Porridge

Skinned porridge is a specialty of the Guangdong Han people, a common porridge of the eight Chinese dishes. The Guangdong people are good at making soup and making delicious porridge foods. Skin porridge is made of small pieces of skin and thin meat. Skinned porridge is popular in Hong Kong and must be provided in all porridge stores and Chinese wine houses. However, the cooking of different restaurants varies slightly: some are torn up pork and others are torn together. The use of different skinny meat gives different tastes to porridge, but the taste is not far away. In the interior, people add perfume and onions before eating, but in Hong Kong they only add onions or onions. There are also porridges that have evolved from porridge to porridge, using fresh slices of meat instead of salted and thin meat. The line short is called “skinned skin” and also known as “savored porridge”. Pine eggs contain more minerals than duck eggs, while fat and total heat drop slightly. They stimulate digestive organs, promote appetite, promote nutrient digestion, central and stomach acids, cool and depressurize. It has the effect of eutrophication of the lungs, abdominal bleeding, cooling of the intestines, laxation and pressure relief. In addition, pine eggs protect the blood vessels. It also improves IQ and protects brain function。