Of the Shanghai people's breakfasts, the classic is the "Four Kings," the so-called "Four Kings," which are oil bars, soy sauce, rice, bread. When I was a kid, my favorite food was pie buns, rice with salty soy sauce, and every time I took a vacation, Grandma went out with a pot to buy four big diamonds or fryed buns, and then came back to make a pot of salty soy, and then put on other snacks, the happiest thing for a group of our children。
The Guangdong people love porridge, and I think the people of the country know that the variety of Chinese porridge is really confusing. Our breakfast is mostly porridge. How can a Cantonese daughter-in-law not make porridge? Today's food is chrysanthemum and porridge. It is known (from 100 degrees) that in Ming Dynasty, there is a young boy named Lenvindu in Western Guanzhou who, due to poverty in the family, comes out to sell food at the age of seven. He's been a fan of poetry since he was a child, and sometimes in the market he's got a hymn. One day, he was hungry and he couldn't afford to buy it when he picked up a load of vegetables to walk through a porridge shop on Cinnamon Road. The owner recognized him as a poet and told him, "Why don't you go to school? It's a shame to sell at the market." He said, "My family is poor and has no money." The owner said, "Well, every day from now on, you pick up the dishes and I'll buy some, and I'll give you a bowl of porridge every day, so you can go to school when you have enough." Ever since then, Levin has eaten different porridges, sometimes meatballs, sometimes pig intestine, sometimes pork liver, sometimes three. A few years later, Levin Su-Yen, mindful of the kindness of the previous shopkeeper, went to visit the old shopkeeper the next day and asked the owner to cook a bowl of porridge. The owner ordered a bowl of meatballs, powdered intestines, and porridge from the liver of the pig, which was given to Longyon. This porridge has been named by Levinsu as “the porridge and porridge”。
