In a day, breakfast food is relatively important, so a good breakfast makes for a good day.

In Feixi County, Hefei, there are some very delicious breakfasts that need to be highly recommended.

Today I would like to share with you Feixi’s special gourmet breakfast.

1. Sanhe Rice Dumplings Sanhe Rice Dumplings are a traditional snack in Feixi County.

To make zongzi, first grind the indica rice into flour, fry it in a large iron pot, and then stir it with an appropriate amount of water.

After the hardness is moderate, place it on the chopping board and knead until the noodles are cooked, then twist them into millet dough.

The filling is made of Chaohu white rice shrimp, fine tofu, ginger, chili, seasonings, etc.

Now that the dumpling wrappers and fillings are ready, you can make the rice dumplings.

Once the wrapped rice dumplings are put into the frying pan and fried, the finished product will be golden in color, with crispy skin and fragrant fillings, leaving a fragrant flavor on your lips and teeth.

Now, Sanhe Zongzi has become one of the most representative delicacies in Sanhe Ancient Town and even Feixi.

2. Sanhe Ma Yuan is made of glutinous rice flour as the main ingredient, and white sugar and white sesame as auxiliary ingredients.

When making, knead the wet dough into a rod-shaped cylinder, pull down the same size dough with your hands, pinch it firmly with your hands, and press it into a round cake, add sugar filling, then knead it into a round shape, and roll a layer of white sesame seeds on the surface.

Slowly fry in oil pan.

It is better to put the sesame seeds in the pot with cold oil, which can ensure their fineness and prevent them from burning.

Sanhe Ma Yuan is the most famous breakfast restaurant in Yangji, Sanhe Town.

First-grade sesame balls are fragrant, sweet and sticky, and are 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 is wonton skin, as thin as cicada wings and as beautiful as bright paper; it is made of minced meat, water and fine salt, and is slightly larger than Yuanxiao.

The "soup" in the package 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 to drink the soup.

The soup is fresh, the meat is fragrant, and the skin is smooth. It can be described as "three days of rap flavor".

4. The skin of fried spring rolls is made from wheat flour and water, stirred into a thick batter, and then "welded" into a round thin skin in a pot.

Spring rolls generally have two kinds of fillings, one is chopped fresh lotus root, mixed with diced pork and shredded chili pepper; the other is chopped coriander, added with dried diced and chili flakes.

An appropriate amount of refined salt should be added.

Roll the spring stuffing on the skin, flatten it into a rectangle, fry it in a pan until the surface is brown, take it out, drain the oil and serve.

The spring rolls are crispy and delicious, the lotus roots are sweet and the meat is fresh, and the dishes are spicy and fragrant, giving them a unique flavor.

5. The raw material of fried Siomai Sanhe steamed dumplings is wheat flour instead of glutinous rice.

Add water to the refined flour, mix and knead it into a dough with muscles and bones, press it into a small shape, put on the thin meat filling, the meat filling is about the size of a Yuanxiao, with a hollow bulge on the back, and then use your fingers to knead it into a multi-layered folded ridge.

Put in oil pan and fry.

Delicious and long, with a long aftertaste.

6. Kang Daddy Fei Xikang Daddy uses a big pan.

After heating, apply a layer of sesame oil, and then place the round cakes one centimeter thick.

Use a spatula to turn it over on both sides and splash water with oil on one side to avoid burns.

The kang cake should be crusted on the bottom of the kang until the top of the kang is browned.

The noodles used for the dada are indica rice flour, and the fillings are mainly vermicelli, dry rice, thousands of pieces, and coriander.

Meat fillings can also be placed inside customized ones.

7. The fried daddy skin is completely made from the back palm.

It should be flat and round, with five finger prints on the surface.

The uneven surface is intended to better "eat oil". The main filling is dry sauce and pepper powder. The dry black should be cut into the size of mung beans, square and angular.

Use the best vegetable oil for cooking, boil it, put it in, and stir it with a spatula to prevent it from sticking to the pan.

When you "shuck" them, take them out and drain them.

Crispy and charred, it tastes delicious.

8. Deep-fried glutinous rice balls. Add water to first-grade long-grain glutinous rice, put it into a steamer and steam until cooked. Add meat filling, minced ginger, chili sauce, bean paste, salt, mix well, pound repeatedly and mix well.