Porridge

Porridge -- the most common staple in our lives -- from the old rice porridge to the red potato porridge, to today ' s variety of porridges -- is the love of porridge. The porridge, as a traditional food, is more in Chinese hearts than any other people in the world. In the hot summers, there is no appetite for a bowl of porridge, which increases appetite; in the cold winters, a bowl of hot porridge can keep warm. The quest for porridge has long been not so much a cuisine as a dish, but rather one that nourishes, nourishes and cosmopolitan tastes. All kinds of grains, chicken and duck meat, and even Chinese herbs, can never be cooked with a better balance of diet and nutrition. Skinned porridge is the simplest and most popular of the porridge, because its lightness and beauty are loved. Eggs, known as pine eggs and egg transformations, are our traditional fragrance and egg products that are popular not only with a large number of domestic consumers but also enjoy a certain reputation on the international market. The eggs are not only delicious but also of some medicinal value. In Wang Shih's "Standing-in-the-Wing" diet, it says, "Eggs, taste, twilight, gynth, salty, hotness, soberness, intestine fire, diarrhea, can dwindle." The Chinese doctor also considered the skin and eggs to be cold and to treat diseases such as eye pain, tooth pain, hypertension and dizziness. The general public has access to food, which is best served by fire. However, young children, under-spleen, dysentery, cardiovascular diseases and liver and kidney diseases require less food。