Breakfast accounts for more than 1/3 of the total energy throughout the day. Sufficient intake of high protein and high carbohydrates is required to better sustain work and study in the morning. Nowadays, the pace of life is accelerating. Many friends go to breakfast shops to save time.

Breakfasts in different regions also have their own characteristics. Below, I will share with you 10 breakfasts with local characteristics. Few people eat them outside the local area. Do you have one in your hometown?

01. Northeastern Dali Porridge Dali porridge is a home-cooked delicacy that Northeastern people like very much. Many friends in the south have never eaten it.

Dazai porridge is generally made from corn residue and kidney beans. It is more delicious after soaking first and then boiling it.

In the Northeast, Dazai porridge is definitely one of the most popular breakfast dishes, but many outsiders are not used to it and basically stay away from it.

02. Beijing Bean Juice Beijing’s Douzhi should be regarded as the most famous and “infamous” local breakfast.

Bean juice is the product of fermented mung beans. It has a sour taste. Those who are not used to drinking it always feel that it has a sour smell, while those who love drinking it come here for this taste, which is called "sour flavor".

So is soy juice smelly or fragrant?

Many old Beijingers are accustomed to having a bowl of bean juice every morning with pickles, but many outsiders only drink it once and few people will accept this taste.

03. Tianjin Gaba cuisine There are many traditional snacks in Tianjin, such as pancakes, fruit, old tofu, etc., but Gaba cuisine is unique to Tianjin and cannot be found in other places.

Gaba cuisine actually uses mung bean noodles as the main ingredient. It is mixed into a batter and spread into pancakes. It is dried and cut into thin strips. It is mixed with marinade and then topped with some ingredients. It can be simply understood as "pancakes soaked in soup", but when eaten

It tastes rich and fragrant and is loved by locals.

04. Henan Spicy Soup Hu Spicy Soup is a Henan specialty breakfast. It can be described in one sentence: "I'm ugly, but I'm delicious."

Although the Hu spicy soup looks good, its texture and taste are particularly suitable for autumn and winter consumption.

The main ingredients of Hu spicy soup are pepper and chili, plus beef bone broth, vermicelli, gluten, day lily, fungus and other auxiliary ingredients. It has a rich taste, spicy taste and rich soup, but many people are used to light food.

Southerners said they couldn't accept it.

05. Shandong Linyi Grits Shandong Linyi Grits is a representative snack in the local intangible cultural heritage. It is usually made of pig, beef and sheep bones slowly boiled in a broth, paired with pepper, and sprinkled with some shredded pork or coriander. It is made with different ingredients.

It can be made into different grits soups, such as egg grits, chicken grits, etc., but it rarely spreads to provinces and cities outside Shandong.

06. Hubei Hot Dry Noodles Hot dry noodles, like bean juice, are also quite controversial. People who like it love it, but those who don’t like it can’t even finish one bite.

The taste of hot dry noodles is not as special as bean juice, but the reason why I can't accept it is that it is "unpalatable". I often feel like my mouth is mushy in the middle of eating. Because it is too dry, many people can't finish it in one sitting.

, it can be solved by eating it while drinking soup and water. I don’t know if the locals have any special way of eating hot dry noodles.