I copied it and collected a lot. You can travel abroad in the future and eat according to it ~
Linyi-Tang, Shandong
As one of the top ten tourist snacks in Shandong, brain soup can be drunk in many cities in Shandong now. Tang San, beef, beef bone soup, beef slices; Beef bone soup is made of various seasonings and flour and water. It tastes spicy and appetizing.
Weifang, Shandong Province-The earthen stove is on fire.
In Shandong, sesame cakes and fires are quite common, but many bosses have their own practices.
The sesame cake made from this kind of earthen stove is crispy outside and fragrant inside, and it is delicious with a bowl of bean curd.
Aibo, Jiaozuo, Henan —— Tofu with sesame sauce
It is said that this kind of tofu is so spicy that it can't be eaten without fraternity, and it is a very distinctive local food.
Well, the picture above is just spitting and boiling. Oh, it looks like fried dough sticks, doesn't it? Actually, it's completely different from fried dough sticks.
Spitting, boiling and scalding are all made of hot noodles and old fermented dough. The fried taste is more q-bomb, and one is more important than the weight of two fried dough sticks.
Wuhu, Anhui-Steamed Rice with Slag Meat
That is, early indica rice is fried and ground into powder, wrapped in fat but not greasy hind legs, put into a steamer, drenched with soy sauce and steamed. Mix long glutinous rice and round glutinous rice, add soy sauce and steam until cooked. Put a bowl of rice on it. It smells good to think about it!
Nanchang noodle soup
I have always heard that Nanchang mixed powder is very famous. Add all kinds of seasonings to the cooked rice noodles to mix and eat, which is spicy and delicious.
What attracted me most was their crock soup, which was small, fleshy and clear, and looked quite attractive!
Wenzhou, Zhejiang-glutinous rice and sweet dumplings
I once imitated Wenzhou glutinous rice myself. Steamed glutinous rice with gravy is salty and delicious. Rice is a bit chewy, but it has a waxy taste. It is delicious to eat directly.
Salted glutinous rice usually includes mustard tuber, fried dough sticks, as well as meat floss, sausage, salted egg yolk, shredded pork and so on. , complex and charming.
There is also sweet glutinous rice, which contains fried dough sticks, lard, sesame seeds and osmanthus. Sweet but not greasy, sweet and waxy.
Ningbo, Zhejiang-Noodles Noodles
Noodles with noodles means noodles with noodles, plus oily tofu.
I like their noodle making method very much. The method of making noodles is to soak thousands of fresh slices in water, then wrap them with fresh pork stuffing, and put them in a pot in bundles to cook. Although I haven't eaten it, I can imagine its freshness.
Mutton offal added in Ningxia.
Eating mutton offal is also available here in Shandong, but I have never seen it.
Face lung is to wash the sheep lung, fill it with wheat starch water, and then cook it in a pot. The facial lung looks soft and elastic. The face lung itself is tasteless, but it has many holes. Put it in mutton offal soup and cook it together. The entrance is slippery and soft. It is said that some people drive dozens of kilometers just to eat a mouthful of face lung ~
Tianjin guobacai
Spread mung bean flour into crispy rice, cut into small pieces, mix with halogen seeds and cook; It tastes crispy and spicy! Cold to a bowl, the whole stomach is comfortable ~
Chongqing-Xiao noodles
In fact, I have met my friend several times, but almost every time she says, Oh, I really want to go back to Chongqing to eat noodles. I reserve my doubts. Are the local noodles in Chongqing really delicious?
Sichuan Jiangyou-pork intestines
A friend in Sichuan really loves to eat pork intestines, and pork intestines powder must be eaten every once in a while. Then I found that Sichuanese had it for breakfast. Jiangyou people say: fat sausage+vinegar soup+rice is the correct way to open breakfast.
Besides braised pork intestines, there are steamed pork intestines and braised pork intestines, so how can you eat pork intestines when you go to Chengdu and Jiangyou?
Xinjiang Urumqi-milk tea
What is silky? After drinking this milk tea, you will probably understand.
Make tea with special clove-flavored black brick tea, boil out the milk skin with fresh milk, and add salt+milk+black tea+boiled water to the bowl. This bowl of milk tea and drinks are two different things ~
Fuzhou, Fujian-guobianhu
When the traditional firewood stove is burned, the batter is quickly poured out along the edge of the pot, crusted, and then shoveled into the pot to cook with the soup, which is the pot edge paste. The soup is a local broth+fresh pork bone soup, which tastes fresh and sweet and melts in the pot.
Fujian Fuji-Taro Steamed Bun
Steamed taro, pressed into mud, and mixed with cassava powder at a ratio of 2: 1 to make skin; The stuffing is pork, dried bamboo shoots, fish and mushrooms, which are wrapped and cooked in a pot to make taro buns.
Shantou, Guangdong-Pig Blood Soup
Fresh, tender and solid pig blood is boiled with slow fire to make a base soup, and then, like casserole porridge, each guest can add large intestine, vermicelli, pig lung, pig liver, lean meat and seafood to make a bowl of soup as needed. Local special vegetables, such as motherwort, pearl cauliflower and medlar leaves, will also be added to the soup. It's so nutritious and delicious!
Shantou, Guangdong-Bitter juice
Soak local rice for about 3 hours, grind it into rice slurry with traditional stone mill, then pour it into the pot and spread it into skin. The skin is porous, cut into small pieces and put in salt water, and then add other side dishes according to your own taste.
In addition to the above 16 species, there are small pot rice noodles in Yunnan; Sichuan red oil wonton soup, handmade pork intestines powder; Shunde has a smooth rice rolls, which is porridge; Fish meal that is too spicy to stop smoking in Hunan; Fujian's sour Fuqing ...
These breakfasts are full of local characteristics, which perfectly meet the tastes of local people, so that they can be passed down for many years, and people who are away from home will never forget them.
So, what have you had for breakfast? What do you particularly like? Is there any special breakfast in your hometown?