If you were born and raised in Xi, nine times out of ten you will drink Chili soup in the morning. It seems that the word Chili soup has been with me for as long as I can remember. 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 in the back streets and alleys in the morning, you can smell the broth floating from the cauldron everywhere, and hear the master selling sticky soup shouting in the distinctive Shangshan dialect: sticky soup, hot steamed buns, etc. Look at the rows of soup pulled up by the wooden spoon. This is the custom of Shaanxi people and the life of xi people. 2. Hanzhong Hot Noodles

There are no gorgeous frontispiece and eye-catching signs in the noodle restaurants in Hanzhong, and many famous noodle restaurants don't even have signs. There is only a small shop and a symbolic pile of steamboats. According to my observation, the higher the steamer on the stove, the better the business of this shop. This nameless shop, the steamer is getting higher and higher, and the business is extremely good! Seasoning is also learned, the main ingredient is just fried Chili oil, in addition to a small amount of vinegar, some salt, a small amount of cabbage, and side dishes (generally bean sprouts and shredded potatoes, these two are optional). People in Hanzhong have a "dough complex". Those who are away on business, studying or working return to their hometown. As soon as they got off the bus, they eagerly looked at the noodle stand, then rushed up, leaving their luggage behind and eating a bowl or two first. With the enjoyment of breathing, all the troubles of going out and deep homesickness will disappear. 3. Lanzhou Beef Lamian Noodles

Lanzhou beef noodles began in Jiaqing period of Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi of Dongxiang nationality from Chen Weijing, a Qinghua native of Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng, Ma Baozai and others named it "Yiqing (soup), Erbai (carrot), Sanling (coriander and garlic sprout) and Sihong (pepper) Huang Wu (noodle Huang Liang)". In the following 200 years, it became famous all over the world for a bowl of noodles, and it was famous at home and abroad for its rotten meat, delicious soup and fine noodle quality. It has penetrated all over the country and won the praise and honor of diners at home and abroad. In 1999, it was identified as one of the three pilot varieties of Chinese fast food by the state, and it was praised as "the first side of China" and became a wonderful flower in the catering industry. At the same time, it embodies the wisdom and hard work of Ma Chen and countless chefs who are good at clear soup and beef noodles. Nowadays, clear soup beef noodles can be seen everywhere in Lanzhou not only because of its delicious and economical benefits, but also in various provinces and even many countries and regions in the world. Lanzhou deserves to be the hometown of beef noodles in the world. 4. Wuhan Regan Noodles

Regan Noodles is one of the traditional snacks in Wuhan. Regan Noodles is different from cold noodles and noodle soup. Noodles are cooked in advance, mixed with oil and dried, and then heated in boiling water when eaten. After adding seasoning, the finished noodles are crisp, yellow and oily, fragrant and delicious, which is very attractive. Five sweet dumplings in Shanghai

In the eyes of old Shanghainese, the so-called salad and pizza are not good breakfasts. In their minds, breakfast has been a kind of zongzi for decades. When I first ate this kind of breakfast, I felt very strange. First of all, I rolled a ball of glutinous rice into a thin piece of bread, put some mustard tuber on it, put a fried dough stick on it, and then rolled it into a jiaozi. This is the traditional breakfast of old Shanghainese. You can see these traditional breakfasts at some stalls in Ningbo and Shanghai. ningbo glutinous rice balls

Different from northerners, Ningbo people have the traditional custom of getting together in the morning to eat jiaozi. Ningbo Tangtuan began in the Song and Yuan Dynasties and has a history of more than 700 years. Kind of like a bag of jiaozi. First, add water to glutinous rice flour to make dough (as in Bao jiaozi's case) and let it "wake up" for several hours. Then mix all the stuffing materials together and put them in a large bowl for later 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 wrapping jiaozi is also like that of jiaozi, but there is no rolling pin. Wet glutinous rice flour is sticky, so we have to pull a small ball of wet noodles by hand and squeeze it into a circle. Use chopsticks (or bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, then turn around and wrap jiaozi with both hands. Elaborate jiaozi has a smooth and shiny surface, and some jiaozi still has a tip, like a peach. The skin of jiaozi contains enough water, which is sticky and difficult to preserve. It is better to cook and eat now. Shandong's pancakes

Shandong people call it "spreading pancakes". Tools are also unique, almost a necessity for every family. First of all, it is a hammer, which is actually a round iron plate made of cast iron. The top is flat and smooth, and there are three corner supports below. You can also leave a space between the hammer and the ground to add firewood for the fire. Then there is the rake, which is a wooden board with a handle vertically pressed on it, which can be dragged by hand, that is, the stall. When the tobacco is hot, you can put a spoonful of pancake paste on the tobacco with a spoon and then spread it around the tobacco with a rake. Because tobacco is hot, pancake paste will solidify quickly wherever you go. This is called pancake. Unsolidated tobacco leaves are raked away, and this process is repeated until the whole tobacco leaves are scattered. The length of the rake is just equal to the radius of tobacco, so when the rake goes around the field, the pancakes are baked. In order to improve the quality of pancakes, before the pancake paste on the upper layer is completely solidified and fried, it is scraped flat 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 burn. When it matures, it can be uncovered. Changsha de rice noodle

Changsha people's favorite breakfast 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 noodles, Changde beef rice noodles, Ganchangshun rice noodles and Yang Yuxing rice noodles. Unknown, it will 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 translucent rice flour mixed with special sauce, soybeans, green onions, crimson Chili powder, brown beef slices and red crispy peanuts, which made people want to drool. I can't wait to stir the rice noodles, and I will start eating them whether they are hot or cold. Do you know how to make marinated vegetable powder? The chef first puts the rice noodles in the colander, and then cooks them in Qiangzi bone soup for about 3 minutes. Then put it in a large bowl and add the special marinade, soybeans, green onions, crimson Chili powder, brown beef slices and reddish crispy peanuts. A bowl of steaming pot-stewed vegetables is ready. Chongqing Hot and sour powder

Hot and sour powder was circulated among Sichuanese a long time ago. It is made of local handmade sweet potato powder, named for its outstanding sour and spicy taste. Later, after continuous evolution and modulation, it officially took to the streets and became a street snack. Authentic myna Chongqing hot and sour powder is based on the original myna hot and sour powder. After careful improvement, the main raw material is still Sichuan folk handmade sweet potato powder supplemented by more than 20 kinds of superior seasonings such as pepper and vinegar. Without adding any essence and pigment, the taste of hot and sour powder is vividly interpreted, which makes people linger.