Beijing Mian Cha (Savory Millet Porridge)
Beijing Mian Cha is a traditional Beijing breakfast featuring smooth millet porridge topped with rich sesame paste and Sichuan pepper salt, warm and comforting.
Ingredients
7 items- Millet flour (or broomcorn millet flour) 100 g
- Water 500 ml
- Sesame paste (tahini) 2 tbsp (30 g)
- Sesame oil 1 tbsp (15 g)
- Sichuan peppercorns 1 tsp
- Salt 1 tsp
- White sesame seeds 1 tbsp
Nutrition
Steps （7 steps）
Make Sichuan pepper salt: Toast Sichuan peppercorns over low heat until fragrant (about 2 min), grind, then mix with salt and sesame seeds. Set aside.
Prepare sesame paste: Add sesame oil and 2 tbsp warm water to sesame paste, stir in one direction until smooth and pourable.
Make millet batter: Add about 200 ml water to the millet flour, whisk until a smooth, lump-free batter forms.
Cook the base: Bring remaining water (300 ml) to a boil, reduce to low heat, slowly pour in the batter while stirring constantly to prevent lumps.
Simmer: Cook on low heat for about 10 minutes, stirring continuously, until the porridge thickens, becomes smooth, and small bubbles appear on the surface. It should flow in sheets from a spoon.
Serve: Ladle the porridge into bowls, filling about 70-80% full. Smooth the surface with the back of a spoon.
Add toppings: Drizzle a generous amount of sesame paste over each bowl, then sprinkle with Sichuan pepper salt. Serve hot for best flavor.
Tips
1. Traditional recipe uses broomcorn millet flour; substitute with regular millet flour if unavailable. 2. Stir constantly while simmering to prevent scorching and lumps. 3. Thin the sesame paste with sesame oil for richer flavor; add water gradually to reach desired consistency.
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