There are so many kinds of breakfasts in China that we can discuss them for three days and three nights if we take out one alone.

Porridge, noodles, noodles and cakes are all hot topics in breakfast, and the "soup-drinking culture" in China breakfast is the real essence. As the saying goes, "A bowl of soup in the morning is not suitable for a fairy". There are too many famous soups in China's breakfast. These popular soups are basically "broth". Whether it is pig blood soup, beef soup or Hu spicy soup, a bowl of delicious soup will satisfy your appetite and make you feel comfortable and energetic.

Share 6 places that like to drink "broth" for breakfast, all of which are well-known. See if there is that bowl of soup from your hometown!

Shantou people in Guangdong choose to start a new day with a bowl of pig blood soup

Fresh pig blood is bright red and bright, solidified in a basin, and the boss who sells pig blood soup cuts it into small pieces, pours it into a pot, and simmers it slowly with slow fire. The original tender and fragile pig blood gradually becomes solid under the heat of the fire.

Boiled pig blood is quietly waiting for diners to come to the door. After diners enter the store and select matched meat and unique vegetables, five or six Q-bombs of pig blood are used as the base, and large intestine, vermicelli, pig lung, pig liver, lean pork and even seafood, which are willing to play supporting roles for pig blood, appear, and unique vegetables are also unveiled. It is Shantou people's respect for pig blood soup to use Lycium barbarum leaves, pearl cauliflower and motherwort as vegetables.

A spoonful of fragrant soup is sent into the stomach, which is the first to awaken the sleeping appetite. Then a piece of pig blood is put on it, which is tender and slippery, slippery and crisp. When dipped in Chaoshan Chili sauce and rain dew, the fairy dipped in water, countless food adjectives flashed in my mind, and when I reached my mouth, it turned into the most straightforward word delicious, fragrant meat and fragrant vegetables, and the taste was just right. A bowl of authentic pig blood soup became the breakfast taste that Shantou people could not give up.

Half the breakfast time of Henan people is devoted to Hu spicy soup

Authentic Henan Hu spicy soup is the foundation of beef soup. If Hu spicy soup is to be delivered to diners on time in the early morning, it must be prepared one day in advance, because the gluten in the soup must be made by hand, so that it can be fully absorbed, and more than a dozen spices must be prepared to support the taste of Hu spicy soup, plus beef, kelp, vermicelli, peanuts and day lily. Secondly, the soup stock and noodle juice must reach a perfect ratio, in order to really get a "middle" word from Henan people.

a bowl of thick and bright Hu spicy soup is not very pleasing to the eye, but after it is delivered to your mouth, you can instantly understand why people in Henan like it. The smell of meat bears the brunt of wandering in the mouth, and the spicy taste slowly spreads all over the body. The cool and spicy feeling begins to control the spoon in the hand, and a spoonful of Hu spicy soup is sent to the mouth, and it is accompanied by a steamed bun. Needless to say, it is more exciting.

It is recognized in Shanxi that a bowl of delicious meatball soup is used for breakfast.

The attraction of meatball soup comes from good raw materials. The meat of fried meatballs is the tenderloin on the back of cattle, eight points of lean meat and two points of white fat, so that the fried meatballs can have both gluten and grease aroma. Beef perfectly blended with starch is fried into round "golden little fatty" in the pot, and then put into a pot of beef broth full of essence. The meatballs only need to be immersed in the soup to absorb the soup.

In the morning, a bowl of meatball soup with chopped green onion and coriander is served with a fried dough stick. The meatballs taste soft and tough, and the fresh flavor of beef is hidden in each meatball, while the delicious beef broth absorbs the oily flavor of meatballs, and the taste is sublimated again.

You can find a perfect balance between crispness and softness when you soak the fried dough sticks in the soup. When the soup bowl is empty, you will realize the fun of drinking this bowl of soup for 2 years, and you may become a hardcore fan.

Yanbian, Jilin is used to drinking a bowl of miso soup and a portion of rice in the morning.

There are many kinds of miso soup, but a bowl of miso soup with pork and frozen cabbage is very popular. Frozen cabbage is put into a big soup pot at 3 or 4 in the morning, followed by pork belly and pork forecourt. Large pieces of meat are put into the pot, and then the rich soy sauce made by drying and fermenting Yanbian soybeans is put in, and the delicious transformation is left to time.

stew the pork and take it out. After the diners who arrived in a hurry order in the morning, scoop out a spoonful of miso soup from the soup pot, and the frozen cabbage is also scattered in the soup. Slice the pork belly, then put it in a bowl and sprinkle with chopped green onion. You're done. How to eat miso soup depends on the preferences of the guests, whether it's a mouthful of soup or a mouthful of rice, or you can choose to soak rice in soup directly.

The entrance of the soup is rich in soy sauce, and the meat is soft and rotten and delicious. The sweetness of frozen cabbage is very bright in the whole soup, which also improves the score for the final delicious presentation. This bowl of soy sauce soup with rice is the breakfast feature of Korean people.

In Huainan, Anhui, beef soup is the favorite of Huainan people in the morning

Never think that beef soup is just a bowl of fresh soup with a few slices of beef. Huainan beef soup is really a bowl full of ingredients. Vermicelli, bean cakes and thousands of pieces are more than half of the bowl. Sprinkle with a layer of chopped beef and chopsticks from the bottom of the bowl. The rich ingredients are enough to feed your stomach. However, the delicious beef soup still lies in the fresh soup made from the old soup base, beef bones and butter, plus the finishing touch of Chili oil, which makes this bowl of soup delicious and spicy.

Fresh beef and all kinds of beef offal are cooked in broth before slicing. The vermicelli, bean skin and thousands of pieces are cooked in the soup and filled with the soup. The soup is poured quickly and the meat is put. Diners are served with a big cake just to eat. Grab a chopstick, a thousand pieces of vermicelli, two bites of beef, and then tear the pie into pieces and soak it in the soup. The red oil soup quickly gets into the gap in the cake, and the aroma of wheat and beef hits it off. Finally, drink a spicy beef soup to finish. The satisfaction of Huainan people in the morning comes from this bowl of beef soup.

In Yinchuan, Ningxia, the mutton soup is full

In Yinchuan, a bowl of authentic mutton chop suey soup is irreplaceable, and this lung is also the most time-consuming and physical-intensive. The sheep lung should be washed repeatedly with water for six times, then poured with flour water made of wheat starch and finally cooked in the pot. A high-quality noodle lung must be yellow in white and moderate in hardness. Cut the noodles and lungs and all kinds of mutton offal, then put them into the mutton soup and stew them into a pot.