Ten traditional breakfasts in China \x0d\\x0d\ 1 and Regan Noodles \x0d\\x0d\ Regan Noodles are one of the traditional snacks in Wuhan. Regan Noodles is different from cold noodles and noodle soup. Noodles are cooked in advance, mixed with oil and dried, and then scalded in boiling water when eating. In the early 1930s, there was a food vendor named Li Bao in Changdi Street, Hankou, who lived by selling bean jelly and noodle soup around Guandi Temple. One day, the weather was extremely hot, and many leftover noodles were not sold out. He was afraid that the noodles would turn sour and deteriorate, so he cooked and drained the leftover noodles and dried them on the chopping board. Accidentally, I knocked over the oil pot on the case and spilled sesame oil on the noodles. When Li Bao saw this, he had no choice but to mix the noodles with oil and air them again. The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, scooped them up and drained them into a bowl, and then added seasonings for selling bean jelly to make them steaming and fragrant. People rushed to buy and ate with relish. When someone asked him what noodles he was selling, he blurted out that it was "Regan Noodles". Since then, he has monopolized this kind of noodles, not only people compete to taste it, but also many people learn from him. \ x0d \ x0d \ A few years later, a man named Cai opened a noodle restaurant in Regan Noodles at the intersection of Man Chun, Zhongshan Avenue, which was called "Cai Lin Ji" and became a famous store in Regan Noodles. Later, it was moved to Zhongshan Avenue opposite Hankou Water Tower and renamed Wuhan Regan Noodles. \x0d\\x0d\2. Beef Lamian Noodles \x0d\\x0d\ It is famous that Lamian Noodles, a beef with clear soup in Lanzhou, is a local snack in Lanzhou. Just like the ancient Silk Road stretching across Wan Li, Lamian Noodles, a Lanzhou beef, has a long history. The legend of Lamian Noodles, a Lanzhou beef, originated in the Tang Dynasty, but it has been impossible to verify because of its long history. Lamian Noodles, the real Lanzhou clear soup beef, evolved from the old noodle soup of Qing Dynasty car beef in Huaiqing Prefecture, Henan Province (now Bo 'ai County, Henan Province). When the beef is cooked, it is cooled and has become a jelly, that is, the old soup, which is the most delicious in the car beef. This soup is the top grade of beef noodles. Beef noodles in Lanzhou began in the Jiaqing period of the Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua in Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng, Ma Baozai and others took it as "one clear (soup), two white (carrot), three green (coriander and garlic seedlings) and four red (chili pepper) wuhuang (noodle Huang Liang). In the following 200 years, 1999 was recognized as one of the three Chinese fast food pilot varieties, known as "the first noodle in China" and became a wonderful flower in the catering industry. In the meantime, it embodies the wisdom and hard work of Chen Ma and countless chefs who specialize in clear soup and beef noodles. Today, beef noodles with clear soup are not only found everywhere in Lanzhou because of their delicious taste and economical benefits, but also have Lanzhou beef noodle restaurants in various provinces and even many countries and regions in the world. Lanzhou is worthy of being the hometown of beef noodles in the world. \x0d\\x0d\ is very hot, and with seasoning, the finished noodles are stiff, yellow and oily, fragrant and delicious, and attractive to appetite. \x0d\\x0d\3. Xi 'an chili soup \ x0d \ x0d \ If you are a native of Xi 'an, nine times out of ten you had chili soup for breakfast this morning. I can't remember when I first ate it. Hu spicy soup, one of the most classic snacks of Shaanxi people, can be said to condense the essence of Shaanxi snacks. Almost in Xi 'an, as long as people live, there will be sticky soup. Walking through the back streets and alleys in the morning, you can smell the smell of broth from the cauldrons everywhere, and hear the master selling sticky soup shouting in the distinctive Shangshan dialect: sticky soup, hot steamed buns, etc., and look at the lines of soup pulled up by wooden spoons. This is the customs of Shaanxi people and the life of Xi 'an people. Boiling spicy soup is the unique skill of Hui people in