Almond and millet porridge

Almond and millet porridge

　　Almond and millet porridge

　　“Porridge” marks the very beginning of Chinese cuisine. With the invention of pottery came porridge. Revered as the “foremost nourishing food under heaven,” this is evidenced by Lu You’s poem “Ode to Porridge,” which reads: “All people seek longevity, yet fail to grasp it before their eyes. I have learned the simple method from Wanqiu — simply eat porridge and become immortal.” This “simple method from Wanqiu” refers to the “Record of Porridge” written by Zhang Wenqian of the Northern Song Dynasty: “Every morning, eat a large bowl of porridge. On an empty stomach, the stomach is weak, but the essence of grains takes effect — the nourishment is subtle yet significant, and the texture is extremely smooth and soothing, perfectly complementing the internal organs. It is truly the finest among foods.”

　　When it comes to almond and millet porridge, the most famous version comes from Laodazhangzi in Jianchang County — it is a pollution-free green food.

　　Laodazhangzi is located in the western part of Jianchang County, a place of beautiful mountains and clear waters, often dubbed “Little Tibet.” The Jinniudongzi millet and apricots from Xinghuacun produced here are among the region’s eight famous local specialties. The millet porridge made from Jinniudongzi millet and apricots from Xinghuacun leaves a lingering fragrance in the mouth and offers excellent nutrition. One taste and you’ll want to come back for a second and third helping…

　　Elderly locals recall that in the past, Jinniudongzi millet had limited production yet was very well-known, often presented as tribute to the imperial capital by local officials, making it extremely precious. In those days, only new mothers, the elderly, and children could enjoy it occasionally, while everyone else could only sit and smell the aroma.

　　So, would you like to know how to make almond and millet porridge?

　　First, depending on the number of people in your household, put an appropriate amount of almonds into a mill (usually, a small bowlful is enough for four people). Grind them while adding water. Then pour the almond-water mixture into a pot and bring it to a boil. Once boiling, scoop it up with a ladle and pour it back into the pot, repeating this process ninety-nine times (elders say this helps neutralize the toxicity of the almonds). Then rinse the millet and add it to the pot, bringing it to a boil again — and your almond and millet porridge is ready. Depending on your taste, you can also add various vegetables, such as potatoes, green beans, and more. Since almonds are naturally toxic, adding green beans helps counteract the poison. For children or the elderly, you can also grind the millet into a finer powder, making it not only smoother but also more fragrant.