China's top ten local breakfasts are featured. Living in a busy metropolis, most people can use many excuses such as sleeping late and not being able to prepare for breakfast. But today, I'll introduce a few local and popular breakfasts to tempt your stomach! Lanzhou beef Lamian Noodles

is famous all over the world. Lanzhou broth beef Lamian Noodles is a local snack in Lanzhou. Just like the ancient Silk Road stretching across Wan Li, Lamian Noodles, a Lanzhou beef, has a long history. The legend of Lamian Noodles, a Lanzhou beef, originated in the Tang Dynasty, but it has been impossible to verify because of its long history.

Lamian Noodles, the real Lanzhou clear soup beef, evolved from the old noodle soup of Qing Dynasty Trolley beef in Huaiqing Prefecture, Henan Province (now Bo 'ai County, Henan Province). When the beef was cooked, it cooled down and became a jelly, that is, the old soup, which is the most delicious in Trolley beef. This soup is the top grade of beef noodles.

Beef noodles in Lanzhou began in Jiaqing period of Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua in Huaiqing Prefecture, Henan Province. Later generations such as Chen Hesheng and Ma Baozai called it "one clear (soup), two white (carrot), three green (coriander and garlic seedlings) and four red (chili pepper) and wuhuang (noodle Huang Liang)". In the following 211 years, it became famous all over the world for its bowl of noodles, and became famous at home and abroad for its rotten meat, delicious soup and fine noodle quality. It won the praise and honor of diners at home and all over the world. In 1999, it was identified by the state as one of the three pilot varieties of Chinese fast food, known as "the first noodle in China" and became a wonderful flower in the catering industry. In the meantime, it embodies the wisdom and hard work of Chen Ma and countless chefs who specialize in clear soup and beef noodles.

Regan Noodles in Wuhan

Regan Noodles is one of the traditional snacks in Wuhan. In the early 1931s, there was a food vendor named Li Bao in Changdi Street, Hankou, who lived by selling bean jelly and noodle soup around Guandi Temple. One day, the weather was extremely hot, and many leftover noodles were not sold out. He was afraid that the noodles would turn sour and deteriorate, so he cooked and drained the leftover noodles and dried them on the chopping board. Accidentally, I knocked over the oil pot on the case and spilled sesame oil on the noodles. When Li Bao saw this, he had no choice but to mix the noodles with oil and air them again.

The next morning, Li Bao scalded the cooked noodles with oil in boiling water, scooped them up and drained them into a bowl, and then added seasonings for selling bean jelly to make them steaming and fragrant. People rushed to buy and ate with relish. When someone asked him what noodles he was selling, he blurted out that it was "Regan Noodles". Since then, he has monopolized this kind of noodles, not only people compete to taste it, but also many people learn from him.

a few years later, a man named Cai opened a noodle restaurant in Regan Noodles at the intersection of Man Chun, Zhongshan Avenue, which was called \ "Cai Lin Ji \" for the sake of abundant financial resources, and became a famous store in Wuhan to manage Regan Noodles. Later, it was moved to Zhongshan Avenue opposite Hankou Water Tower and renamed Wuhan Regan Noodles.

Regan Noodles is not only different from cold noodles, but also different from noodle soup. Noodles are cooked in advance, mixed with oil and spread to dry, then heated in boiling water when eaten, and seasoned. The finished noodles are yellow and oily, fragrant and delicious, and attractive to appetite.

Hu spicy soup in Xi' an

If you are a native of Xi' an, nine times out of ten you had Hu spicy soup for breakfast this morning. It seems that the term Hu spicy soup was accompanied when I can remember eating it. I can't remember when I first ate it. Hu spicy soup, one of the most classic snacks of Shaanxi people, can be said to condense the essence of Shaanxi snacks.

almost in Xi' an, as long as people live, there will be sticky soup. Walking through the back streets and alleys in the morning, you can smell the smell of broth from the cauldrons everywhere, and hear the master selling sticky soup shouting in the distinctive Shangshan dialect: sticky soup, hot steamed buns, etc., and look at the lines of soup pulled up by wooden spoons. This is the customs of Shaanxi people and the life of Xi 'an people.

