At six o'clock in the morning in Batang grassland, her husband and children went out to graze, and Gu Junzhuoma prepared butter tea and Ciba for the whole family. Simple food provides a family with energy to satisfy hunger and keep out the cold. This is the breakfast of a Tibetan family.
China people's habit of eating breakfast began in the Han Dynasty more than two thousand years ago. Since then, in most parts of China, the system of breakfast, lunch and dinner has been implemented, which is beneficial to life and production. Although three meals a day has almost become the same dietary system for human beings, the same meal in China has changed a different pace of life and shaped different feelings of life.
In modern cities, the primary demand for breakfast is simplicity and quickness. Tianjin people know this best. The mung bean noodles are spread out in a round shape, thin and unbreakable, and the eggs are nutritious, crispy and fried with chaotic skins, golden and crisp. Pancake fruit, soft outside and crisp inside, is both fresh and fragrant, and it only takes two minutes to enjoy it.
China breakfast, taste is very important. After eighteen years of painstaking efforts, Qin Yun knew the mystery. After a bowl of fragrant noodles, Chongqing talents really wake up. Alkali is the key to dough mixing. It can form a dense network of bone glue protein in the dough, lock the starch particles, prevent the noodle soup from being turbid, and make the dough have pleasant elasticity in the mouth.
There are sites with alkaline water surface in the Yangtze River basin and major docks. Suzhou noodles taste from soup, clear but not greasy. Fine noodles are the essence of Soviet-style noodles, and they don't dehydrate or splash soup in bowls. In summer, the big meat noodles are topped with a white and tender braised meat. Grains of white grains make the noodle soup fresh and smooth.
Wuhan people call breakfast "premature". Taste preference is salty and fresh, and noodle nests and three fresh bean skins are widely respected breakfasts. Regan Noodles, made of alkaline flour, is the most representative of the city's temperament. Boiled in water, accompanied by sesame oil and cold salad, sesame sauce must be mixed thick and unremittingly, so that it can be evenly and comprehensively attached to the surface. To achieve this effect, you need to pay enough wrist strength and lasting patience.
In addition to being a boss, Qin Yun in Chongqing also accepts apprentices, and his students have exceeded 200. The most unique feature of Chongqing Xiao noodles is the variety of seasonings, such as pepper, red oil, pepper oil, soy sauce, etc. 12, and the balance of taste depends on the hand. Small noodle restaurants in Chongqing are mostly used for morning market and afternoon market, and they are used for stir-frying in the afternoon, and Qin Yun is no exception. Thermal spraying, spices on the scene, hot peppers overflowing, one fragrant, two spicy and three colors, this is many years of experience.
Out of the small noodles, Qin boss's signature is beef noodles, beef is limited to 10 kg every day, and smart marketing methods make a long queue of hunger here every day.
The "smallness" of small noodles not only represents the low price, but also reveals the casual and exquisite food attitude. Today, it has become the breakfast business card of this mountain city.
Not all breakfasts are quick wins. In Guangzhou, breakfast is the process. At 7 o'clock in the morning, in front of the restaurant in the old city, there are people waiting to open the door. The pastry chef has been busy for three hours, and the exquisite refreshments are given life by a pair of dexterous hands. Guangdong morning tea is rich and luxurious, "tea" is just an excuse, and more importantly, snacks, dishes and porridge. Every repeat customer has his favorite seat, and the prosperity of morning tea is related to the prosperity of trade in Guangzhou since modern times. Chen Yuexia, 56, became a frequent visitor here after retirement. Chen Yuexia's son, Liang Jingxuan, 29, is a lawyer. In Guangzhou, his morning was particularly tense.
Cantonese-style refreshments include dry and wet refreshments, and dry refreshments are the most exquisite. Signature shrimp dumplings, crystal rubber, wrapped with tender shrimp, the rubber is flexible, the shrimp is sweet and crisp, and the taste is delicious. Statistics show that the average consumption time of morning tea in Guangdong is above 1 hour. Guangzhou is a battleground for young people and a paradise for the elderly. In 20 13 years, the population over 60 in Guangzhou1250,000, accounting for 15% of the total population. Has entered the age of aging, which is the epitome of China. The city holds development in one hand and tradition in the other. High-speed cities provide more opportunities for young people to start businesses, and also squeeze the time for them to enjoy lunch like their parents.
After drinking morning tea, mother's main job is to prepare dinner. Braised duck with five ingredients: soy sauce, sugar, wine, vinegar and water. Fresh perch is best for steaming. Cabbage and pork bone soup, which removes oil and relieves boredom, is suitable for all seasons. A well-cooked dinner, waiting for my son who has worked hard all day.
Compared with Liang Jingxuan, other people's meals are more monotonous. At 7: 30 every morning,160,000 people began to gather, and the crowded scene was in a factory area of less than three square kilometers. It is repeated five days a week. The main production force of the factory is the post-90s generation like Yang Yuanyuan, who just graduated from school and repeated simple labor for a long time, which is a challenge for everyone.
Yang Yuanyuan, 2 1 year-old, must complete the operation every 5 seconds, repeating it 5000 times a day, which is more than 7 hours.
The central kitchen in the park also makes three meals a day in an industrialized mode. These standardized foods pay attention to food safety first, and then consider nutritional balance. 2 tons of fish, 3 tons of pork, 15 tons of vegetables and 15 tons of rice every day, meeting the consumption of 80,000 people. There are 20 restaurants, large and small, distributed all over the park, and the largest can accommodate 2000 people at the same time.