At six in the morning on the Batang grasslands, her husband and children are out grazing, while Gu Jun Zhuoma prepares ghee tea and tsampa for the family. The simple food provides the family with the energy they need to survive the cold, and this is the breakfast of a Tibetan family.

The Chinese habit of eating breakfast began more than 2,000 years ago during the Han Dynasty. Since then, in most parts of China, most people have practiced a three-meal system for breakfast, lunch, and dinner, which is good for life and good for production. Although three meals a day, almost become human **** the same dietary system, the same meal in China, but changed the rhythm of life, shaping the different feelings of life.

In modern cities, the primary need for breakfast is simple and fast. The people of Tianjin know this best. Mung bean noodles unfold a round, thin even not broken, eggs to ensure nutrition, 馃鈪箅儿, chaotic skin deep-fried and made of golden crispy. Pancake fruit, soft outside and crispy inside, fresh and fragrant, enjoy it only takes two minutes.

Chinese breakfast, flavor is crucial. After eighteen years of hard work, Qin Yun knows the secret. A bowl of fragrant small noodles down, Chongqing people really wake up. Alkali is the key to the noodles, it can make the noodles in the osteoproteins into a dense network, locking starch particles, the soup will not be cloudy, but also make the noodles in the mouth to produce a pleasant elasticity.