Porridge

In China ' s four thousand-year history, the trail of porridge has always accompanied it. The first words about porridge are found in the book: Yellow Emperor's Cooking Valley. China's porridge was mainly used for food 4,000 years ago and began to be used for medicine 2,500 years ago, as evidenced by the Scylla Pankura, which contains a message from the West Han medical doctor (Siji) who treated Qi Wang's disease with “frozen porridge”; and the typhoid theory of the Handai medical doctor, San Zhang Zhang Dynasty, which says that the cuisine soup has already been worn, and the hot and rare porridge has been raised to help. In the Middle Ages, the function of porridge is to integrate “eat” and “medicine” highly into the human “culture” level. Song Dynasty Su Dong-poe has a book post saying: "The night is so hungry, Oh Ja-no persuades the porridge, the clouds can make new, and the stomach is good." The porridge is as good as the porridge. The famous Southern Song poet, also on the road, strongly recommended that porridge should be fed, believing that it would last a long time and that it would be a poem in "Porridge": "A long, long, long, long, long, long, long, I have to make the porridge a fairy." And thus raised the awareness of the porridge to a new level. The relationship between porridge and Chinese is thus as thick as the porridge itself, which is thick and thick, and which, as a traditional food, is more important than any other people in the world. The congee made by the fat man added eggs and beef, which were so thick and smooth。