Where was preserved egg lean meat porridge invented?

Boat porridge was first invented by boatmen in the suburbs of Guangzhou. At first, it was only sold on the boat, but later it was sold under the name when it landed. The ingredients of this porridge are complicated: fish fillet, shrimp, jellyfish silk, shredded fish belly, shredded fresh squid (all related to water anyway), shredded ginger and shredded onion are also indispensable. When this porridge is served, you have to put some crispy kernels. There are three versions about the origin of "He Yi Zhou", but the most popular and credible one is the following one. Guangdong people used to call pig viscera "entering the water", but it was elegantly called "Ji" when it was written on the menu, so there was "Ji-di porridge". Next, listen to me about the old fire porridge. Old fire porridge is made of rice, water and some ingredients. Because the ingredients added are the same as rice, it takes a long time to cook, so it is called old fire porridge. Although the method of cooking porridge with old fire is similar to that of cooking porridge with raw materials, the ingredients used in cooking porridge with old fire must be rich in flavor and can withstand long-term cooking. Among the varieties of old fire porridge, besides pork backbone porridge, bean paste aged porridge, Yao Zhu ginkgo porridge, there are preserved egg lean meat porridge that people are most familiar with. Now, let me list it in detail. Dried vegetables are dried cabbages, which are similar to our pickles in Sichuan, except that they should be chopped before cooking, otherwise the guests may have one end in their mouth and the other in a bowl. Pig bones are not so particular. You can choose a keel with less meat. It's just a smell. It's incredible for outsiders to cook fresh watercress and cooked porridge cooked in Chen Ben until the tender watercress loses its color and its shape and spirit are destroyed, but it's not surprising for Cantonese people who are famous for eating strange things. Chen Lou is actually a dried duck gizzard, which is difficult to cut. It has to be cooked in porridge, so it is easy to pick up slices and the taste can be completely dissolved in porridge. It is said that this kind of porridge has excellent fire extinguishing effect, so angry people might as well go home and have a try. The old preserved egg lean porridge is a major feature, which is different from the raw preserved egg lean porridge. Raw rolls are made of fresh pork slices, which require a smooth and tender taste, while the old preserved egg lean porridge requires a rich flavor, so the meat must be specially treated-fresh lean pork (the best meat in front) is cut into 3 cm square pieces and salted with excessive salt for two or three days to make bacon. When cooking porridge, put preserved eggs, bacon slices and rice together in a porridge bucket and cook for two hours. Bacon doesn't have to be fished out to change knives like Chen Ben did. Just press it with a spoon and stir it, and it will turn into silk. Chai Yu peanut sparerib porridge is also a common variety in old fire porridge, but not many people like it. Yaozhu ginkgo porridge is the top grade in the old fire porridge, because Jiangyaozhu and Ginkgo biloba are both expensive things, so I won't elaborate on the health care functions of the two raw materials here, but please remember, when cooking porridge, don't forget to put some broken skin, otherwise the authentic Cantonese will complain again. After the old fire porridge is cooked, you can adjust the taste with salt, monosodium glutamate and chicken powder. And then put it in the porridge car to keep warm, so that the waiter can sell it. After talking for a long time, the porridge is ready, and it's time to drink it. Whether you chew or swallow, you can't miss the ingredients, whether it's old porridge or raw porridge.