粥(congee)也称糜，是一种把稻米、小米或玉米等粮食煮成的稠糊的食物。Congee (congee) also called mi, is a kind of food such as rice, millet and corn boiled down to a thick paste food.zhōuㄓㄡ会意。从米，从二弓。“米”指米粒，“弓”意为“张开”、“扯大”。“米”与“二弓”联合起来表示“把米粒从左右两边同时扯大”。本义：用火和水把米粒体积增加到最大时候的米饭。Useful not u really ㄡ knowing. From the meters, from the bow. "M" means a grain of rice, "bow" means "open" and "pull". "M" and "the second bow" to unite said "the grain from the left and right sides at the same time pull big". Original meaning: the use of fire and water volume increase to maximum when the grain of rice.在中国有文字记载的历史中，粥的踪影伴随始终。关于粥的文字，最早见于周书：黄帝始烹谷为粥。中国的粥在四千年前主要为食用，2500年前始作药用，《史记》扁鹊仓公列传载有西汉名医淳于意（仓公）用“火齐粥”治齐王病；汉代医圣张仲景《伤寒论》述：桂枝汤，服已须臾，啜热稀粥一升余，以助药力，便是有力例证。进入中古时期，粥的功能更是将“食用”、“药用”高度融合，进入了带有人文色彩的“养生”层次。宋代苏东坡有书帖曰：夜饥甚，吴子野劝食白粥，云能推陈致新，利膈益胃。粥既快美，粥后一觉，妙不可言。南宋著名诗人陆游也极力推荐食粥养生，认为能延年益寿，曾作《粥食》诗一首：“世人个个学长年，不悟长年在目前，我得宛丘平易法，只将食粥致神仙。”从而将世人对粥的认识提高到了一个新的境界。可见，粥与中国人的关系，正像粥本身一样，稠粘绵密，相濡以沫；粥作为一种传统食品，在中国人心中的地位更是超过了世界上任何一个民族。In the recorded history of China, the sight of porridge with always. About porridgeThe words of the book, first reported weeks: yellow emperor for porridge cooked valley.Porridge in China before four thousand mainly for edible, beginning about 2500 years ago as a medicinal, shiji male biographies carrying the western han dynasty famous doctor bian que storehouse ChunYuYi (warehouse) with the "fire his porridge" king cure disease; Medical sage in han dynasty, zhang zhongjing treatise on febrile disease: guizhi soup, clothing has, sip gruel a liter of hot, anything to help, is a powerful example.In medieval times, the function of the porridge is will "eat" and "medicinal" fusion, into the "healthy" level with humanities color.Song dynasty su dongpo has book yue: the night hungry, Wu Ziye advised to eat white porridge, cloud can push Chen Zhixin, diaphragmatic benefit stomach. Porridge is quick, porridge ?
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