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The historical meat porridge cooking method, 老字號肉粥 Porridge with 73 years of history from 1949 to 2022. It has been passed down to the third generation by inheriting the father's business. The porridge uses Thai fragrant rice to cook porridge to ensure that the meat porridge is more fragrant, soft and delicious and will not become mushy. The grains of rice are distinct, and the ratio of water to rice is about 4:3. The taste is light and delicious. If cooked with local rice, it will have a straw-like taste, which is not the same as fragrant rice. And the meat porridge also has traditional minced pork, pork slices, pork liver, eggs, green onions and fried dough sticks.
The porridge must also be made with old rice, not new rice, because the new rice will swell and cause the ratio of rice and water to be unbalanced and off-flavor. It takes 2 hours to stir without burning, the heat is moderate, the speed is uniform, and it is quite labor-intensive. Cooking porridge may seem simple, but to cook a good bowl of porridge is actually quite a test. From the ingredients to the cooking, you must not be careless.
The meat porridge in this shop is not greasy, comfortable to eat and the price is reasonable.
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