Speaking of special breakfast, every place has its own representative. As the saying goes, "A day's plan lies in the morning". After a night's rest and adjustment, the morning time should be our most energetic time. The so-called good beginning is half the battle, so eating a good breakfast becomes particularly important. Breakfast accounts for more than 1/3 of the total energy of the whole day, so it is necessary to consume enough high-protein and high-carbon water to better maintain work and study in the morning. Now the pace of life is accelerating, and many friends solve it in breakfast shops in order to save time. Breakfast in different regions also has its own characteristics. There are 65,438+00 local breakfasts, which are rarely eaten outside the local area. Do you look at your hometown?

Slag porridge is a very popular home-cooked dish in Northeast China, and many friends in the south have never eaten it. Ballast porridge is generally made of corn residue and kidney beans, which is more delicious after soaking and cooking. Heavy porridge is definitely one of the most popular breakfasts in Northeast China, but many foreigners are not used to it, so they should basically stay away from it.

Bean juice in Beijing should be regarded as the most famous "notorious" breakfast in the local area. Bean juice is the fermented product of mung bean, which has a sour taste. People who don't like it always think it's sour swill, and people who like to drink it have this taste, which is called "sour taste" So is the bean juice smelly or fragrant? Many old Beijingers are used to eating a bowl of inby bean juice pickles every morning, but many foreigners drink it once, and few people will accept the taste.

There are many traditional snacks in Tianjin, such as pancake fruit and old tofu. But Gaba cuisine is unique in Tianjin and nowhere else. Gaba cuisine is actually based on mung bean flour, which is made into batter and spread into pancakes. After air drying, cut it into thin strips, then mix it with marinade and sprinkle some ingredients. It can be simply understood as "pancake soaking", but its taste is rich in marinade and it is very popular among local people.

Hot soup is a special breakfast in Henan. It can be described in one sentence: "I am ugly, but I am delicious." Although Hu spicy soup looks good, its taste and taste are especially suitable for autumn and winter. The main ingredients of Hu spicy soup are pepper and pepper, and the auxiliary materials are beef bone soup, vermicelli, gluten, day lily, fungus and so on. Its taste is very rich, spicy and rich in soup, but many southerners who are used to light food say it is unacceptable.

Linyi Guo is a famous snack in Shandong Province and a local intangible cultural heritage. Generally, it is a soup made by slowly boiling the bones of pigs, cows and sheep, adding pepper and some shredded pork or coriander. Different ingredients can be made into different soup, such as egg and chicken, but it rarely spreads to other provinces and cities outside Shandong.

Reagan noodles are as controversial as bean juice. People who like it like it very much, but people who don't like it can't eat a bite. The taste of Reagan noodles is not as special as that of bean juice, but the unacceptable reason is that it is "unpalatable" and it often makes people feel like slurping in the middle. Because it's so dry, many people can't eat it all at once, so they have to eat soup and water. I don't know any special way for local people to eat Reagan noodles.

Camellia oleifera twist in Xi, Shaanxi Province is one of the most popular breakfasts for local people. Camellia oleifera is made by frying with flour, adding walnuts, peanuts, sesame seeds, salt and other auxiliary materials, and the twist is not introduced much. Deep-fried food, crispy twist soaked in boiling oil tea, is full of oil fragrance, and various auxiliary materials in oil tea are delicious, soft, crisp and delicious, hot and nutritious.

Few places eat rice early in the morning, but Xinjiang is different. In the morning, a big plate of oily pilaf mixed with large lamb chops is delicious. Why is breakfast in Xinjiang so bad? It is said that many people used to work in farmland, so they had to eat well in the morning, but they passed at noon. The main raw materials of mutton pilaf are fresh mutton, carrots, onions, safflower oil, sheep oil and rice. The method is to stew mutton and rice together, the rice grains absorb the salty taste of mutton, and the mutton is soft, rotten and delicious!

The morning of Guiyang people is often opened by a bowl of red oil and rich red noodles. Intestines are the large intestine of pigs, while Wang is fresh pig blood. Seeing this, you may think, is it good to eat such a heavy taste in the morning? But this is completely normal for local people. The sausage fat on sausage noodles is smooth, tender and crisp, and the soup is fresh and crisp, which is deeply loved by local people. But it is hard for outsiders to accept.

Compared with Xinjiang's pilaf, Gansu must properly arrange beef noodles. Many cities have shops for Lanzhou beef noodles, but we usually eat them for lunch or dinner, and seldom eat a bowl in the morning. Locals basically start their day with a bowl of beef noodles.

In addition to the above 10 kinds of local special breakfasts, there are Guilin rice noodles in Guangxi, rice rolls rice noodles in Guangdong, tofu pudding rice noodles in Yunnan and Shanghai rice. Almost every place has its own special breakfast. Then the problem is coming. Have you tried the above breakfast? What special breakfasts do foreigners find unpalatable in your hometown? Welcome to share your message.