small spoonfuls scoop pot, put pinch respective ingredients after boil, stirring a few times, then boil moment, sprinkle ginger, green onion can bowl serve. As the heat control well, the material is not ripe old, and there is no smell, so congee porridge of both cotton slip, while maintaining the flavor and tender meat. If shifts in eating every day, a month down to Guangzhou congee tasted. The traditional congee, to the number of "Ting Ziyu" and "porridge" most public favor.

In Guangzhou, known to everybody Ting Ziyu. Former western suburbs of Guangzhou creek area, is a good place for visitors of all parties, paddle boating (ie boats) shuttle, which specializes paddle boating congee to his boat or the shore of tourists, named Ting Ziyu. Ting Ziyu main ingredient is fish, lean meat, fried dough sticks, peanuts, ginger, green onion, also adding jellyfish, beef, squid, etc., are renowned for their porridge slip soft cotton, aromatic and delicious famous. However, Guangzhou creek where the boat dwellers had settled on shore, shore Ting Ziyu also followed into the restaurant. There are a number of stores ingenuity custom boat-shaped bowl, in order to hold a special carrier Ting Ziyu. There are times when I enjoy a boat-shaped bowl with Ting Ziyu, ears suddenly sounded "big rain, Shui Jinjie, princes Tam Chai took to the streets to sell ......" nursery rhyme, actually I was sitting rocked slowly lifted Akira paddle boating in the spur of the moment feelings.

Porridge from folklore Guangzhou household. According to legend, the Ming Dynasty, there was a poor teenager selling vegetables, every day at noon to send a load of food to the porridge shop. Congee shop owners cherish their bright and lovely, the food delivered, then the pork balls, pigs Fen Chang, pork liver porridge raw rolled entertain him. Later, comprehensive examinations champion juvenile, return to old haunt thank porridge congee shop gift of grace, then asked for another bowl of boiled boss gave him the kind of porridge. Because of this unknown porridge, for he title "second." Before the annual college entrance examination, many candidates go to a bowl of porridge restaurant, Figure auspicious.

Guangzhou has a long history of food culture, the Ting Ziyu can be described as an indelible mark. Guangzhou people like morning tea, Tingzi Yu Guangzhou older people must eat breakfast, but also more and more popular younger generation.

Guangzhou boat is called "paddle boating", to the legendary Ting Ziyu that these boats for a living, and the water supply franchise customers on board small traders operated congee, mainly in the west Ho Tung Wan and mouth. And doing the best that Guangxu years called "Crest" in the sand of a boat porridge. In addition to the porridge has done particularly well, selling porridge woman water tai beauty but also for reasons of "Crest" business is booming. Guests can buy porridge in addition to eat delicious porridge pretty outside, but also for beauty meals are really a taste and visual double enjoyment. Tingzi Yu set more long raw materials to fish, fried peanuts and other various ingredients added together in the porridge, and more without heteroatoms, crisp creamy, sweet Kami, for all tastes, gradually, even Lu food shops also sell this restaurant on the Liwan boat porridge congee of a known, Ting Ziyu also from the boat into the large restaurant, hotel.