Xi 'an. It seems that it has not been spread. Almost all the shops selling spicy soup will have halal brands, and often some Hui people's paomo restaurants will make guest appearances to sell spicy soup in the morning. Because the essence of chili soup is soup, you must use good broth, and the pure mutton or beef soup in Paomo Restaurant can just satisfy the picky tastes of gluttons. The dishes in the chili soup are very miscellaneous, and almost every one selling chili soup is different. Maybe 100 chili soup will have 100 kinds of dishes. This makes many people who drink Chili soup ignore the dishes in Chili soup, but I think the selection and quality of the dishes in Chili soup definitely directly affect the quality of Chili soup. After drinking the sticky soup, the dishes really lose their own flavor, and all the flavors are integrated into the thick soup and beef balls. But the taste of the dishes often gives diners a pleasant feeling. I think cabbage, potatoes and beans are essential in a good chili soup. Another protagonist of Hu spicy soup is steamed buns, but now in Xi 'an, except for some old brands in some workshops, most shops use baked wheat cakes or steamed buns, which sometimes makes people feel a little sorry for some good Hu spicy soup that is dragged down by steamed buns. Authentic paste hot soup should be made of half-baked pie, cut when eating, and sold by the angle. This kind of steamed bread won't be puffy and swollen after soaking for a while, and there is no smell of steamed bread; It will not eat soup like a dead noodle bun, which makes people still feel that soup is soup and steamed buns are steamed buns. A good steamed bun should be eaten when it is broken and thrown into a bowl. It feels like a dish, and it is already a part of the soup and an inseparable part. Speaking of chili soup, I have to mention that it used to be in Damaishi Street. Perhaps this is the first shop in Xi 'an that specializes in chili soup all day. I remember when I was a child, when I came here to eat silly hot soup at noon, it was always crowded with people. What you see on the tables and benches on both sides of the small shop are the expressions enjoyed by diners. Hu spicy soup has become a part of the lives of most people in Xi 'an. I remember the spicy soup in Xi 'an all the time, and now I'm back in this land, so I don't have to think about this complicated problem. My breakfast must be spicy soup at least three times a week. \x0d\\x0d\4. Fried dough sticks and bean juice in Beijing \ x0d \ x0d \ bean juice: Bean juice is a unique folk snack in Beijing, which has been circulated for thousands of years. It is made of mung bean, which is dull in color and sweet and sour in taste. It is often difficult to swallow for the first time, but once you taste it a few times, its pure and honest fragrance will make you want to stop. No wonder many old Beijing people who are far away from home are obsessed with it. When people drink bean juice, they are often served with fried food such as inby, fried dough sticks, crispy, pork chop or spicy pickles. Located at the southeast corner of Ciqikou intersection outside Chongwenmen, Jinxin Bean Juice Shop tastes the best. \ x0d \ x0d \ 5. Shanghai glutinous rice balls \ x0d \ x0d \ In the eyes of old Shanghainese, the so-called salads and pizzas are not good breakfasts. In their minds, breakfast is a kind of rice balls that have been cooked for decades. The first time I ate this kind of breakfast, I felt very strange. First, I rolled a ball of glutinous rice into a thin piece of bread, put some mustard tuber on it, put a fried dough stick on it, and rolled it into a dumpling. This is the traditional breakfast of old Shanghainese. You can see these traditional breakfasts in some stalls in Ningbo and Shanghai. \ x0d \ x0d \ 6. Tangyuan in Ningbo \ x0d \ x0d \ Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China, with a very long history. According to legend, glutinous rice balls originated in the Song Dynasty. At that time, a novel food was popular all over the country, that is, all kinds of fruit baits were used as stuffing, and glutinous rice flour was rubbed into balls outside. After cooking, it tasted sweet and delicious and interesting. Because this kind of glutinous rice balls boiled in a pot floats and sinks, it was