Boiling chili soup is the unique skill of Hui people in Xi 'an. It seems that it has not been spread. Almost all shops selling chili soup will have halal brands, and often some Hui people's paomo restaurants will make guest appearances to sell chili soup in the morning. Because the essence of chili soup is soup, you must use good broth, and the pure mutton or beef soup in Paomo Restaurant can just satisfy the picky tastes of gluttons.

The dishes in the chili soup are very miscellaneous. Almost every restaurant selling chili soup is different. Maybe there will be 1,111 kinds of dishes in 1,111 chili soups. This makes many people who drink Chili soup ignore the dishes in Chili soup, but I think the selection and quality of the dishes in Chili soup definitely directly affect the quality of Chili soup.

After drinking the spicy soup, the dishes really lose their own flavor, and all the flavors are integrated into the thick soup and beef balls. However, the taste of the dishes often gives diners a pleasant feeling. I think cabbage, potatoes and beans are essential in a good chili soup. Another protagonist of Hu spicy soup is steamed buns, but now in Xi 'an, except for some old brands in some workshops, most shops use baked wheat cakes or steamed buns, which sometimes makes people feel a little sorry for some good Hu spicy soup that is dragged down by steamed buns. Authentic paste hot soup should be made of half-baked pie, cut when eating, and sold by the angle. This kind of steamed bread won't be puffy and swollen after soaking for a while, and there is no smell of steamed bread; It won't make people feel that soup is soup and steamed buns are steamed buns. A good steamed bun should be eaten when it is broken and thrown into a bowl. It feels like a dish, and it is already a part of the soup and an inseparable part.

Speaking of chili soup, I have to mention Haozailai in Damaishi Street. Perhaps this is the first shop in Xi 'an that specializes in chili soup all day. I remember when I was a child, when I came here to eat silly hot soup at noon, it was always crowded with people. What you see on the tables and benches on both sides of the small shop are the expressions enjoyed by diners. Hu spicy soup has become a part of the lives of most people in Xi 'an.

Beijing's fried dough sticks and bean juice

Bean juice is a unique folk snack in Beijing, which has been circulated for thousands of years. It is made of mung bean, which is dull in color and sweet and sour in taste. It is often difficult to swallow for the first time, but once you taste it a few times, its pure and honest fragrance will make you want to stop. No wonder many old Beijing people who are far away from home are obsessed with it.

When people drink bean juice, they are often accompanied by fried food such as inby, fried dough sticks, crispy pork chops or spicy pickles. Located at the southeast corner of Ciqikou intersection outside Chongwenmen, Jinxin Bean Juice Shop tastes the best.

glutinous rice balls in Shanghai

In the eyes of old Shanghainese, the so-called salads and pizzas are not good breakfasts, but breakfast in their minds has been a kind of glutinous rice balls for decades.

rice dumplings are made by rolling a lump of glutinous rice into a thin piece of bread, putting mustard tuber on it, and rolling it into a dumpling. This is the traditional breakfast of old Shanghainese, and these traditional breakfasts can be seen in some stalls in Ningbo and Shanghai.

Tangyuan in Ningbo

Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China, with a long history.

it is said that glutinous rice balls originated in the song dynasty. At that time, a novel food was popular all over the country, that is, all kinds of fruit baits were used as stuffing, and glutinous rice flour was rubbed into balls outside. After cooking, it tasted sweet and delicious and interesting. Because this kind of glutinous rice balls boiled in a pot floats and sinks, it was originally called "Floating Yuanzi", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering in the morning and having dumplings. Ningbo Tangtuan began in the Song and Yuan Dynasties and has a history of more than 711 years. It's a bit like Bao jiaozi. First, add water to glutinous rice flour and make it into dough (the same as when making jiaozi), and let it "wake up" for several hours. Then mix all the ingredients for stuffing and put them in a big bowl for use (you don't have to cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao. The process of making dumplings is also like jiaozi's, but without a rolling pin. Wet glutinous rice flour is very sticky, so we have to pull a small group of wet noodles by hand and squeeze them into a round shape. Use chopsticks (or thin bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, and then turn around with both hands to make dumplings. The surface of the well-made dumplings is smooth and shiny, and some of them still have a tip, like a peach. The skin of the dumpling contains enough water, which is sticky and difficult to preserve. It is better to cook it now and eat it now.

