Zheng Zaochen Restaurant is a small individual breakfast shop in Hekou Town, Yanshan Mountain. The breakfast restaurant is simple and lively, with a big restaurant and eight or nine small square tables. Two small rooms with big round tables. Breakfast is hot powder, soybean milk, crystal steamed stuffed bun, lamp pot, pitted pot and fried dough sticks. Neighbors in the same street, or neighbors in other streets who like "Zhengqing Breakfast", come to have breakfast one after another, which is very lively. At noon, some country people went to town to do business. I am a customer who enters the private room at night. Not much, just two dials.

When it comes to Australian food culture, the most noteworthy thing is the prosperity of Asian cuisine in Australia. Like other parts of the world, the mainstream of Asian food is Chinese food.

Australians don't eat spicy food, and some people don't like sour food. They pay attention to the quality and color of dishes. Australians like noodles as their staple food, especially jiaozi, a clear soup with China flavor. Chicken, duck, pigeon, fish, seafood, pork, beef and eggs are also their favorite foods.

Australians prefer cooking methods such as frying, frying and frying. Bean sprouts, tomatoes, cucumbers, lettuce, cauliflower and other vegetables, monosodium glutamate, soy sauce, ginger, pepper are their common seasonings.

Australians' favorite recipes are ham, fried shrimp, fried beef tenderloin, Beijing roast duck, fried shrimp, roast chicken, grilled fish, tomato beef, crispy chicken, sweet and sour fish and stir-fried assorted foods. They like to drink beer and wine. I am very interested in coffee in drinks, and I also like to drink black tea and scented tea. Among fruits, I like litchi, apple, loquat, grape, watermelon and pear, and I like dried fruits and peanuts.

Australian food should be the most diverse in the world. Meat, eggs, poultry, seafood, vegetables and seasonal fruits are all available. Almost all of them are produced and sold, rarely relying on imports, and the quality is excellent. Among them, beef, seafood and fruit are also exported to all parts of the world. In the past, the traditional Australian food culture was dominated by England and Ireland. With the influx of a large number of European immigrants in the 1950s, it also brought about the diversification of food culture. Italian, Greek, French, Spanish, Turkish, Arabic and other local dishes and foods have taken root in all parts of Australia, which not only meets the needs of immigrants from all over the country, but also brings new tastes to British descendants there.

When it comes to food culture, the most noteworthy thing is the prosperity of Australian Asian cuisine. Like other parts of the world, the mainstream of Asian food is Chinese food. Since the gold rush in 1950s in 19, China workers have brought Chinese food into Australia. At that time, China restaurants could be found in many small towns. At the beginning of the 20th century, sweet and sour pork ribs, beef tenderloin with black pepper, goo old meat and diced almond chicken all became popular exotic foods. Now you can see China restaurants in any Australian town. In Chinatown in big cities, there are countless Chinese restaurants and restaurants. It is said that among restaurants with different national flavors, the quantity of Chinese food is the largest.

With the influx of Vietnamese refugees in the late 1970s, a low-priced Vietnamese dish was quietly circulated, among which the most popular was the special beef powder, which almost became a symbol of Vietnamese food. Then, before long, the Vietnamese wine glasses were replaced by salty, spicy and sweet Thai food. Thai restaurants, like French restaurants in those days, quickly spread all over the city and became popular for 10 years. At present, the most popular Asian meals are Chinese, Thai, Japanese, Korean, Vietnamese and Malay.