originally called "Floating Yuanzi", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering in the morning and having dumplings. Ningbo Tangtuan began in the Song and Yuan Dynasties and has a history of more than 700 years. It's a bit like Bao jiaozi. First, add water to glutinous rice flour and make it into dough (the same as when making jiaozi), and let it "wake up" for several hours. Then mix all the ingredients for stuffing and put them in a big bowl for use (you don't have to cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao. The process of making dumplings is also like jiaozi's, but without a rolling pin. Wet glutinous rice flour is very sticky, so we have to pull a small group of wet noodles by hand and squeeze them into a round shape. Use chopsticks (or thin bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, and then turn around with both hands to make dumplings. The surface of the well-made dumplings is smooth and shiny, and some of them still have a tip, like a peach. The skin of the dumpling contains enough water, which is sticky and difficult to preserve. It is better to cook it now and eat it now. \x0d\\x0d\7. Pancakes in Shandong \ x0d \ x0d \ Pancakes rolled with green onions are well-known typical Shandong local foods. The pancake here actually refers to pancakes, not real pancakes. The difference between pie and pancake is not only in practice, but also in its materials. The former is made of flour and the latter is made of coarse grains. At the time when the pancake roll of green onions became famous, white flour was still a rare thing, and coarse grains were fried as the staple food. \ x0d \ x0d \ Shandong people call it "pancake stall". Tools are also unique and almost necessary for every family. First of all, it is a hammer, which is actually a round iron plate made of cast iron. The top is flat and smooth, and there are three corners under it to support it. You can also leave a space between the hammer and the ground to add wood for the fire. Then there is a rake, a wooden board with a handle vertically pressed on it, which can be dragged by hand, that is, a "stall". When the tobacco is hot, you can put a spoonful of pancake paste on the tobacco with a spoon and spread it around the tobacco with a rake. As the tobacco is hot,&; Pancake paste is quickly solidified wherever it goes, which is called pancake. Those that are not solidified are carried forward by the rake, and this process is repeated until the whole tobacco is spread out. The length of the rake is just equal to the radius of the tobacco, so the rake goes around the field once and the pancakes are served. In order to improve the quality of pancakes, before the pancake paste on the upper layer is completely solidified and fried, scrape it with a wooden board (called a scraper) to make it flat and uniform in thickness. Because pancakes are thin and easy to cook, they should be cooked very quickly, otherwise they will be burnt. When it is mature, it can be uncovered. \x0d\\x0d\8. Rice noodles in Changsha \x0d\\x0d\ The favorite breakfast of Changsha people is rice noodles. There are many rice noodle shops in Changsha! Go all over the streets, as long as there are people, there will be rice noodle shops. Famous brands include Guilin rice noodle shop, Changde beef rice noodle shop, and rice noodles by Gan Changshun and Yang Yuxing. Unknown, that would be countless. Every rice noodle shop has its own characteristics and flavor, giving people a very different feeling. When it was served, I saw white and translucent rice noodles intertwined with special sauce, yellow beans, green onions, crimson Chili powder, brown beef slices and reddish crispy peanuts, which made people want to drool. I can't wait to stir the rice noodles, and I will start eating them regardless of the heat or cold. Do you know how the marinated vegetable powder is made? The cook put the rice noodles in a colander first, then put them into the strong boy bone soup and cook for about 3 minutes. Then put it in a big bowl, add special marinade, yellow beans, green onions, deep red Chili powder, brown beef slices and reddish crispy peanuts. A bowl of steaming pot-stewed meal is ready. \x0d\\x0d\9, Chongqing Hot and Sour Powder \ x0d \ x0d \ Hot and Sour Powder was circulated among the people in Sichuan long