Danyang Barley Porridge

Danyang Barley Porridge

　　Danyang Barley Porridge is a specialty of Danyang City, Zhenjiang, Jiangsu Province. It is known to soothe the stomach, relieve thirst, reduce internal heat, invigorate qi, regulate digestion, and aid in breaking down grains.

　　Barley porridge is truly one of Danyang’s signature offerings. In Danyang, almost every family has the habit of drinking it, particularly in the summer when two bowls of cold barley porridge are far superior to any other beverage. And this is no exaggeration. Danyang is an ancient city rich in history within Zhenjiang, Jiangsu. The local barley porridge is indeed a major feature, appearing on nearly every breakfast table. Making it is quite a refined process. The barley flour is made by grinding either regular barley or hull-less barley. When cooking the porridge, take a bowl of water, mix in two small spoonfuls of barley flour until smooth, and then slowly pour it into the boiling white porridge while stirring. A small amount of edible alkali is added to enhance the aroma. Once the porridge turns slightly yellowish, it’s ready to eat. The aroma that fills the air when it’s served is simply mouthwatering. Paired with locally made, sweet and crisp pickled radishes, it becomes absolutely delightful.

　　How to Make Barley Porridge: Ingredients include rice, barley flour, and edible alkali. Method: Cook the rice into a relatively thin porridge. Mix the barley flour and edible alkali with water, then stir the mixture into the porridge and bring it to a boil.