Porridge, noodles, noodles and cakes are all hot topics in breakfast, and the "soup-drinking culture" in China breakfast is the real essence. As the saying goes, "A bowl of soup in the morning is not suitable for immortals". There are too many famous soups for breakfast in China. These popular soups are basically "broth". Whether it is pig blood soup, beef soup or Hu spicy soup, a bowl of delicious soup will satisfy your appetite and make you feel comfortable and energetic.
Share 6 places that like to drink "broth" for breakfast, all of which are well-known. See if there is that bowl of soup from your hometown!
Shantou people in Guangdong choose a bowl of pig blood soup to start a new day.
Fresh pig blood is bright red and solidified in the basin. The boss who sells pig blood soup cuts the pig blood soup into small pieces, pours it into a pot, and simmers it slowly. The original tender and fragile pig blood gradually became solid under the heat of fire.
Cooked pig blood quietly waits for diners to come to the door. After diners enter the store to choose matched meat and unique vegetables, five or six pig blood Q bombs are used as the base material, and large intestine, vermicelli, pig lung, pig liver, lean meat and even seafood all appear, and unique vegetables are also revealed. It is Shantou people's respect for pig blood soup to use Lycium barbarum leaves, pearl cauliflower and motherwort as vegetables and meat in the soup.
A spoonful of delicious soup is sent into the stomach, first to awaken the sleeping appetite, and then put a piece of pig blood, tender and slippery, slippery and crisp, dipped in Chaoshan Chili sauce and rain dew, dipped in water. Countless food adjectives flashed in my mind and became the most straightforward words: delicious, fragrant with meat and coriander, and just right in taste. A bowl of authentic pig blood soup has become a breakfast taste that Shantou people can't give up.
Henan people spend half of their breakfast time on hot soup.
Authentic Henan hot soup is the basis of beef soup. If Hu spicy soup is to be delivered to diners on time in the early hours of the morning, it must be prepared one day in advance, because the gluten in the soup must be made by hand, so that it can be fully absorbed, and more than a dozen seasonings must be prepared to support the taste of Hu spicy soup, plus beef, kelp, vermicelli, peanuts and day lily. Secondly, the soup stock and flour juice must reach a perfect ratio, in order to really get the word "zhong" from Henan people.
A bowl of thick and bright Hu spicy soup doesn't look very pleasing to the eye, but after it is delivered to your mouth, you can instantly understand why Henan people like it. The smell of meat bears the brunt in the mouth, and the spicy taste slowly spreads all over the body. The cool and spicy feeling began to control the spoon in your hand, and a spoonful of Hu spicy soup was sent to your mouth, accompanied by a steamed bread. Needless to say, it is more exciting.
Shanxi recognizes a bowl of delicious meatball soup for breakfast.
The attraction of meatball soup comes from good raw materials. The meat of fried meatballs is beef tenderloin, eight points lean meat and two points white oil, so that the fried meatballs can have the aroma of gluten and oil. Beef that is perfectly blended with starch is fried into a round "golden little fatty" in a pot, and then put into a pot of beef soup full of essence. Meatballs only need to be immersed in the soup to absorb the soup.
In the morning, a bowl of chopped green onion and coriander meatball soup with a fried dough stick. The meatballs taste soft and tough, and the delicious beef soup is hidden in each meatball, and the taste is sublimated again.
Fried dough sticks soaked in soup find a perfect balance between crispness and softness. When the soup bowl is empty, you will experience the fun of drinking this soup for 20 years, and you may become a die-hard fan of it.
Yanbian, Jilin is used to drinking a bowl of miso soup and a portion of rice in the morning.
There are many kinds of miso soup, but a bowl of pork frozen cabbage miso soup is very popular. Frozen cabbage is put into the big soup pot at three or four in the morning, followed by pork belly and pig front yard. Put large pieces of meat into the pot, and then add the rich soy sauce made by drying and fermenting Yanbian soybeans. Leave it to time for delicious transformation.
The pork is stewed and fished out. After the diners who arrived in a hurry in the morning ordered their dishes, they scooped out a spoonful of miso soup from the soup pot and sprinkled frozen cabbage in the soup. Slice the pork belly, put it in a bowl and sprinkle with chopped green onion. How to eat miso soup depends on the preferences of the guests, whether it is a mouthful of soup or a mouthful of rice, or you can choose to soak the rice directly in the soup.
At the entrance of the soup, the sauce is overflowing, the meat is soft and rotten, and the sweetness of frozen cabbage is very bright in the whole soup, which also improves the score for the final delicious presentation. This bowl of miso soup with rice is a Korean breakfast feature.
In Huainan, Anhui, beef soup is the favorite of Huainan people in the morning.
Never think that beef soup is just a bowl of fresh soup with a few slices of beef. Huainan beef soup is really a bowl full of ingredients. Noodles, bean cakes, thousands of dollars and more than half a bowl. Sprinkle a layer of minced beef and chopsticks from the bottom of the bowl. Rich ingredients are enough to fill your stomach. However, the delicacy of beef soup lies in the fresh soup made of old soup base, beef bones and butter, and the finishing touch of Chili oil, which makes this bowl of soup fragrant and spicy.
Fresh beef and all kinds of beef offal are cooked in broth before slicing. Thousands of pieces of vermicelli and bean skin are cooked in soup, and the soup is full. The soup was quickly poured with meat and served the diners a big cake just waiting to eat. Grab a chopstick, a thousand pieces of vermicelli, two bites of beef, and then tear the pie into pieces and soak it in the soup. The red oil soup quickly entered the gap of the cake, and the aroma of wheat and beef hit it off. Finally, take a sip of spicy beef soup and it's over. Huainan people's satisfaction in the morning comes from this bowl of beef soup.
Yinchuan, Ningxia, mutton soup is enough.
In Yinchuan, a bowl of authentic mutton chop suey soup is irreplaceable, and this lung is also the most time-consuming and physical. Sheep lungs should be washed with clear water for six times, then poured with flour water made of wheat starch, and finally cooked in a pot. A high-quality noodle lung must be white and yellow, with moderate hardness. Cut the noodles, lungs and all kinds of mutton offal, then put them into mutton soup and stew them in a pot.