In fact, when we go to travel will generally experience the local specialties, but these are generally will choose the evening or noon time to go to taste, have you ever thought of going on a trip to taste the breakfast of each place?

Guangdong raw roll congee

Guangdong congee is a famous representative of the wide range of raw roll congee and Chaoshan casserole congee. Canton style rolled congee, the common congee is the skin egg congee, fish congee, beef congee, pork congee and slippery chicken congee, etc., which are in the ordinary people's homes can cook a good hand of congee. The legendary Boat Chai Congee and Scholar's Porridge are the masterpieces of congee. The congee is smooth, soft and aromatic, so it must be rolled on the spot to ensure freshness and a piping hot texture.

In many cities in Guangdong, a busy day begins with a warm bowl of raw congee. If you walk around Guangzhou's old towns, such as the Xiguan Laiwan area or near Tongfu Road in Haizhu, you'll see congee and noodle stores early in the morning with fires blazing, white smoke curling up, small pots of congee cooking in open kitchens, and intestines being pulled in and out of the stoves in busy pulling them in and out. Bowls of steaming hot congee is one of the first choices of Guangzhou people for breakfast, plus a plate of doughnuts, is a "wake up" breakfast. If you have a big appetite, you can also order a plate of sausage to neutralize the salty taste of the congee.

Where to eat: Ng Cham Kee (Longjin)

No. 871, Longjin East Road, Liwan District, Guangzhou

Wu Cham Kee is a must for Cantonese congee and is famous for its "raw and rolled" congee, which is well-made and tasty, The base of the congee is made of scallop column, bean curd bamboo, pork bone and other ingredients, which is delicious. Ng Cham Kee's congee has a history of more than 40 years, and its congee has always been loved by the residents, who line up to buy congee in the morning and at lunch time. Not to be missed is Tak Cheong Lo's signature snack of salted pancakes, which are golden and crispy, with a burst of nanmilk and sesame flavor. Keung Kee Chicken Congee is another option, with chicken congee as its signature congee, the muscles popping and smooth, and the congee flavored, with a number of chain stores in the city.

chongqing small noodles

spicy small noodles in the early years is "exclusively" for the working class, small bowls of fine dan dan noodles is not cost-effective. For the children of the river and lake, a sea bowl of spicy noodles down, full stomach and good taste, over time, it has become a kind of sentiment and taste. Although its spices and soup base have been developed to go beyond the definition of a "poor man's breakfast", Chongqing noodles are still essentially a bowl of vegetarian noodles with a few slices of vines, spicy sauce, and boiled alkaline water, with the only meat flavor being the spoonful of lard at the bottom of the soup.

A thousand people have a thousand Hamlets; ten thousand Chongqing people have ten thousand bowls of noodles. Because it is too difficult to give a definition of small noodles, and even, it does not have a household must comply with the norms, put what vegetables depends on the season, spiciness hemp, dry or wide soup depends entirely on personal preferences. It only exists in Chongqing, and this hot city is just as dashing, uninhibited and casual.

Where to eat: Fat Sister Noodle Shop

Beside the Hilton Hotel, 139 Zhongshan 3rd Road, Yuzhong District, Chongqing

Although it has become a chain, the Fat Sister's variety of Chongqing-style noodles is still widely recognized among the Chongqing population, with the main store at Liangjiaokou full of people every day, and the flavors are as strong and fresh as ever. If you live near Jiefangbei, the pea noodles at Hua Shi Pea Noodles (across from the Marriott Hotel, No. 77 Qingnian Road) are a great choice. Eat small noodles really do not need to specifically run to which store to go, and do not need to refer to the online list of the top 50, ask the hotel staff or cab drivers, within one kilometer of the absolute bowl of their every day to a bowl of "heart".

Suzhou head soup noodles

Head soup noodles, the old Suzhou love that bite. The first soup is not the first bowl of soup, but the first pot of water used to cook the noodles. Whoever rushes the earliest will be able to grab the first bowl (batch) of noodles from the noodle shop of the day. At four or five o'clock in the morning, the master chef in the noodle shop hangs the soup and makes the toppings, and at six o'clock or so, the customers who rush to eat the head soup noodles in the morning push the door to enter. As if in the temple to the first incense, the first soup noodles a little bit on the mouth is very tricky diners can be at ease to sit still.

