At six o'clock in the morning in Batang Grassland, my husband and children went out to graze, and Zhuo Ma, an ancient army, prepared butter tea and Ciba for the whole family. Simple food provides a family with the energy to satisfy hunger and keep out the cold. This is breakfast for a Tibetan family.

China people's habit of eating breakfast began in the Han Dynasty more than two thousand years ago. Since then, breakfast, lunch and dinner have been practiced in most areas of China, which is beneficial to life and production. Although three meals a day has almost become a universal human diet system, the same meal in China has become a different rhythm 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 flour is spread out in a round shape, thin but not broken, and the eggs are rich in nutrition, crispy and fried to a chaotic skin, golden and crisp. Pancake fruit, soft outside and crisp inside, is fresh and fragrant, and can be enjoyed in just two minutes.

Breakfast in China, the taste is very important. After eighteen years of hard work, Qin Yun knew the mystery. After a bowl of delicious noodles, Chongqing people really wake up. Alkali is the key to dough mixing. It can form a dense network of bone glue protein in dough, lock starch particles, prevent noodle soup from turbidity, and make dough have pleasant elasticity in the mouth.