Yuncheng Congee

Yuncheng Congee

　　Congee, also known as "Hutu," has a history of over 2,000 years. Legend has it that it was invented by Empress Lü, the wife of Emperor Liu Bang of the Han Dynasty, and has been passed down through generations of the Lü family to this day. The specific method of preparation is as follows: grind millet and soybeans into a fine powder, mix them with water in a certain proportion to form a paste, then heat an iron pot until it turns red-hot. Pour a small amount of the paste into the pot to form a layer of crispy rice crust, then pour a larger quantity of the paste in. Once it boils, it becomes congee. This congee is characterized by the fragrant aroma of rice and a strong flavor of soybeans, with a slight burnt taste, hence the name "Hutu" (congee). Eating it helps warm and nourish the stomach. It is especially comforting for those who have had too much to drink—drinking a bowl of this congee in the morning can soothe the stomach. When slightly cooled, a thin skin forms on the surface while the underneath remains hot, which is why there’s a saying: “Impatient people can’t drink hot ‘Hutu.’” Once the congee cools completely, it can be cut into tofu-like squares. Legend has it that when Zheng Banqiao passed through Yuncheng, he tried the congee and was so impressed that he wrote the four characters “Nan De Hu Tu” (“It’s hard to be indifferent”), which were passed down through generations and eventually became a well-known maxim.

　　Cuisine Type: Specialty Snack

　　Recommended Restaurants: Yuncheng Shengda Grand Hotel, Yuncheng Prefecture Hotel