Longevity Porridge

Longevity Porridge

　　This dish is a Shaanxi-style snack inspired by Tang Dynasty flavors. It originates from the banquet menu of Wei Juyuan’s “Feast to Celebrate Official Promotion” during the Tang Dynasty. The main ingredient is black rice produced in Yang County, Shaanxi, complemented by various additions such as black rice, red dates, raisins, longan, and lotus seeds. It is slow-cooked over low heat. Since the outer layer of black rice is covered with a relatively tough husk, it should be soaked for a long time before cooking—several hours in summer and overnight in winter—to ensure it becomes tender and to prevent indigestion.

　　The black rice from Yang County has a pure black outer layer, and the cooked porridge turns a deep brown color. Legend has it that black rice originated before Zhang Qian (a native of Chenggu County, Shaanxi) opened up the Silk Road to the Western Regions during the Western Han Dynasty. One day, Zhang Qian happened upon a fragrant ear of rice growing among the wild grasses by the Wei River. When he peeled it open, he found the grains were entirely black. He planted it, and the strain has been passed down to this day. From Emperor Wu of Han to the end of the Qing Dynasty, successive feudal emperors listed it as a tribute item, reserved exclusively for the imperial family. Nowadays, at banquets, after several rounds of drinks and a variety of dishes, having a bowl of “Longevity Porridge” offers a truly unique flavor.

　　Features: Black rice contains a variety of nutrients such as protein, carbohydrates, vitamins, fiber, and minerals. Traditional Chinese medicine regards it as sweet in flavor and neutral in nature, believing it has the effects of benefiting qi and enriching blood, strengthening the spleen and stimulating appetite, nourishing yin, tonifying kidney, warming liver and moistening lung, as well as relaxing tendons and activating blood circulation.