Cantonese people love porridge. The porridge cooked over a long fire should be called "mian". It is so mushy that no rice grains can be seen, but it tastes great. I thought it was just white porridge, but it also added Jiang Yaozhu, ginkgo, bean curd skin, etc. People from other provinces who have been to Hong Kong will miss it when they return home after eating it.
A bit more advanced, with pig offal added, it is called "Jidi porridge". "Ting Zai Porridge" was introduced from Guangzhou and is still one of Hong Kong's favorite porridges. "Preserved Egg and Lean Pork Porridge" is something you can never get tired of eating. The simplest "Pig Red Porridge" is also the most delicious. If you are from Shanghai, you will still look for roasted lard sticks, or rice noodles, and a bowl of soy milk. The salty soy milk is the best, with dried shrimps, fried dough sticks, etc. added. Once it stops, the soy milk condenses into lumps, like tofu or egg drop soup.
Teochew people eat rice porridge with many side dishes, which are hard to find. The rice grains are cooked until they bloom and then turn off, which is completely different from Cantonese porridge. There is also their unique breakfast kueh juice, which is rolled into thin slices and cooked into porridge. It is almost extinct in Hong Kong, let alone the pearl cauliflower and pig offal soup. The Fujian people of the North Point tribe also eat porridge with salted eggs, or steamed vegetables and preserved eggs, small fish and peanuts, etc., which are served in only one or two restaurants, and most of them are cooked at home.
For breakfast today, in addition to eating hamburgers at McDonald’s and fried chicken at KFC, Hong Kong people all squeeze into tea restaurants to eat meal A, meal B or meal C. At some point we were treated to penne pasta with a few slices of prosciutto. Omelets, fried sausages, sandwiches, etc. with coffee or tea are the protagonists of any meal. Those who are not used to eating foreign food will feel happy to have a bowl of rice noodles with pickled vegetables and beef noodles with sand tea. Otherwise, it is just a bunch of dices and dices. We will include Demae Yiding’s instant noodles as the main ingredients for breakfast.