A bowl of porridge is a long sentence.

A bowl of porridge has a long history and tastes delicious when cooked.

From the moment the history of China was recorded in writing, the traces of porridge have been with us. Zhou Shu has a saying: "The Yellow Emperor began to cook the valley for porridge." Cooking porridge seems ordinary, but actually making a bowl of porridge is not that simple. Even the most common bowl of rice porridge, the boiling process is also a test of people's control of water quantity and temperature.

Take a handful of rice, a spoonful of water and a handful of firewood, and wait patiently. In the lingering of water and fire, the aroma of grain is emitted. Thousands of years ago, our ancestors had realized the wisdom of peaceful life from the process of stewing rice porridge.

The essence of rice porridge lies in "rice oil" After the porridge is cooked, there is a thin, sticky and ointment-like substance floating on it, which is called rice oil in Chinese medicine. Many Chinese medicine practitioners have written about the benefits of rice oil. Zhao Xuemin, a pharmacist in Qing Dynasty, emphasized in Compendium of Materia Medica: "Rice and oil nourish yin, and merit is better than cultivated land."

You can also read the customs of different times from a bowl of porridge:

Porridge is divided into rich and poor. In the past, porridge was very poor. There is no rice at home, so we can only cook porridge. Even though A Dream of Red Mansions is full of extravagance, Cao Xueqin is "a family who always pays for porridge and drinks".

Su Shi has a poem: "I have nowhere to live, so I sell books and ask my boss to live." When the chicken crows and the porridge is cooked, I will drag my head to Zhang Jun's house. "Fan Zhongyan was poor at home when he was young, and even wanted to divide the rice porridge into several pieces and mix pickles for a day's meal. However, for the big family of Zhumen who "eat fine food but not greasy", they should also pursue delicacy when eating porridge.