Northeastern Dali Porridge

Dali Porridge is a home-cooked delicacy that Northeastern people like very much. Many friends in the south have never eaten it. Dazai porridge is generally made from corn residue and kidney beans. It is more delicious after soaking first and then boiling it. In the Northeast, Dazai porridge is definitely one of the most popular breakfast dishes, but many outsiders are not used to it and basically stay away from it.

02. Beijing Douzhi

Beijing’s Douzhi should be regarded as the most famous and “notorious” local breakfast. Bean juice is the product of fermented mung beans. It has a sour taste. Those who are not used to drinking it always feel that it has a sour smell, while those who love drinking it come here for this taste, which is called "sour flavor". So is soy juice smelly or fragrant? Many old Beijingers are accustomed to having a bowl of bean juice every morning with pickles, but many outsiders only drink it once and few people will accept this taste.

03. Tianjin Gaba Cuisine

Tianjin has many traditional snacks, such as pancakes, fruit, old tofu, etc., but Gaba cuisine is unique to Tianjin and cannot be found elsewhere. . Gaba cuisine actually uses mung bean noodles as the main ingredient. It is made into a batter and spread into pancakes. It is dried and cut into thin strips. It is mixed with marinade and then topped with some ingredients. It can be simply understood as "pancakes soaked in soup", but when eaten It tastes rich and fragrant and is loved by locals.

04. Henan Hot and Spicy Soup

Hu and Hot Soup is a Henan specialty breakfast. It can be described in one sentence: "I am ugly, but I am delicious." Although the Hu spicy soup looks good, its texture and taste are particularly suitable for autumn and winter consumption. The main ingredients of Hu spicy soup are pepper and chili, plus beef bone broth, vermicelli, gluten, day lily, fungus and other auxiliary ingredients. It has a rich taste, spicy taste and rich soup, but many people are used to light food. Southerners said they couldn't accept it.

05. 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.

06. 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.

07. 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 plus the aroma of various auxiliary ingredients in the oil tea makes it taste salty, sweet and delicious. , soft and crispy, hot and nutritious.

08. Xinjiang mutton pilaf

There are few places where rice is eaten early in the morning, but Xinjiang is different. In the morning, a large plate of oily rice is served, mixed with rice. The pilaf of lamb chops is delicious, delicious and filling. Why is Xinjiang’s breakfast so hardcore? It is said that many people used to work in the farmland, so they had to eat well in the morning, and then just weigh a little at noon. The main raw materials of mutton pilaf are fresh mutton, carrots, onions, safflower oil, mutton fat 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!

09. Guiyang Changwang Noodles

The morning of Guiyang people often starts with a bowl of red and colorful 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.

10. 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.