ago. It was made of local hand-made sweet potato powder, which was named after its outstanding sour and spicy taste. Later, it officially took to the streets after continuous evolution and modulation, and became a special snack in the streets. Authentic myna Chongqing Hot and Sour Powder is based on myna's original hot and sour powder. After careful improvement, the main raw material is still Sichuan folk handmade sweet potato powder supplemented by more than 20 kinds of superior seasonings such as pepper and vinegar. Without adding any essence or pigment, the taste of the hot and sour powder is vividly interpreted, which makes people linger. \x0d\\x0d\ 10, Hanzhong's hot noodle shop \ x0d \ x0d \ Hanzhong's noodle shop doesn't have gorgeous frontispiece and eye-catching signs, and many famous noodle shops don't even have signs. There are only a small storefront and a symbolic stack of steamers. According to my observation, the higher the steamer on the stove, the better the business of this store. This nameless shop, the steamer is getting taller and taller, and the business is extremely good! Seasoning is also learned, the main ingredient is freshly fried Chili oil, in addition to a small amount of vinegar, some salt, a small amount of cabbage, and side dishes (usually bean sprouts and shredded potatoes, which are optional). Hanzhong people all have a "dough complex". Those who are on business, studying and working outside return to their hometown. As soon as they get off the bus, they eagerly look at the noodle stand and rush up, leaving their luggage behind and eating a bowl or two first. With the enjoyment of your breath, all the troubles of going out and the deep homesickness will disappear. \x0d\\x0d\ Hanzhong dough can be divided into two schools, the unrestrained and the graceful. The positioning of the uninhibited school is hot dough, which is characterized by wide cuts, large peppers, complete pepper seeds, complete seasonings and plenty of seasoning water. It tastes hearty and slightly sweaty, a bit like Bajie eating ginseng fruit. Its representatives are Zhang Mingfu in the night market, Zhoujia in Zongyingba Lane, Youyicun in Xinghan Road Education College, Jiang Jia in the old stadium and Jiang Jiahongwa at Qianjin East Road. Graceful and restrained dough should be cooled, the roots are as thin as silk and crystal clear, and the peppers and seasonings are carefully made, with the characteristics of white, thin, light, tender, fine, soft, tough and fragrant, which is refreshing, fragrant and fragrant. Its representatives are Laojiu Panpanpi of Dongmen Bridge, Huangjia of Zhonglou, Wangjia of Chenggu Flavor in Qianjin Road Snack Street and Dengjia of Zhongshan Street. No matter what genre, the color of the side dishes mixed with dough must be exquisite, such as bean sprouts, spinach, red baskets, cucumbers, etc., which should be red and green, yellow and white, with bright colors and pleasing to the eye. \x0d\ x0d \ Breakfast for Guilin people \ x0d \ People in Guilin eat rice noodles just like people in the north eat pasta, and only pay attention to the taste, regardless of the size and decoration of the store. The older the store, the better the business. On the streets of Guilin, ladies dressed in fashionable clothes and men in smart suits can be seen from time to time. Without waiting for a seat, they stand and eat with a steaming bowl of rice noodles, enjoying the rice noodles wholeheartedly, without feeling embarrassed at all. It is said that the reason why McDonald's, the American fast food big sister, gave up the Guilin market a few years ago is that Guilin rice noodles, a Chinese fast food, has occupied more than half of the Guilin fast food market, and the price is cheap. People in New Beijingers don't have breakfast drops from 1.50 yuan to 2 yuan per bowl. Why? That's because the economy of the great capital is developing by leaps and bounds. A large number of new white-collar workers have been created. And the breakfast of white-collar workers is not saved. The reason is that I am busy with work and have no time to eat. \x0d\ Well, let's talk about what old Beijingers eat —————————————————————————— and the bean juice they must drink. \x0d\ must eat inby. Men, women and children love it, and the crispy and oily taste really makes people eat