"A Bite of China" Season 2 Episode 7 "Three Meals" Commentary At six o'clock in the morning on the Batang grassland, her husband and children went out to graze, and Gu Junzhuoma prepared butter tea and tsampa for the family.

Simple food provides the family with energy to satisfy hunger and keep out the cold. This is a Tibetan family's breakfast.

The Chinese habit of eating breakfast began in the Han Dynasty more than 2,000 years ago.

Since then, most areas in China have implemented a three-meal system of breakfast, lunch and dinner, which is beneficial to life and production.

Although three meals a day have almost become the most common dietary system for mankind, the same meals in China change the rhythm of life and create different feelings of life.

In modern cities, the first requirement for breakfast is simple and fast.

Tianjin people know this best.

The mung bean noodles are spread out into a round shape, thin and not broken, and the eggs ensure nutrition. The noodles are deep-fried, golden and crispy.

Pancake fruit is soft on the outside and crispy on the inside, with both delicious and fragrant flavors. It only takes two minutes to enjoy it.

For Chinese breakfast, taste is crucial.

After eighteen years of hard work, Qin Yun fully understands the secret.

After a bowl of fragrant noodles, people in Chongqing really wake up.

Alkali is the key to mixing noodles. It can form a dense network of collagen in the noodles, lock the starch granules, prevent the noodle soup from being turbid, and make the noodles have a pleasant elasticity in the mouth.

In the Yangtze River Basin, all major docks have sites with alkaline water surfaces.

The taste of Suzhou noodles comes from the soup, which is clear but not greasy.

Thin noodles are the essence of Su-style noodles. They don’t get dehydrated or splashed with soup when put into the bowl. The big meat noodles in summer are topped with a piece of white, tender and plump braised pork.

There are grains of white rice grains, and the noodle soup is fresh and smooth.

People in Wuhan call eating breakfast "too early".

I prefer salty and fresh food. Noodle nests and three-fresh tofu skin are widely praised breakfast items.

The hot dry noodles made from alkaline noodles are the most representative of the city’s temperament.

Boiled in water and served cold with sesame oil, the sesame sauce must be made thick and consistent so that it can adhere evenly and comprehensively to the surface.

To achieve this effect requires sufficient effort and long-lasting patience.

In addition to being a boss, Qin Yun from Chongqing also accepts apprentices. He has more than 200 students.

The most unique thing about Chongqing noodles is the variety of seasonings. There are 12 seasonings such as chili pepper, red oil, Sichuan pepper oil, soy sauce, etc. The balance of taste depends entirely on your hands.

Most of the small noodle restaurants in Chongqing only serve the morning market and lunch market, and the afternoon is used for stir-frying, and Qin Yun is no exception.

The heat is squirting, the spices are on the stage, the chili pepper is full of fragrance, one is fragrant, two is spicy and three is color. This is based on many years of experience.

When it comes to small noodles, Boss Qin’s signature dish is beef noodles. The sale of beef is limited to 10 kilograms per day. His shrewd marketing methods have led to long queues of hungry people here every day.

The "smallness" of the noodles represents the low price and the casual and exquisite attitude towards food. Today, it has become the breakfast business card of this mountain town.

Not all breakfasts are quick.

In Guangzhou, enjoying breakfast is all about the process. At 7 o'clock in the morning, the door of the restaurant in the old town is full of people waiting for the door to open.

The pastry chef has been busy for a full three hours, and every exquisite refreshment is brought to life by pairs of dexterous hands.

Guangdong morning tea is rich and luxurious. "Tea" is just an excuse. What's more important is snacks, dishes, and porridge. Every repeat customer has his or her own favorite seat. The long-lasting prosperity of morning tea is related to the prosperity of Guangzhou's trade in modern times.

Chen Yuexia, 56, became a frequent visitor here after her retirement.

Chen Yuexia’s son, 29-year-old Liang Jingxuan, is a lawyer.

Also in Guangzhou, his mornings were particularly tense.

There are two kinds of Cantonese tea snacks, dry and wet. Dry snacks are the most exquisite.

The signature shrimp dumplings are wrapped in crystal plastic wrappers with tender shrimps. The rubber wrapper is pliable and the shrimps are sweet and crispy, creating a delicious taste.

Statistics show that the average consumption time of morning tea in Guangdong is more than 1 hour.

Guangzhou is a battlefield for young people and a paradise for the elderly.

In 2013, Guangzhou's population over 60 years old was 1.25 million, accounting for 15% of the total population.

China has entered an era of aging, which is a microcosm of China.

This city supports development with one hand and tradition with the other.

The fast-moving cities provide more opportunities for young people to start their own businesses, but also squeeze out their time to enjoy lunch like their parents did.

After drinking morning tea, mother's main job is to prepare dinner.

Five ingredients, light soy sauce, sugar, wine, vinegar, and water, are used to stew five-flavor duck.

Fresh seabass is best for steaming.

Watercress and pork bone soup can remove oil and relieve greasiness, suitable for all seasons.

A well-cooked dinner awaits my son who has worked hard all day.

Compared with Liang Jingxuan, other people's meals are more monotonous and boring.

Every morning at 7:30, 160,000 people begin to gather. The scene of a huge crowd is in the factory area of ??less than three square kilometers.

It is repeated five days a week. The main production force in the factory is the post-90s generation like Yang Yuanyuan. They have just graduated from school and repeat simple labor for a long time, which is a challenge for everyone.

21-year-old Yang Yuanyuan must complete an operation every 5 seconds and repeat it 5,000 times a day for 7 hours.

The central kitchen in the park also uses an industrialized model to produce three meals a day.

These standardized foods focus on food safety first and nutritional balance second.

2 tons of fish, 3 tons of pork, 15 tons of vegetables, and 15 tons of rice every day can meet the consumption of 80,000 people.

There are 20 large and small restaurants scattered throughout the park, the largest one can accommodate 2,000 people dining at the same time.