Pancakes in Shandong

Pancake rolls with green onions are well-known typical Shandong local food, and the pancake here actually refers to pancakes, not real pancakes. The difference between pie and pancake is not only in practice, but also in its materials. The former is made of flour and the latter is made of coarse grains. At the time when the pancake roll of green onions became famous, white flour was still a rare thing, and coarse grains (corn and other grains) were fried as the staple food.

Shandong people call it "spreading pancakes". Tools are also unique and almost necessary for every family. The first is an ao, which is actually a round iron plate made of cast iron. The top is flat and smooth, and there are three corners below to support it. You can also leave a space between the AO and the ground for firewood and fire. Then there is a rake, a wooden board with a handle vertically pressed on it, which can be dragged by hand, that is, a "stall". When the tobacco is hot, you can put a spoonful of pancake paste on the tobacco with a spoon and spread it around the tobacco with a rake. Because the tobacco is hot, the pancake paste is quickly solidified wherever it goes, which is called pancake. Those that are not solidified are carried forward by the rake, and this process is repeated until the whole tobacco is spread out. The length of the rake is just equal to the radius of the tobacco, so the rake goes around the field once and the pancakes are served. In order to improve the quality of pancakes, before the pancake paste on the upper layer is completely solidified and fried, scrape it with a wooden board (called a scraper) to make it flat and uniform in thickness. Because pancakes are thin and easy to cook, they should be cooked very quickly, otherwise they will be burnt. When it is mature, it can be uncovered.

rice noodles in Changsha

The favorite breakfast of Changsha people is rice noodles. There are many rice noodle shops in Changsha! Go all over the streets, as long as there are people, there will be rice noodle shops. Famous brands include Guilin rice noodle shop, Changde beef rice noodle shop, and rice noodles by Gan Changshun and Yang Yuxing. Unknown, that would be countless. Every rice noodle shop has its own characteristics and flavor, giving people a very different feeling.

when it was served, I saw white and bright rice noodles intertwined with special sauce, yellow beans, green onions, deep red Chili powder, brown beef slices and reddish crispy peanuts, which made people want to drool. I can't wait to stir the rice noodles, and I will start eating them regardless of the heat or cold. Do you know how the marinated vegetable powder is made? The cook put the rice noodles in a colander first, then put them into the strong boy bone soup and cook for about 3 minutes. Then put it in a big bowl, add special marinade, yellow beans, green onions, deep red Chili powder, brown beef slices and reddish crispy peanuts. A bowl of steaming pot-stewed meal is ready.

Chongqing Hot and Sour Powder

Hot and Sour Powder was circulated among Sichuan people a long time ago. It was made of local hand-made sweet potato powder, which was named after its outstanding sour and spicy taste. Later, it was formally taken to the streets after continuous evolution and modulation, and became a special snack in the streets.

authentic myna Chongqing hot and sour powder is a secret recipe made by myna on the basis of the original hot and sour powder. The main raw material is still Sichuan folk hand-made sweet potato powder supplemented with more than 21 kinds of superior seasonings such as pepper and vinegar. Without adding any essence or pigment, the taste of the hot and sour powder is vividly interpreted, which makes people linger.

Hot Noodles

There are no gorgeous frontispiece and eye-catching signs in the noodle shops in Hanzhong, and many famous noodle shops don't even have signs. There are only a small storefront and a symbolic stack of steamers. According to my observation, the higher the steamer on the stove, the better the business of this store. This small shop without a name, the steamer is almost one person tall, and the business is extremely good! Seasoning is also learned, the main ingredient is freshly fried Chili oil, in addition to a small amount of vinegar, some salt, a small amount of cabbage, and side dishes (usually bean sprouts and shredded potatoes, which are optional).

Hanzhong people all have "dough complex". Those who are on business, studying and working outside return to their hometown. As soon as they get off the bus, they eagerly look at the noodle stand and rush up, leaving their luggage behind and eating a bowl or two first. With the enjoyment of your breath, all the troubles of going out and the deep homesickness will disappear.

I hope I can help you.

I'm Cece.

These delicious foods are not bad.