enough. \x0d\\x0d\ Fried liver in Beijing \x0d\\x0d\ The general breakfast in Northeast China is rice congee pickles, but this pickle is Korean pickles. Well, there's also the northeast miso, and it's wonderful to dig a spoonful and pour it on the porridge noodles. It's just a mixture of tastes. I don't know all about it. \x0d\\x0d\ steamed buns \x0d\ steamed dumplings \x0d\\x0d\ Tianjin people's breakfast \ x0d \ I'm afraid the most Tianjin-style street snack is pancake fruit, which is very popular all over the country now. Use pancakes to spread egg rolls with coriander, sweet noodle sauce or spicy noodle sauce. Because the fried dough sticks are called "fruit" in the north, they are called pancake fruit \ x0d \ x0d \ Xi 'an breakfast! Meatball hot soup! \ x0d \ x0d \ Xi' an people also like to eat tofu brain and fried dough sticks in the morning! \x0d\\x0d\ baozi stuffed bun \x0d\\x0d\ glutinous rice noodle \ \ x0d \ vermicelli \x0d\\x0d\ salty water corner \x0d\\x0d\ dry steaming and selling \ x0d \ \ x0d. Mutton soup, pie \ x0d \ x0d \ sticky cake \ x0d \ x0d \ potato rape Baba ~ ~~ \x0d\\x0d\ \ I pour it! Eggs can be cooked and eaten! Yunnan 18 strange ~ ~ eggs are strung together to sell ~~ \x0d\\x0d\ \ The classic breakfast in Xuzhou-spicy soup and fried dough sticks \x0d\ spicy soup is a unique snack in Xuzhou, and there is absolutely no \x0d\ pheasant soup in other places. It was invented by Peng Zu, the first famous professional chef in China, and has a history of more than 4,000 years. \x0d\ The soup contains shredded eel, shredded chicken, gluten, etc. \x0d\ It looks dark and tastes like pepper to stimulate appetite \x0d\ Adding some sesame oil to the soup is more delicious \ x0d \ x0d \ Lanzhou beef Lamian Noodles depends on the clear soup. That is, beef soup is clear and fragrant; Radish slices are white and pure; Chili oil floats bright red; Coriander and garlic seedlings are fresh and green; Noodles are smooth and yellow. People in Lanzhou like to be jealous, so they bring a bowl of noodles and start with a pot of big-bellied vinegar. Add a balsamic vinegar, as if only in this way can we eat the sour and spicy fragrance of beef noodles. \x0d\ x0d \ Jingdezhen's famous food \ x0d \ This rice is about as thick as chopsticks used at home. . . \x0d\ soak it in boiling water. . Add sesame oil, pepper and soy sauce. Xuecai . Zhacai . . \x0d\ eat it cold. . . \x0d\ This thing is only owned by Jingdezhen. . . \x0d\ Other places can't eat authentic food. . \x0d\ Even the small cities around Jingdezhen are hard to eat authentic food. . . \x0d\\x0d\ chicken cake cone in Zhejiang. It's delicious \x0d\ Flour is mixed with water to form a paste, and then it is skillfully pasted on a hot pan to form a thin and wide round sheet. After enough sheets are pasted, the cooked fat slices, pork liver slices, egg slices, bean noodles, day lily (day lily) and other materials are mixed evenly and wrapped in each sheet, and the two ends are folded to form tubular objects, which are neatly arranged in a bamboo woven rice sieve. When eating, put the dumpling tube in the frying pan, and both sides are burnt into golden color, even if it is successful. \x0d\ x0d \ Jiangxi \ x0d \ x0d \ baomi Guo \ x0d \ its method is very simple: soak the rice in cold water for one day and one night, then grind it into rice paddles, evenly drench the paddles in a round soup-skin dustpan woven with bamboo sticks, and when the paddles are thin enough to cover the dustpan, put them in a pot and steam them over high heat. \x0d\ The seasoning of baomi fruit can change with the seasons. Spring is dominated by green vegetables; Melons are the main crops in summer and autumn. Cabbage and carrot are the main crops in winter. Spices can be used: leeks, green onions, garlic, etc. If you add fried lean meat stuffing, it will taste better. \x0d\\x0d\ Hand-grabbed noodles \x0d\ Ingredients are tofu sliced and fried; The condiments are mixed vinegar sauce (mashed ginger and onion, vinegar and tomato sauce), sweet sauce (bean sauce with brown sugar while cooking and stirring), garlic sauce, peanut butter, sand tea sauce and mustard sauce. When eating, put the fried dried tofu on the surface, shake it evenly with various sauces, and then roll it into a tube, which tastes sweet and sour. \x0d\ x0d \ Chongqing