The porridge water hot pot of Wumi porridge uses the porridge water technology that has been included in the intangible cultural heritage items to form a Cantonese characteristic hot pot with porridge water as the soup base. In 2017, it participated in the China Hot Pot Festival as a representative of Guangdong Hot Pot and won the Gold Award in the South China Division issued by the China Cuisine Association, which shows its strength. Compared with the heavy spicy Chongqing hot pot, Guangdong porridge water hot pot pursues the other extreme: light and umami, and uses clear and sweet porridge water to bring out the original umami of the ingredients. The broth of Tai Gong Bao Wu Rice Porridge is made by boiling Thai fragrant rice and Qingyuan hemp chicken in a large clay pot for several hours, and after the fragrant rice is crispy, the rice residue is separated and the porridge water is drained, showing a milky white translucent, delicate and smooth texture, and the faint rice fragrance overflows from the pot when the lid is opened. When the porridge water hot pot is loaded, it is necessary to pay attention to the order, follow the principle of "meat first and then vegetarian" in order to maximize the umami of the ingredients, first blanch the seafood, so that the umami in it melts into the porridge water, and the fresh fragrance and rice fragrance are full of mouth, and the porridge water highlights the umami of the seafood well and brings a smooth taste; After the seafood, the meat with a slightly stronger flavor should be added, at this time the porridge water already has the umami of the seafood, and then the meat should be integrated to make the taste richer, and at the same time reduce the greasy feeling of the meat; Fresh vegetables are then added, and the vegetables that absorb the fat in the soup base are more green and soft, which increases appetite and helps digestion. Finally, after all the food is taken out of the soup base, scoop up the porridge water that is thick and thick with all kinds of meat juices, and sprinkle it with coriander, head cabbage and other ingredients, which is sweet and mellow, and leaves a fragrant flavor on the lips and teeth. In addition to the signature congee soup base, friends who like novel flavors can also choose tomato and avocado soup base, which can choose one of the finless porpoise, oxtail and grass carp as the main ingredients, which has a sweet and sour taste and is rich in vitamins, which can well eliminate the feeling of satiety. The three stores of Taigenbao Wumi Porridge are all in the Tianhe area, and the environment and decoration have strong Lingnan characteristics. The restaurant is mostly made of solid wood, with traditional wooden tables and chairs, wooden doors, screens, and paintings, creating a typical Lingnan family atmosphere, which is well in line with the theme of Cantonese cuisine. In addition to the simple and elegant environment, the grade of Taigong Fort Wumi porridge positioned as a high-end Cantonese restaurant is also reflected in the area, the dining area of Liede store is conservatively estimated to be more than 1,000 square meters, and there are not many seats in the hall, most of which are private rooms or independent single rooms, which can meet the requirements of high-consumption people for privacy and environmental decoration. The staff in the store are well-staffed and can respond to customers' requests in a timely manner, and at the same time will remind customers of the order and timing of the ingredients, and stir the soup base from time to time to avoid sticking to the bottom. However, it should be noted that as long as one of the people at the table chooses the self-service seasoning, everyone will need to pay an additional fee, which is a little less humane.