At the table
Taste a cooled spoonful first, then stir in seasonings to suit you. Eat with a spoon; if you choose fried sides, dip small pieces into the porridge or eat them alongside.
The porridge may be very hot. Chili heat and Sichuan-pepper tingling are different. For dietary restrictions, confirm seasonings, fats and any fried sides; a pea base alone does not establish the whole meal’s ingredients.
Seasoning varies. Potato cakes or buckwheat crisps may accompany it or be dipped into it; these fried sides are separate from the pea porridge itself.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Seasoning varies. Potato cakes or buckwheat crisps may accompany it or be dipped into it; these fried sides are separate from the pea porridge itself.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Gentle pea flavor with ginger; added chili gives heat and Sichuan pepper a tingling aroma.
- Chili heat
- Texture
- Smooth, thick and spoonable, rather than firm jelly.
- How it’s made
- Finely milled peas are simmered into a porridge with ginger and seasonings. Scallions, ground chili and ground Sichuan pepper can be added in the bowl.
Seasoning varies. Potato cakes or buckwheat crisps may accompany it or be dipped into it; these fried sides are separate from the pea porridge itself.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Yunnan.
About this regional connection
Yunnan: Zhaotongbreakfastversion,notallYunnanidentical.
Ask if they have it first
请问你们有稀豆粉吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A soft-and-crisp Zhaotong breakfast
This account describes a tradition or story, rather than an established historical fact.
In Zhaotong, pea-flour porridge is a familiar breakfast partner for crisp potato cakes. The smooth porridge and fried sides offer contrasting textures. It can also accompany grilled erkuai; the sides need not be mixed into every bowl.