"Hey! I'm sorry, but I'm not sure if I'm going to be able to do this. Red two fresh end two two bowls, light noodles heavy pouring, free green wide soup. The hard noodles are worn over the head, and the toppings go over the bridge." Although the Suzhou language is soft and sticky, but such a ringing hall is still heard in a staccato, the stomach where the cravings still hide. Once the noodles are on the table, it takes three to five minutes for all of them to be "declared light" (eaten). Then listen to the surrounding, slurping sound endless, such a rhythm can be really smooth and beautiful.

Where to eat: Qionglinge Noodle House

No. 204 Shuyuan Lane, Suzhou, near Shiquan Street

Hidden on the edge of the culinary roadway, this is said to be the best noodle house in the eyes of Suzhou, and the secret lies in the bowl of soup. But look at the ingredients and utensils used by the local chef to make the soup, and you can't help but gag. The noodles are smooth, strong and elastic, and with the mellow pork chop topping, it's a signature bowl of noodles. It would be even more beautiful if the toppings were freshly fried. Before it, countless old Suzhouites headed to Xucheng Mansion (No. 333 Sanxiang Road) in the west of the city, where his Aozao Noodles imported the original recipe from Kunshan, and the head soup noodles are naturally awesome enough.

Nanxiang Xiao Long Bao

When you pass by Shanghai's Chenghuang Temple, you can't miss the Xiao Long Bao. There is a long queue of visitors from far and wide, but not all of them will eat them. In the face of a crystal clear, small, pink and tender steamed dumplings, experienced diners know the trick: "a mouth to open the window of heaven, two mouths to drink soup, three mouths to eat all". When you clip the bun, you should drop the chopsticks on the upper end of the bun, so as not to poke through the skin and leak the soup first. When you eat, you have to gently sip at the edge first, so that a package of delicious soup can enter the mouth intact and not splash on the body.

After drinking the soup, you have to put a small dumpling in your mouth in order to realize its thin skin and tender meat, although small, but large meat filling. If you have the heart to look through the glass window to see the birth of xiaolongbao, you can see that the meat filling is twice as big as the dough, and without years of hard work, it is really difficult to make such perfect xiaolongbao.

The first time you try a xiaolongbao, you may want to use chopsticks and spoons to put it in a spoon and enjoy it slowly. You have to be so careful and attentive when you eat a xiao long bao, you can't be so willful. Don't forget to serve it with a small plate of ginger and Zhenjiang vinegar, which will relieve the greasiness and give you a great aftertaste.

Where to eat: Nanxiang Steamed Buns

Shanghai, 85 Yuyuan Road, by the Jiuquqiao Bridge

While the steamed dumplings originated in Nanxiang, this old store in the old Chenghuangmiao Temple has the best of both worlds. The hot and steamy takeout area on the ground floor is consistently filled with long lines, and the upper floors are even more expensive. But with generations of master chefs, the flavor is always the same. Xiaolongbao in Chenghuangmiao and Guyiyiyuan are certainly long-established, but there are also many masters in the private sector. Willing to eat fine high-end can find Din Tai Fung, want to eat the old flavor can go to Wang Jia Sha, originated from Henan Road street store Jiajia Tangbao also has a lot of fans in Shanghai.

Pancakes

Everyone's nostalgia always involves a dish, a flavor, and for Tianjin people, the pancakes on the morning stalls may be the deepest flavor. The so-called "___", originally refers to all deep-fried noodles, but here it refers to the "mallet ___", that is, doughnuts. Tianjin pancakes _ son and Shandong pancakes rolled onions, mixed grain pancakes are not the same.

The crunchiness of _zi is really limited, but if you replace it with "_篦儿"(薄饼、脆饼), it's really a bite click click click. Want to enjoy the treatment of the locals? Then come up with the Tianjin neighborhood style, bring yourself two eggs and say loudly, "Boss, one set, single_sub double eggs!"

Where to eat: Yang's Pancakes

No. 3 Xiangyang Road, Heping District, Tianjin

Like any city's breakfast stalls, you can get up early and go looking for the "oldest" in the city, as long as you have enough time and patience. This is known as "Tianjin's best pancakes _ son", a lot of people in the morning, but good thing that Yang sister nimble hands and feet. The menu is clear, so if you can't decide, just ask one of the locals in line. Want to try a big cake roll circle to go to Rong Zhen Zhai snacks (Xihu Road, Nanfeng Li No. 16, the bottom of the building), refreshingly clean halal store needs you to rush early to go, late at any time may be sold clear, carnivores may wish to consider a duck silk roll.