people's breakfast \ x0d \ Chongqing people's standard breakfast is nothing but noodles. Oh, it's called small noodles. It is also "the sparrow is small and has all the organs"! There is a proverb in Chongqing that "it's uncomfortable not to eat noodles". Why is it uncomfortable not to eat? Because "the taste is really gone." What smell is the smell of pepper. Outsiders can smell the fragrance and know the small noodles. In fact, the noodles used for small noodles are very common, mainly for seasoning. There are more than twenty kinds of ingredients such as fried peanuts, soybeans, sesame paste, pickled mustard tuber, pepper powder, Jiang Shui, garlic water, coriander, spiced powder and sesame oil. Isn't it spectacular? Of course, after eating, fine beads of sweat will seep from your forehead. Don't be scared to sweat now. \x0d\\x0d\ Fuzhou's traditional breakfast \x0d\ 1, fish balls eat the sea by the sea, but fish balls are indispensable for Fuzhou people on holidays \x0d\ x0d \ 2. Flat meat, which Minnan people call flat food \ x0d \ x0d \ 3. And it's spicy paste that smells. This is a kind of vegetarian marinade (stir-fried fennel with clear oil, minced onion and ginger, added with salt, soy sauce, gorgon starch and water to make marinade), added with pancakes (sliced by soybean milk, cut into pieces), soaked in marinade, put into a bowl, and then added with sesame sauce, fermented milk and coriander (spicy paste for spicy people) to eat. Tianjin Guoba cuisine, which originated from Shandong province, has evolved into a pancake fruit and a Guoba cuisine, all of which are popular in Tianjin. However, we must never associate the crispy rice dish with the word "dish" for cooking or vegetables. Pot dishes are not vegetables, but soups. \x0d\\x0d\ The breakfast in Wuhan is here, so please come early (dialect, meaning to eat breakfast). \x0d\ Of course, the first one to appear is the famous "Regan Noodles La" \x0d\\x0d\ which is not unique to Wuhan. It is called wonton in the north and "dumplings" in Wuhan. There are many fist-sized balls made of seasoning that I can't remember), Mianwo (a fried snack with crispy outside and soft inside), Mianwo (the same as Mianwo, but the material is not just flour, but there are many red hearts-sweet potatoes), Huanxituo (about the size of glutinous rice chicken, but sweet and crispy outside) But I like eating it very much, so I don't care), glutinous rice wrapped in fried dough sticks (stained with sweet sugar powder, I always think eating fried dough sticks in this way is the best way to eat, and the crispness of fried dough sticks and the waxy nature of glutinous rice are perfectly combined, which is much better than the feeling of soaking soybean milk with fried dough sticks in those years in Beijing), scallion cakes, steamed dumplings, soup dumplings and fried dumplings (fried dumplings are the best in Wufangzhai, I personally think). However, the old Tongcheng is also good, and I just bought it on my way to school, although Wufangzhai is not far away), bean skin (I always think that what I miss most about Wuhan snacks is bean skin and steamed dumplings. Bean skin is a skin made of eggs and flour as the bottom? More authentic. It's funny, this guy doesn't speak until he has made a clear investigation. If the bean skin in Wuhan Laotongcheng is not authentic, I really don't know where I can find the authentic bean skin-using materials similar to the glutinous rice chicken just mentioned as stuffing, spreading it in a flat-bottomed cauldron, which is usually about one meter in diameter and cooked slowly. That smell is really delicious. If I sit in the shop and eat it honestly, you will find the bean skin after eating. Because I have licked it clean), of course, there is Shao Shao (this is my favorite snack in Wuhan. The thin skin is crystal clear, revealing the pearl-like glutinous rice inside. I always feel that the skin of Shao Shao Shao is like the skin of an ancient beauty, delicate and white, blown to pieces, and then it doesn't make a profit. Because if you push too hard, the delicious glutinous rice stuffing will leak out. This stuffing is similar to that of bean skin, but it seems to have more oil, but it won't get bored at all, because I have stuffed it all into my stomach before I get bored, although it is very hot.