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Porridge seems simple, but it has various forms and changes. But the richest, most thoughtful, and most nourishing dish is Cantonese porridge. Cantonese people refer to cooking porridge as porridge, which is as precise as soup. It is cooked in a clay pot over an open fire for several hours. The emphasis is on softness, sponginess, and smoothness, so that the water and rice blend together without the appearance of rice grains. Just like what Yuan Mei, a gourmet in the Qing Dynasty, said: Seeing rice but not water is not porridge; seeing water but not rice is not porridge. The water and rice must be made soft and greasy, and then it can be porridge. Cantonese-style porridge is all-inclusive, and all kinds of ingredients can be included in the porridge. The most creative and well-known one is the preserved egg and lean meat porridge. Combining two seemingly incompatible foods and adding them to the porridge produces a wonderful effect, making it smooth and flavourful.