Wuhan morning

"Morning" is the Wuhanese breakfast greeting to each other, equal to the English Good

morning! In Wuhan, almost no one at home to eat breakfast, everyone in the street in the morning. Why is it called morning? First, because the breakfast content of the lively and sumptuous shape of the New Year, so called early. Secondly, because most of the meal time is very short, from the production to the belly all very "swish" (quickly), three five out of two, rushed through.

Hot dry noodles are Wuhan's signature morning - the most famous and distinctive. Alkaline cooked noodles mixed with sesame oil prepared in advance, the production of a strainer holding into the boiling water a few times, fished up dry into a bowl, add salt, pepper, monosodium glutamate, shrimp, spicy diced radish, pickled vegetables, green onions, garlic water, and so on, the most important is the sesame sauce. The most important thing is the sesame paste. A single grain of good sesame seeds is enough to leave a good taste in your mouth, and the oil sauce made from countless sesame seeds is so fragrant that you can swallow your tongue.

Doupi is another legend of Wuhan's breakfast, with the old Tongcheng's being the most famous. The list could go on and on, with the famous bean skins of Old Tongcheng, the hot-dried noodles of Cailinji, the soup dumplings of Four Seasons, the soup dumplings of Wu Fang Zhai, and, appropriately enough, a handful of old favorites that both young and old can name.

But every Wuhaner has his or her own idea of a morning mecca, which may be a pitch-black stall at the mouth of their own alley selling noodle nests, crispy dumplings, oil cakes, and doughnuts, or may be selling xitiao, glutinous rice chicken, sugar-oil poop, and glutinous rice-wrapped doughnuts?

Where to eat: Tube Lane

Wuhan Wuchang District, Jiefang Road, Simen Freedom Road

Thanks to the centralized efforts of the authorities to do a great job, walking in Wuhan towns and cities on the streets and lanes of the various types of breakfast can be gathered in a small alley. Tube Lane is Wuhan's senior food street, where there are more food eaters, non-holiday is also bustling. You can in this short alley what is called super cost-effective - 5 yuan to eat, 10 yuan tube good.

Mutton Buns

Mutton buns, a delicacy rooted in the genes of Shaanxi people, have been around for more than a thousand years. Stores use high-quality mutton or beef, cattle (sheep) bones, with pepper, dashi, grass nuts, cinnamon and other seasonings, mixed with a lumpia film broken into thumb-sized pieces, integrated into a bowl of high-quality mutton burgers.

Eating buns when the spicy sauce spread on top, the best from one side of the "nibbles" to maintain the fresh flavor, the locals believe that this can keep the heat of the unbreakable. Bun in the spicy sauce sugar garlic are things to talk about, spicy sauce is not common in the Northwest oil splash hot pepper, but red pepper, salt and a high degree of white wine marinated together, the combination of wine and spicy flavor, so that the meat flavor of the bun refreshing up. With sugar and garlic, it's even more flavorful.

There are four ways to eat steamed buns, called single walk, dry plucking, mouth soup and water siege, with the amount of soup and water in increasing order. Single walk is the eating method where the lamb soup and the bun are served separately, the bun is broken into the soup and eaten, and a bowl of soup is served at the end. The remaining three are required to put the bun into the soup total cooking, the least soup is called dry plucked, also known as fried bun.

Where to eat: Xi'an Huifang

In Xi'an Huifang, there are a lot of steamed bun stores, Lao Sun Jia, Tong Shengxiang is more famous old. Of course, there are also a lot of lesser-known stores that are equally delicious. Lao Anjia's "Shaanxi First Bowl" on West Yangshi Street is the choice of many locals, especially for its popular fried buns. In addition, Xiangzimen's steamed buns are also famous outside of Huifang.

Powder, Noodle and Rice

When it comes to breakfast, if you ask any Guiyang person, he will most likely say, "The powder must be sour noodles, the noodles must be intestines, and the sticky rice is a must!" Intestines Want noodles is considered the Guiyang people's favorite, not only delicious, and harmonic "often Wang", full of good intentions. In detail, the intestines are fat intestines, cleaned and stewed with ingredients, the more fat the more fragrant; Want is blood Want, sliced pig's blood, boiled in a boil, tender and slippery, clamped on the chopsticks trembling is not constant; surface is yellow handmade duck eggs or egg noodles, eat mouth crisp not sticky teeth.

