Cheting Gong Mi

My county has a vast hilly and mountainous area, which is suitable for planting millet. It has a long planting history, with a perennial planting area of 20,000 mu and an annual output of 2 million kilograms. The local frost-free period is short, and the temperature difference between day and night is large. Farmers use traditional cultivation methods without applying chemical fertilizers and pesticides. In addition, the unique climate and soil conditions make the produced millet grains even and bright, golden in color, rich in rice fragrance, soft and refreshing, and the cooked rice porridge is sticky and loose, making porridge thin and sticky. As early as the Han Dynasty, it was given the imperial title of Gong Mi, and it was even more famous during the Ming and Qing Dynasties, and it was called "Cheting Gong Mi". "Cheting" is a village name in the hilly area of our county, which is divided into three natural villages: Upper, Middle and Lower. It is the hometown of Zu Chongzhi, a great mathematician in ancient China. According to legend, the emperor passed by here when he was traveling and built a "Cheting" to rest. Yesanpo millet contains a variety of nutrients, such as protein fat, fat, lysine, carbohydrates, calcium, phosphorus, iron, zinc, vitamins, etc. The porridge tastes delicious and belongs to pure natural and pollution-free green food. There are three ways to eat millet: one is to cook porridge, the other is to cook rice, and the third is to grind it into millet flour and steam silk cakes. These three ways of eating have their own tastes, but porridge is the best. Millet porridge is not only delicious, but also has high nutritional value. In particular, the porridge boiled by our Yesanpo millet looks golden, tastes fragrant and has a strong juice. If a bowl of millet porridge is served and cooled for a while, it will immediately form a layer of skin, like tofu skin and milk skin. So in the north, millet porridge is considered as a very nourishing food. When a woman gives birth to a child and is confined to a confinement, she doesn't eat meat. She mainly eats millet porridge for a whole month. It makes the parturient not only nutritious, but also have a strong appetite and plenty of milk. Therefore, in those days, women were indispensable to millet, eggs and brown sugar. Cooking millet porridge should be slow and slow, rice rotten soup is thick, and the fire is urgent. In addition, if there is too much rice, it will not work, or you will eat sticky rice instead. Millet porridge is not difficult to make, but it is just right to master the heat, the quantity of rice and the quantity of water.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)