1. Eight-treasure porridge

Serves 2

Ingredients:

150g glutinous rice

75g small red beans

75g soybeans

50g red dates

50g lotus seeds

50g peaches

50g peanuts

50g chestnuts

Instructions:

Wash small red beans and soybeans and put them into two small aluminum pots; add fresh water to cover the beans, 4cm above the beans, and cook for about 1 hour until water is boiled away.

Wash and peel lotus seeds and take out their nuts and wash; peel peaches and break each in half; soak peanuts in boiling water for 10 min and peel them; wash and pit red dates and chestnuts, and wash the rice.

2. Yam porridge

Serves 4

Ingredients:

300kg fresh yams

10 lotus seeds

3 red dates

15g medlar (crabapple-like fruit)

50g black glutinous rice

50g white glutinous rice

100g longan pulp

A large spoon of rice wine

Crystal sugar

Instructions:

Wash and soak lotus seed; wash, soak and pit red dates and wash the rice and soak for 3 to 4 hours.

Wash and chop yams.

Add 1,000cc of water to cook until boiling and add all ingredients except rice wine and sugar; boil over high heat for 10 min and then simmer for 2 hours.

Add crystal sugar and rice wine to cook until sugar melts.

3. Chestnut porridge

Being fresh and cool, autumn is a season ideal for health preservation. Chestnut porridge is rich in protein, Vitamin B1, Vitamin B2 and Vitamin C. It will benefit your health if you eat a proper amount of chestnuts in the fall.

Serves 2

Ingredients:

A small bowl of rice gruel.

3 chestnuts.

A pinch of salt.

Instrucitions:

Peel and chop chestnuts.

Cook chestnuts thoroughly and mix them with rice gruel to cook thoroughly; add a pinch of salt for seasoning.

(Edited by Stephanie Yang)