As for the sour noodles, it's a nostalgic flavor for the people of Guiyang. Just like Beijing's bean juice, it's hard to understand the flavor if you're not a local. To say that people love to count beef and mutton noodles. In Guiyang, if you eat mutton noodles, you must say huaxi. Soft and flavorful braised beef, chewy just sliced beef, plus a marinated egg, a few slices of crisp pickles pickled lotus white, original sugar water, lively crowded bowl, which is considered authentic Huaxi Beef Vermicelli.

Where to eat: gold medal Luo Ji intestines Want noodles

Guiyang Caijia Street intersection, near Zhongshan East Road

Guiyang had elected "ten beef noodles, intestines Want noodles", according to the map is a good way. The store is small, but the line is long in time for the meal, but also sells rice noodles, whistle (shame) is a lot of tricks, want to do it all, why not a bowl of soft whistle chicken intestinal noodles, half a bowl of whistle (shame) toppings are definitely a pleasant surprise. From the 1970s to the present Huaxi flying bowl of beef noodles (Huakao Road, inside the market) and the opposite door of the Huaxi Wangji beef noodles for many years in the ring, which is better than all the opinions, it is really difficult to choose, if you choose the captain of the platoon, it.

Hu Spicy Soup

Henan people attach great importance to soup, starting in the morning. In every town in Henan, and even in the larger villages, you can find steaming cauldrons of hot soup for breakfast every day. The men and women who make their living from the soup stir the pot constantly with a long spoon, and the pungent aroma wafts out into the street and the air.

The soup is slowly simmered with stewed meat, peppers, and peppercorns in an unknown number of Chinese herbs, and the consistency of the broth perfectly coats the ingredients without being so thick that it's hard to tell the difference. There are factions when there is popularity, and there are two very bright factions of Hu Zhi Tang in Henan. One is Easy Town in Xihua County, Zhoukou City, and the other is Beimaidu Town in Maoyang County, Luohe City. Easy town and the north dance ferry so jianghu name, actually also sword fight over.

Previously, the town of Hu spicy soup, green large aluminum pot soup, put beef slices, herbal flavor and spicy taste is very strong; BeiMaodu soup soup with a large yellow copper pot soup, soup flavor is moist, put mutton pieces. However, the competition so far, has long been you have me, I have you, mutton or beef, long ago is not a thing.

Where to Eat

Whether it's Zhengzhou, Kaifeng or Luoyang, hu chili soup is the number one breakfast option, so if you get up early you're sure to get it. The pies in the towns of Easy and Bei Maodu are also at your disposal. A deluxe version of hu chili soup at 188 yuan has appeared, though the vast majority of them are still priced at 5 yuan or less.

Knife-shaved Noodles

The breakfast of Datong people starts with a bowl of knife-shaved noodles, and Shanxi's reputation for noodle dishes spreads far and wide with a restaurant that carries the knife-shaved noodles sign. This practice seems to be the most simple, primitive noodles as a representative of Shanxi noodles, is really the most return to the essence; Shanxi people enjoy the beauty of noodles so straightforward, and will be inherited, carried forward, but also its is where the self-confidence.

Most knife-shaved noodle museums will cook pots placed in the position of diners can see, so watch the master peeling the noodles has become a warm-up before eating, and now some of the masters will be more dough on top of the head, hands alternating knife, specifically for diners to cheer. Fish up the cooked noodles, pouring brine, a bowl of knife-shaved noodles is made.

The many varieties of marinades are the key to flavoring knife-shaved noodles, with tomato sauce, fried sauce, and stir-fried pork being the more common. In fact, every type of stir-fry can be poured over the noodles, if you like. Remember to add a few drops of Shanxi old vinegar oh.

Where to eat: Shanxi Hall

No. 7, Sports Road, Xiaodian District, Taiyuan

With its unique Shanxi architectural style, antique decorations and furniture, and the fact that everything you see may be a hundred years old, you'll feel like a Jin merchant if you eat your noodles here. Each dish is exquisite, there are four major noodle sets containing knife-shaved noodles, picking tips, knife pulling noodles and ramen, and there are also roughage sets containing sandwich noodles, ___, cat's ears and pursed noodles. If you prefer to discover by yourself, knife-shaved noodles in Shanxi can be said to be "mountains", many anonymous stalls have their own characteristics, taste of different opinions, perhaps you can find your favorite bowl in which.