Dongping Porridge 东平粥

Dongping Porridge (东平粥) combines soybean and millet slurries into a milky-white, smooth porridge. The cultural and tourism bureau of Tai’an (泰安) describes a proportion of approximately two parts soybean slurry to one part millet slurry, bringing together soybean flavour and the gentle sweetness of grain broth.

Separate grinding, then combining

The preparation specification published by the city’s human resources bureau calls for washing and soaking the soybeans and millet separately. The soaked beans are ground and filtered through a cloth bag; the millet is ground into a particularly fine slurry. Water is added to the soybean liquid, which boils for ten minutes before the raw millet slurry is ladled in. Continuous stirring with a long wooden spoon accompanies this addition, and the pot remains boiling as the mixture thickens.

A skin on the surface

Once poured into bowls, the porridge begins to set and forms a thin surface film. The tourism bureau describes a thick-looking porridge that nevertheless feels fine and smooth when sipped, with a pronounced warm aroma.