Fish and porridge are a natural match in Cantonese cuisine. For many Cantonese working in other places, what they miss most is a bowl of delicious, smooth and moderately thick farmhouse fish porridge from their hometown. 

在广东，鱼和粥是天生绝配。在不少外出打拼的广东人记忆深处，流淌在舌尖让味蕾眷恋的，最是家乡那一碗鲜美细滑、浓稠适中的农家鱼蓉粥。

Dace porridge is usually served with delicate and tender fillet in Zhongshan, Guangdong province.

在广东中山，鱼蓉粥一般会挑选肉质细腻、鲜甜甘美的土鲮鱼。

When cooking, we first steam the fish, then remove the bones and prick to leave the meat, making sure that the fish fillet and porridge are fully mixed together. Finally, we sprinkle a little chopped green onion and salt. 

把鱼蒸熟后再拆骨剔刺留肉，熬煮时使鱼蓉和白粥充分融合，撒上一把葱花，加些许盐巴。

When we eat it, we will find that each bite contains a little taste of home.

每一勺鱼蓉粥都蕴含着满满的乡情和亲情。

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来源 | 羊城晚报·羊城派
责编 | 吴瑕