The porridge making technique is a unique porridge hot pot made from a variety of raw materials that meet certain standards, such as broiler chicken, pitted red dates, radix polygonati officinalis slices, ginger slices, Thai fragrant rice, etc., through multiple steps such as boiling water and separating slag. The initial formation of the making technique appeared in the mid-to-late 19th century. Ouyang, a woman from Shunde, explored the making technique of porridge in her daily life, and then passed it on to her daughters Ouyang Huansong and Ouyang Huanyan. Ouyang Huanyan paid attention to the selection of raw materials and the standardization of the production process when making porridge dishes, and gradually formed the Shunde porridge making technique. In the mid-20th century, Mrs. Chen worshipped Ouyang Huanyan as her teacher and combined porridge with hot pot. In the process of making Shunde porridge, the broth is prepared first, and then the fragrant rice soaked in edible oil is put into the clarified broth to boil. After the fragrant rice is boiled, the rice residue is separated with a dense mesh to drain the porridge. This white, shiny, fragrant and nutritious porridge is Shunde porridge. Due to its unique production process, Shunde porridge presents the characteristics of "there is rice but not visible rice, only the essence of rice is taken". All procedures from material selection, rough processing, fine processing, and boiling are completed by hand, preserving the traditional production process and reflecting the characteristics of Shunde cuisine that emphasizes "clear, fresh, refreshing, smooth and authentic". In 2011, the porridge making technique was included in the third batch of Shunde District-level intangible cultural heritage list.