It is a traditional practice of the Chinese people to eat sorghum at the midday festival. The tumblers, also called the horns, the drums. It's been long and varied. In the middle of the afternoon, the Chinese people's homes were soaked with rice, leaf wash and buns, which were more diverse. From the paps, Beijing dates, with lots of dates in the north, and soy sand, fresh meat, ham and yolk in the south. As the northern part of the tunnel, we combine northern crops with southern materials to make bitter soybeans. Every year, they learn to give their children to their families, give them to their friends, send them to the sun, and make them soy。
In the past, it was a luxury to have a bowl of greasy porridge with a variety of ingredients. Life is getting better today, and the usual porridge is very good. If the porridge needs to be done carefully, we can say that everyone has to pass the porridge every day. We'll be back for 8th festivals and we'll have 8 porridges. It's so sweet that everyone loves it. Remember, the hour is looking forward to the year. Every time Grandma cooks for eight, she says to the kids, "Eat eight and a half!" We'll say, "Oh, it's New Year!" After the year Dad did it, it was my turn to do it. I think the best porridge should be made from the edible's state of health, nutritional needs, and carefully crafted. Of course, it also includes the taste. This congee I'm making is about "timely, foodworthy." For me, it's "the fittest," "favorite" and "best"! If you want to do it yourself, you can use the material
