I recently reviewed "Breakfast in China" again, and I have to say that the Chinese breakfast is really rich. The soil and water support a person. From north to south, many cities have their own special breakfasts.

I copied and wrote and collected a lot. I can eat it when I travel in the future ~ Linyi, Shandong - Grit Soup Grit Soup is one of the top ten tourist snacks in Shandong. Now you can drink it in many cities in Shandong.

Grit soup is made from beef and beef bones, and the beef is sliced. Add various seasonings to the beef bone soup, mix it with flour and water and cook it together. It has a spicy and appetizing taste.

Weifang, Shandong - Earthen stove fire cooking In Shandong, sesame cakes and fire cooking are very common, but many bosses have their own methods.

The sesame cakes made in this kind of earthen oven are crispy on the outside and fragrant on the inside. It is delicious when paired with a bowl of tofu.

Bo'ai in Jiaozuo, Henan - Tofu Mao Ma Tang. It is said that this tofu Mao Ma Tang is not available outside Bo'ai. It is a very unique local delicacy.

Well, the picture above is Tulu Ma Tang. It looks like fried dough sticks, right?

In fact, it is completely different from fried dough sticks.

Tolu Ma Tang is made by fermenting hot noodles + old fermented dough. The deep-fried texture is more elastic, and the weight of one fried dough stick is greater than the weight of two fried dough sticks.

Wuhu, Anhui - Steamed Rice with Zig Pork. Zong Po is made by frying early indica rice and grinding it into powder. It is wrapped in fat but not greasy hind leg meat slices, placed in a steamer, drizzled with soy sauce and steamed.

Mix long glutinous rice + round glutinous rice, add soy sauce and steam it into rice.

Serve a bowl of rice and top it with pork chops. It tastes delicious just thinking about it!

Nanchang - Crock pot soup noodles have always been heard that Nanchang noodles are very famous. Various seasonings are added to the cooked rice noodles and mixed together to eat, which is spicy and spicy.

What attracts me the most is their crock pot soup. It’s a small cup, rich in meat filling, and the soup is clear. It looks quite attractive!

Wenzhou, Zhejiang - Glutinous rice, glutinous rice balls. I imitated Wenzhou glutinous rice once. The glutinous rice is steamed and topped with gravy. It is salty and delicious. The rice is a little chewy, but also glutinous.

The texture is delicious when eaten directly.

The salty glutinous rice usually contains pickled mustard and fried fried dough sticks. Pork floss, sausage, salted egg yolk, shredded pork, etc. can also be added to create a complex and charming taste.

There is also sweet glutinous rice, which contains chopped fried dough sticks, lard, sesame seeds, and osmanthus. It is fragrant and not greasy, and is sweet and glutinous to the core.

Ningbo, Zhejiang - Mianjie Mianjie Mian is noodles with dough knots, plus fried tofu.

I really like their method of making dough knots. The dough knots are made by soaking fresh Qianzhang in water, then wrapping them with fresh pork filling, and putting them in a bundle of four into a pot to cook.

Although I have never eaten it, I can imagine how delicious it is.

Ningxia - Haggis with noodles and lungs is also eaten here in Shandong, but noodles and lungs have never been seen before.

Noodle lungs are made by washing sheep lungs, filling them with wheat starch water, and then cooking them in a pot. The finished noodles look soft and elastic; the noodles themselves have no taste, but have many holes. Add haggis

It is cooked together in the soup, making it smooth, soft and bouncy in the mouth.

It is said that some people drive dozens of kilometers just to have a bite of noodle lung~Tianjin-Cookba, mung bean and white noodles are mixed into rice cakes, cut into small pieces, mixed with brine and cooked; the texture is crispy, smooth and hot!

A bowl of it on a cold day makes my whole stomach feel better ~ Chongqing - Small Noodles I have actually eaten small noodles with my friends several times, but almost every time she would say, oh my, I really want to go back to Chongqing to eat small noodles.

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I still have my own doubts, are Chongqing’s local noodles really more delicious?

Sichuan Jiangyou - Fei Chang There is a friend from Sichuan who really loves Fei Chang. He must eat Fei Changfen every now and then.

Then I discovered that Sichuan people actually eat it for breakfast.

Jiangyou people say: Fat sausage + vinegar soup + rice is the correct way to start breakfast.

In addition to braised fatty intestines, there are also steamed fatty intestines and stewed fatty intestines. So when you go to Chengdu and Jiangyou, how can you miss out on the fatty intestines?

Urumqi, Xinjiang - What is silky milk tea?

After drinking this milk tea, you will probably understand.

Use special clove-flavored black brick tea to make tea, boil fresh milk to get the milk skin, add salt + milk + black tea + boiling water to the bowl. This bowl of milk tea and the drink are two different things ~ Fuzhou, Fujian - the paste on the side of the pot is traditional

On a wood-burning stove, the batter is poured quickly along the edge of the pot to form a crust, then shoveled into the pot and cooked together with the soup to form a batter on the edge of the pot.

The soup is local clam broth + fresh pork bone soup. It has a fresh and sweet taste and melts in your mouth at the edge of the pot.