Why are there such big differences between the porridge cooked by the Chinese, the porridge cooked by the Japanese, and the porridge cooked by the Indians?

Porridge, which the Chinese call white rice porridge and white rice porridge, must be familiar to everyone. From south to north, different types of white rice porridge give different types of flavors. Laba porridge is eaten during the Laba Festival, sweet potato white rice porridge is eaten in the morning, and vegetable porridge can be used as a meal. For the Chinese, porridge and white rice, Noodles and steamed buns can be regarded as important ingredients. But in other countries, the experience and practices of porridge are not as good as those in China.

Chinese porridge is more famous than Chaoshan porridge. Chaoshan people call white rice porridge Baimi. The word "mi" reflects how dense the porridge is cooked under the hands of Chaoshan people. There are almost no rice grains in Chaoshan white rice. It only has the aroma of wheat and melts in your mouth without biting. Paired with white rice, there are a variety of different side dishes, ranging from raw pickled seafood to expensive braised goose heads. Against the background of Chaoshan white rice, all the side dishes will become mild and delicious.

Chaoshan is located in Guangdong and is famous for its white rice. Guangdong not only has white rice, but also crab porridge. Guangdong’s crab porridge is characterized by its delicious taste. The seafood put into the porridge must be fresh and cost-effective. It can be fresh and tender sea lobster, or it can be fat and fragrant crab. This delicious seafood food is added to the white rice porridge, and the fresh flavor is naturally blended into the millet grains. Every bite of the crab porridge is so fresh that it makes people appetite, and there is no fishy smell at all.

The Chinese porridge culture has a long history. Porridge appears frequently in the famous novel "A Dream of Red Mansions", and the porridge is different every time. There are duck porridge and red date porridge, which are both salty and delicious. Counting all the porridges in China, you can tell a lot. Even the basic Laba porridge, there are different opinions in different places on which eight kinds of food should be put into it.

Japanese porridge is called okayou by the Japanese. From a Japanese point of view, porridge is not usually eaten. The most common thing to eat three meals a day is rice, and porridge is a special food for patients. Once someone in the family has a headache, fever, or is seriously ill, porridge is what they eat. Japanese porridge is very simple, using only cold water, rice and green onions, sometimes with a little raw egg or salty umeboshi. If you drink soup in Japan, you are likely to be treated like a patient.

There are usually two types of porridge in India, one is Indian broken wheat porridge and the other is rice and bean porridge. These kinds of porridge are all common porridges eaten by Indians. In some low-caste villages in India, you can often see locals cooking this porridge, putting it on very large leaves and eating it with their hands. The raw materials of rice and bean porridge are very simple. Indian rice, snow peas and lard are continuously boiled with water, and seasonings are added to cook all the food into a batter, and then it is ready to eat.

After looking at porridge from three regions, is it hard to believe that the culture and art of porridge are so different in Asia? Comparing this, Chinese porridge looks more delicious and has more choices. Japan's chazuke rice and mixed rice look very similar to our country's salty rice porridge, but the taste is very different. Anyone who has never eaten Japanese Ochazuke rice, can you tell me what are the differences between Ochazuke rice and Chinese porridge?