I ordered a pot of signature bone porridge, but I was told to wait for 20 minutes. I wondered why it took so long. The shopkeeper explained that because of the high temperature of porridge water, if it is cooked early in the morning, the meat inside will become tasteless if it is soaked for several hours. Now this porridge is ready to cook. Put a fixed amount of burnt bone in rice congee and boil it for 10 minutes with high fire, and then simmer it for 10 minutes with low fire. The burnt bone not only keeps its own meat flavor, but also seeps into the porridge. This is the best product.