As people age, the functions of various organs in the body gradually decline, especially the functions of taste, chewing, digestion, and absorption. Coupled with a higher susceptibility to various chronic diseases, special dietary requirements are necessary for the elderly. Experts have created a variety of congee recipes based on the physiological characteristics of older adults to meet these specific nutritional needs.
Congee has a history of nearly 3,000 years in China. The ancients considered congee to be "the number one food for nourishing people." Li Shizhen, a great physician of the Ming Dynasty, stated in his book "Compendium of Materia Medica" that congee is "extremely tender and smooth, harmonizing perfectly with the stomach and intestines, making it the most wonderful secret of diet." The famous Song Dynasty poet Lu You even believed that eating congee could lead to longevity and immortality. Traditional Chinese Medicine universally recognizes that congee can nourish yin fluids, generate stomach fluids, strengthen the spleen and stomach, and replenish deficiencies, making it the most suitable food for maintaining health.
Congee is a unique treasure in China's culinary culture. Its greatest characteristic is that, in addition to grain as the main ingredient, it is often supplemented with various ingredients of medicinal value, such as lotus seeds, Job's tears, lily bulbs, hyacinth beans, red dates, Poria, Chinese yam, walnuts, etc.; or it can be supplemented with nutritionally rich ingredients like mutton, beef, fish, bone marrow, or eggs. After being stewed using different cooking methods, the congee not only becomes rich in nutrients and delicious in flavor but also acquires the properties of nourishing the body, dispelling illnesses, and promoting wellness.
Due to differences in geography, climate, local products, and customs, the ingredients, accompaniments, and preparation methods for congee vary. For example, Beijing has pea congee, Guangzhou has fish slice congee, Yunnan has purple rice and Job's tears congee, Suzhou has crispy bean and sugar congee, and Northeast China has corn congee. The nutritional components and flavors of these congees are different, and one can choose according to personal taste and physical condition. Many types of congee also have therapeutic effects; for instance, lotus seed and Job's tears congee can strengthen the spleen and nourish the heart; lily bulb and wood ear mushroom congee can benefit the lungs and kidneys; chrysanthemum and mung bean congee can nourish the liver and improve vision; Codonopsis and pork bone congee can greatly replenish vital energy; sesame congee can moisten the intestines and relieve constipation; and lotus leaf congee can lower lipids and aid in weight loss.
Congee is a common daily food in China. The elderly can choose the type of congee according to their own physical condition. For those with depleted vital energy and various deficiencies, congee can be used as a remedy. With consistent consumption, it is certain to achieve the effects of curing diseases and prolonging life.