Rice porridge should be regarded as the most traditional breakfast drink in Tengzhou, which is said to have originated during the Chu-Han War. It has a history of more than two thousand years. Interestingly, whenever Tengzhou mentions porridge, it must be this kind of rice porridge, not the kind of porridge in a broad sense. Therefore, rice porridge is naturally called porridge locally.

Of course, the skill of cooking porridge is not something that ordinary people can master once or twice, and rice porridge, which is warm enough, should smell fragrant before it is cooked. Cooking rice porridge needs to be filled in a special big porridge jar. This jar is an extra-large clay pot, made of clay, with a small mouth and a small bottom, but a huge belly. One jar can hold 100, 200 bowls.

In the breakfast stalls on the streets of Tengzhou, the jars of rice porridge are usually wrapped with wheat straw and covered with white cloth, which is both beautiful and warm. Even on snowy days, the rice porridge in the jar was still hot for five or six hours; The spoon for scooping porridge is also very particular. Traditionally, a thick bamboo pole is used to cut off one end, leaving a knot as the bottom, and a long wooden stick is tied to the side as the handle, obeying a spoonful and a big bowl.

In fact, rice porridge is not pure white, but with a hint of yellow. The taste of rice porridge is extremely attractive, mellow and delicate, mixed with thick bean flavor and rice flavor. After drinking a bowl, look at the bowl in your hand as if it had just been washed. Rice porridge, who does not touch the bowl, is the best in the eyes of insiders.