Recently, I reviewed Breakfast China again. I have to say that the breakfast in China is really rich. One side of the soil and water support the other side, and many cities have their own special breakfasts from north to south.

I copied and wrote, and collected a lot. When I go out to travel in the future, I can eat it according to it ~

Linyi, Shandong-Tang

As one of the top ten tourist snacks in Shandong, San Tang can be drunk in many cities in Shandong now. San Tang, beef, beef bone soup, beef slices; Beef bone soup is cooked with various seasonings and flour and water, and it tastes spicy and appetizing.

Weifang, Shandong province-burning with earthen stoves

In Shandong province, baked cakes and burning are quite common, but many bosses have their own practices.

The baked sesame cake made by this kind of earthen stove is crisp outside and fragrant inside, and it is delicious with a bowl of bean curd.

Pok Oi in Jiaozuo, Henan Province-Tofu boiled with sesame seeds

It is said that this tofu boiled with sesame seeds can't be eaten without Pok Oi, and it is a very distinctive local food.

So, the picture above is just spitting and boiling. It looks like fried dough sticks, doesn't it? Actually, it's completely different from fried dough sticks.

Tulu Ma Tang is made of hot noodles and old fermented dough. The fried taste is more elastic than Q, and the weight of one root is more important than that of two fried dough sticks.

Wuhu, Anhui province-steamed rice with dregs and meat

is to fry early indica rice and grind it into powder, wrap it in fat but not greasy hind legs, put it in a steamer, pour enough soy sauce sauce and steam it. Mix long glutinous rice with round glutinous rice, add soy sauce sauce and steam until cooked into rice. Fill a bowl of rice and put it on it. Think about it and it smells good!

Nanchang —— Pot soup mixed with powder

I have always heard that Nanchang mixed with powder is very famous. Cooked rice noodles are mixed with various seasonings to eat, which is full of spicy flavor.

What attracted me most was their crock soup, which was small, rich in meat and clear in soup. It looked quite attractive!

Wenzhou, Zhejiang province-glutinous rice and glutinous rice balls

I have imitated Wenzhou glutinous rice once myself. The glutinous rice is steamed and covered with gravy, which is salty and delicious. The rice is a little chewy, but it has a waxy taste. It is delicious when eaten directly.

pickled mustard tuber, fried fried fritters, and pork floss, sausage, salted egg yolk, shredded pork, etc. are usually added to salty glutinous rice, and the taste is complex and charming.

There is also sweet glutinous rice, which contains fried dough sticks, lard, sesame seeds, and sweet-scented osmanthus. It is fragrant and not greasy, but sweet and waxy.

Ningbo, Zhejiang province-noodles with noodles

noodles with noodles are noodles with noodles, plus oily tofu.

I like their noodle making method very much. The noodle making method is that fresh thousand pieces are soaked in water, then fresh pork stuffing is wrapped, and four pieces are tied into a pot and cooked. Although I haven't eaten it, I can imagine its freshness.

Ningxia-added haggis

Eating haggis is also available here in Shandong, but it's really unheard of.

The facial lung is made by washing the sheep lung, filling it with wheat starch water, and cooking it in a pot, so that the prepared facial lung looks soft and elastic; The face lung itself is tasteless, but there are many holes. Put it in mutton offal soup and cook it together. The entrance is slippery and soft. It is said that some people drive dozens of kilometers just to eat a mouthful of noodles and lungs ~

Tianjin-crispy rice

The crispy rice made of mung bean flour is cut into small pieces and mixed with halogen seeds to cook; The taste is crispy, smooth and hot! It's cold to have a bowl, and my whole stomach feels comfortable ~

Chongqing-Noodles

Actually, I have eaten noodles with my friends several times, but almost every time, she has to say something, alas, I really want to go back to Chongqing to eat noodles. I keep my own doubts. Are the local noodles in Chongqing really more delicious?

Jiangyou, Sichuan-Fat Intestines

There is a friend in Sichuan who really loves fat intestines, and fat intestines powder must be eaten every once in a while. Then I found out that Sichuanese actually took it as breakfast. Jiangyou people say: fat sausage+vinegar soup+rice is the correct way to open breakfast.

besides braised pork intestines, there are steamed pork intestines with powder and stewed pork intestines, so how can you get pork intestines when you go to Chengdu and Jiangyou?

Urumqi, Xinjiang-milk tea

What is silky? After drinking this milk tea, you will probably understand.

Make tea with special clove-flavored black brick tea. Fresh milk boils out the milk skin. Add salt+milk+black tea+boiled water to the bowl. This bowl of milk tea and drink are two different things ~

Fuzhou, Fujian-Pot-side paste

The traditional firewood stove is burned. The batter is quickly poured along the pot, crusted, and then shoveled into the pot to cook with the soup, which is the pot-side paste. The soup is local broth+fresh pork bone soup, which tastes fresh and sweet and melts at the entrance of the pot.

Fushi, Fujian-Taro buns

Taro is steamed, pressed into mud, and mixed with cassava flour at 2: 1 to make skin; The stuffing is pork, dried bamboo shoots, fish and mushrooms, which are wrapped and cooked in a pot to make taro buns.

Shantou, Guangdong-pig blood soup

Fresh, tender and solid pig blood is cooked with slow fire to make a base soup, and then like casserole porridge, each guest can add large intestine, vermicelli, pig lung, pig liver, lean meat and seafood to cook a bowl of soup separately as required; Local special vegetables, such as motherwort, pearl cauliflower and medlar leaves, will also be added to the soup. It's so nutritious and delicious!

Shantou, Guangdong province-bitter juice

local rice is soaked for about 3 hours, ground into rice slurry with a traditional stone mill, and then poured into a pan to spread it into bitter skin, which is porous, cut into small pieces and put into brine, and then added with other side dishes according to your own taste.

In addition to the above 16 kinds, there are pot rice noodles in Yunnan. Sichuan red oil wonton soup, hand-made pork intestines powder; Shunde has a smooth and tender rice rolls, and it is porridge; Fish meal that is spicy and smoky in Hunan; Fuqing, which is sour and smelly in Fujian ...

These breakfasts are full of local characteristics and perfectly meet the tastes of the local people, so they can be passed down for many years, and people who go out and leave home can't forget them.

so, which of these breakfasts have you eaten? What do you particularly like? Is there any special breakfast in your hometown?