Breakfast is very important. It is the prerequisite for starting a good life for you. Breakfast must not only be full but also good. Breakfasts in various regions are very rich. Here are some recommended breakfasts for you: Let’s take a look at what the people of Feixi eat for breakfast! 1. Sanhe rice dumplings

Sanhe rice dumplings are a traditional snack in Feixi County. To make rice dumplings, you must first grind the indica rice into flour, stir-fry it in a large iron pot, then add an appropriate amount of water and stir until the softness is moderate, put it on the chopping board and knead it until the flour is mature, and then twist it into individual millets. The dough and fillings are made of Chaohu white rice and shrimp, fine tofu, ginger, chili, seasonings, etc. Once the dumpling skins and fillings are ready, you can make rice dumplings. Once the wrapped rice dumplings are fried in oil, the finished product will be golden in color, crispy on the outside, delicious in filling, and fragrant on the lips and teeth.

Now, Sanhe rice dumplings have become one of the most representative foods in Sanhe Ancient Town and even Feixi. 2. Sanhe Ma Yuan

The main ingredient of Ma Yuan is water-milled glutinous rice noodles, and the auxiliary ingredients are white sugar and white sesame. When making, knead the wet dough into a stick-shaped cylinder, pull out the dough of equal size by hand, knead it firmly in your hands and press it into a round cake, add white sugar filling and roll it into a round ball, roll it with a layer of white sesame seeds on the surface, and add oil Pan fry slowly. It is better to put the sesame balls in the pot with cold oil, firstly to ensure the color and secondly to prevent them from being burnt.

Sanhe Ma Yuan is the most famous from Yangji Breakfast Restaurant in Sanhe Town. The high-quality sesame balls are fragrant, sweet and sticky, and are deeply loved by customers who like sweet and sticky food. 3. Sanhe soup dumplings

Sanhe soup dumplings are a famous specialty of Sanhe Restaurant. The skin of the soup dumplings is wonton skin, as thin as cicada wings and as beautiful as bright paper; the filling is made of refined pork, minced with water and fine salt into a puree, and its volume is slightly larger than that of Yuanxiao. The "soup" of soup dumplings is old hen soup.

After the soup dumplings are cooked, you can use a slotted spoon to scoop out the dry food, or you can scoop out the soup and eat the dumplings and drink the soup at the same time. The soup is fresh, the meat is fragrant, and the skin is smooth. When you eat it, it can be said to have a "talking aftertaste that lasts for three days." 4. Fried spring rolls

The skin of spring rolls is made of wheat flour, mixed with water to form a thick batter, and "welded" in a pan into a round and thin dough. There are generally two types of fillings for spring rolls. One is minced fresh lotus root, mixed with diced pork and chili shreds; the other is minced coriander, added with dried diced chili flakes. Add appropriate amount of refined salt.

Put the spring roll filling flat on the wrapper, flatten it into a rectangular shape, fry it in a pan until the surface is brown, take it out, drain and eat. The spring rolls have crispy skin and beautiful fillings, sweet lotus roots and fresh meat, and spicy vegetables and peppers, giving it a unique taste. 5. Fried Shaomai

The raw material of Sanhe Shaomai is not glutinous rice, but wheat noodles. Mix the refined flour with water and knead it to form a dough with muscles and bones, press it into a small cake shape, and put the refined meat filling on it. The meat filling is about the size of a Yuanxiao, and the back is hollow and bulging. Use your fingers to pinch the bottom to form a multi-layered folding ridge. Put it in a boiling oil pan and fry it until cooked. Refreshing flavor and long aftertaste. 6. Kang Baba

Feixi Kang Baba uses a large pan. After heating it, first apply a layer of sesame oil, and then place round cakes about one centimeter thick one by one, and flip them on both sides with a spatula. Grease one side with oil and sprinkle with water to avoid burning. The kang cake should be kneaded until the bottom is crusted and the top is browned. The dough used for the dada is indica rice flour, and the fillings are mainly vermicelli, dried bean paste, qianzhang, and coriander. If made to order, meat fillings can also be added. 7. Fried daddy

Making the fried daddy skin depends entirely on the skill of the back palm. It needs to be flattened and rounded, with fingerprints of five fingers left on the surface. The uneven surface is intended to better "eat oil". The main filling is dried soy sauce and minced pepper. The dried black beans should be cut into the size of mung beans and square. Square and upright, with edges and corners. For deep-frying, use high-quality vegetable oil. Bring it to a boil and stir it with a spatula to prevent sticking. When the shell is "peeled", use a whisk to remove the oil and drain it. It will be crispy and burnt, and the bite will be fragrant. 8. Fried glutinous rice balls

Steam the fine long-grain glutinous rice in a steamer with water and set aside. Add meat filling, minced ginger, chili sauce, and a little broad bean sauce, add salt, mix, and mash repeatedly. , mix well. When making the dumplings, dip your palms in sesame oil to prevent them from sticking, roll them into a "huan head" shape, and fry them in an oil pan until cooked.

Fried glutinous rice balls are salty, sticky and spicy, and are a favorite among those who like sticky food.

Every delicious breakfast is a delicious coordinate and a beautiful memory that we will never forget. They are the favorites of Feixi people and represent the real Feixi taste.