Corn grits porridge

Corn grits porridge

　　Corn grits porridge: Corn grits porridge is one of the staple foods of the Nu people, made through a special processing method. First, dried corn kernels are placed in a wooden or stone mortar and pounded with a little water to remove the husk, then pounded into grits. The husk is winnowed off, and then large, medium, and small-sized corn grits are sifted out using large and small sieves. The large corn grits are used to cook porridge. In an iron or earthen pot, enough water is added at once, and the mixture is cooked over a firewood flame for about two hours. Once cooked, vegetables can be added, along with some fermented black beans or chili, resulting in a delicious, sweet taste that is appetizing and thirst-quenching. If conditions allow, adding pork trotters, pork ribs, or cured meat makes it even tastier. Medium and small-sized corn grits are generally used to cook dry rice. During cooking, the grits are boiled until about 80% done, the water is drained, more water is added, and then rice or buckwheat is mixed in and cooked briefly before the water is drained again and the mixture is simmered until dry. This results in corn grits dry rice, which becomes even more flavorful when served with a side dish.

The unique geographical and climatic environment of Nujiang has made corn a staple food for the locals. Corn grits porridge is both filling and hydrating, providing sustained energy and quenching thirst whether you're walking, climbing mountains, or working in the fields. As a result, not only do locals love it, but even outsiders who spend some time in Nujiang often develop a strong fondness for it. Many non-local officials not only eat it regularly themselves, but also like to take some corn grits back home when visiting family or transferring elsewhere, so their loved ones can try this distinctive local food.