01. Guiyang Changwang Noodles

Guiyang people often start their morning with a bowl of red oily Changwang Noodles. Intestine is pig intestines, and wang is fresh pig blood. When you see this, you may be wondering, is it okay to eat something with such a strong taste early in the morning? But it’s perfectly normal for the locals. Changwang Noodles are loved by the locals for their chewy and chewy intestines, tender noodles, and crispy soup. But it is difficult for outsiders to accept it.

02. Gansu Lanzhou Beef Noodles

Compared with Xinjiang’s pilaf, Gansu must arrange beef noodles properly. There are Lanzhou Beef Noodle stores in many cities, but we usually eat it for lunch or dinner, and rarely have a bowl in the morning. The locals basically start their day with a bowl of beef noodles.

03. Shandong Linyi Grits

Shandong Linyi Grits is a representative snack in the local intangible cultural heritage. It is usually a stock of pig, beef and sheep bones cooked slowly, with pepper. It is made by sprinkling some shredded pork or coriander. Different ingredients can be used to make different grits soup, such as egg grits, chicken grits, etc., but it rarely spreads to provinces and cities outside Shandong.

04. Hubei Hot Dry Noodles

Hot Dry Noodles, like bean juice, are also quite controversial. People who like it love it, but those who don’t like it can’t even finish one bite. The taste of hot dry noodles is not as special as bean juice, but the reason why I can't accept it is that it is "unpalatable". I often feel like my mouth is mushy in the middle of eating. Because it is too dry, many people can't finish it in one sitting. , it can only be solved by eating it while drinking soup and water. I don’t know if the locals have any special way of eating hot dry noodles.

05. Shaanxi Oil Tea Twist

The Oil Tea Twist in Xi'an, Shaanxi is one of the most popular breakfasts among locals. The oil tea is made by frying flour, adding walnuts, peanuts, and sesame seeds. Twist twists are made by boiling them with salt and other auxiliary ingredients. I won’t go into details here. Fried food, the crispy twists are soaked in hot oil tea. The aroma of oil and noodles combined with the aroma of various auxiliary ingredients in the oil tea makes it taste salty, sweet and delicious. , soft and crispy, hot and nutritious.

06. Xinjiang mutton pilaf

In the morning, Xinjiang has a large plate of oily pilaf mixed with large pieces of lamb chops. It is delicious, delicious and filling. It is said that many people in Xinjiang used to work in the farmland, so they had to eat well in the morning and just eat a little at noon.

The main raw materials of mutton pilaf are fresh mutton, carrots, onions, safflower oil, mutton oil and rice. The method is to put the mutton and rice into the pot and simmer until cooked. The rice grains absorb the salty aroma of the mutton, and the mutton becomes soft and delicious. Great taste!