let me tell you, this is no ordinary porridge
you can tell that this place has something special to it
are you guys enjoying the porridge?
the flavor is nice, they are using good ingredients
and the price is fair
they put a lot of ingredients in it
it really suits our appetite
the texture is really soft
they also put a lot of things in their porridge
do you think the price is fair?
definitely, it's a fair price
greetings, is Mr. Chen here?
Mr. Chen is in the kitchen
please, keep doing what you're doing, we'll talk later
I can smell that delicious scent of wine
normally when I go out for some fast food like this
you guys would be commenting about me being the godfather of fast food
but honestly, I am no where near deserving of being called that title
this Mr. Chen is truly the godfather of porridge
he's been doing this for decades
and his skills are literally unmatched
here, come on in
this is the person I'd like to introduce today
this is the godfather of porridges, Mr. Chen
how long h ave you been in this business?
22 years, give and take
the reason why I address him as the godfather
because, normally when I describe a porridge, I'd say either it's soft
or grainy
for all the different types of porridge
but after seeing their descrption
like "rice blossoms , but does not break apart"
that's a lot of new ways to describe things, I am really here to learn
could you please conclude that what makes a good bowl of porridge
a good porridge should have rice grains that blossom while not breaking apart, it should be smooth, fragrant, thick, and sweet
as the godfather, he's got plenty of tricks up his sleeves
I heard you are the first one to create the "fungus porridge"
this is the only porridge that uses rare mushrooms
wild shiitake mushrooms
and these are penny bun mushrooms, these are rare
these are matsutake mushrooms
are these all from Yun'nan?
yup, all from Yun'nan
wash off the mud, then just soak them
soak them for an hour or two
when it's done, use the mushrooms to mak e base soup
then just discard the remains
but also soak up some more fresh mushrooms, you'd need to add some of them into the porridge basically
one batch is for the base soup, the other batch is for the porridge
what kind of soup is this? chicken broth
chicken broth can be used as a base soup for porridge
fungus porridge is the same
we'd boil our chicken broth for at least 3 hours
the flavor of the soup combining with the rice, this really brings out that fragrant flavor
chicken fungus porridge
fish porridge? this looks like a large serving
what about the combinations? can I have only fish?
yeah, sure, or you can add pork liver or other pig intestines
I'd like this porridge with fish and pork liver
now time for the main character to show up
I gotta take this seriously, the two bowls of porridge in front of me here
I asked Mr. Chen about how they made the soup
the color in this fungus soup is exactly the nutrients from the mushrooms used
the texture is so soft
like Mr. Chen said, the g rains would blossom, but they won't break down
they put a lot of ingredients in there
the flavors from a variety of mushrooms
how should I explain this
it's a very compound flavor, and lingers in your mouth
especially the rare mushrooms
you can take a sip, then talk a little, the taste would linger
every sip would contain a lot of ingredients
sometimes you get bits of mushrooms, and some of them are pretty crispy
some of them are soft, and some are refreshing, all of them
I have never tried anything like it, and it is quite a strange experience for me
but in a delicious way
the part chicken played in this is just
like a very supportive role, as you are boiling a base soup with it
compared to the porridge you get from other joints
this is definitely different, why?
I think it could be due to the base stock
it's quite a clever design
this soup is so soft, there's no problems with it
technically you can do this at home as well
