回顾了从万家炊烟的传统煮饭到一键按下饭来香的现代电饭煲煮饭的发展，包括煮饭蒸饭用的锅从釜到钢精锅到现代的高压锅、电饭煲、电压力锅，灶从柴灶到煤炉再到现代的燃气灶、电磁炉，火（热源）从木柴到煤、煤气、天然气再到电的发展，介绍了养生养体的饭粥和几种特色饭如扬州炒饭、乌米饭和社饭。

The development of rice cooking from traditional cooking by fire to modern cooking by electric rice cooker are reviewed, including pot from reactor to aluminium pot, to modern pressure cooker, rice cooker, electric pressure cooker; stove from tandir to coal stove, to modern fuel gas stove, induction cooker; fire（heat source） from wood to coal, to fuel gas, to modern electricity. Some cooked rice and gruel such as Yangzhou fried egg rice, black rice, shefan, are described in the paper.