Guangdong raw porridge The famous representatives of Guangdong porridge are Guangdong raw porridge and Chaoshan casserole porridge. Among Cantonese-style raw porridge, home-cooked porridge is preserved egg lean meat porridge, fish porridge, beef porridge, pork porridge and slippery chicken porridge, which are all good porridge that ordinary citizens can cook at home. The legendary representatives of miscellaneous parties-boat porridge, champion porridge and first porridge-are masterpieces of exquisite kung fu on the porridge stand. Raw rolled porridge pays attention to the smoothness, softness and fragrance of porridge, and must be rolled on site to ensure the flavor and spicy taste.
In many cities in Guangdong, a busy day begins with a bowl of warm raw porridge. If you walk in the old city of Guangzhou, for example, around Lizhiwan in Xiguan or near Tongfu Road in Haizhu, in the porridge noodle restaurant in the morning, you will see the fire blazing, white smoke curling, the small pot cooking raw porridge in the open kitchen, and the stove with diarrhea pulling in and out busily. Bowls of steaming raw porridge are one of the first choices for breakfast in Guangzhou, and a plate of fried dough sticks is a "wake-up" breakfast. Those who eat more will order a dish of diarrhea to neutralize the salty taste of rice rolls with the sweetness of porridge.
Where to eat: Wu (Jinlong branch)
No.871Jinlong East Road, Liwan District, Guangzhou
Wu is a must-see place to eat Cantonese porridge. It is famous for its "raw roll" porridge, which is well-made and delicious. The bottom of the porridge is cooked with raw materials such as yaozhu, yuba and pig bones, and it tastes delicious. Wu's first porridge has a history of more than 40 years. The porridge products here have always been loved by neighbors. People queue up to buy porridge every morning and afternoon. Don't miss Dechang Lou's signature snack, salty pancakes, which are golden and crisp, with the flavor of south milk and sesame seeds. Remember chicken porridge is another choice. Chicken porridge is a signature porridge, which is strong and fragrant. There are many chain stores downtown.
In the early years, Chongqing Noodles Spicy Noodles were "exclusively for" the working class, but it was not cost-effective to have a small bowl of fine Dandan Noodles. For Jianghu children, a bowl of spicy noodles is full and delicious, and it becomes a feeling and a taste over time. Although its condiments and soup base have developed for a long time, they have jumped out of the definition of "poor people's breakfast", but in essence, Chongqing noodles are still the bottom of a bowl of rattan vegetables, seasoned with hot sauce, and a bowl of plain noodles cooked on alkaline water. The only meat flavor is the spoonful of lard at the bottom of the soup.
There are a thousand hamlets in the eyes of a thousand people; Ten thousand Chongqing people have ten thousand bowls of noodles in their eyes. Because it is too difficult to define the surface, even it has no norms that every household must abide by. What kind of food to put depends on the season, the degree of spicy, dry mixed or wide soup, and it depends entirely on personal preference. It only exists in Chongqing, as chic, uninhibited and casual as this fiery city.
Where to eat: Pangmei noodles restaurant
Next to Hilton Hotel, Zhongshan Third Road 139, Yuzhong District, Chongqing
Although it has become a chain store, the fat girl's various Chongqing-style noodles can still be widely recognized by the population of Chongqing. The head office at Lianglukou is full every day, and the taste is as strong as ever. If you live near Jie Fangbei, the pea miscellaneous sauce noodle of Huashi (opposite to Marriott Hotel, No.77 Qingnian Road) is the best choice. You really don't need to go to any store to eat noodles, and you don't need to refer to the top 50 online list. Ask the hotel staff or taxi driver, there must be a bowl of "kindness" every day within one kilometer of Fiona Fang.
Suzhou noodle soup noodle soup, old Suzhou loves that bite. The first bowl of soup is not the first bowl of stock, but the first pot of water used to cook noodles. Whoever arrives first can grab the first bowl (batch) of noodles under the noodle restaurant that day. At four or five o'clock in the morning, the master of the noodle restaurant hung up the soup and made the topping. At six o'clock, the guests who finished the noodle soup early pushed the door and pushed in. It's as if you got the first incense in the temple, the first bowl of noodle soup was a little bit, and the sharp-tongued diners could sit still.
"ah! Two bowls of bright red and two bowls at the end, light noodles and heavy water, avoid green and wide soup. When the hard surface is ground, the topping will cross the bridge. " Although Suzhou dialect is extremely soft and waxy, such a hall still sounds cadence, and there is no place to hide the greedy worm in your stomach. On the one hand, it is an old hand who "declares light" (eats) within three to five minutes. Listen around again, and the sound of sipping is endless. This rhythm is really beautiful.
Where to eat: Qionglinge noodles restaurant
No.204, Shuyuan Lane, Suzhou, near Shiquan Street.
Hidden on the edge of the gourmet plate, it is said that it is the best noodle restaurant in Suzhou people's eyes at present, and the secret lies in a bowl of soup. But look at the raw materials and things that the master here uses to hang the soup, and people can't help swallowing. Noodles are smooth and elastic, with mellow steak topping, which is a bowl of signature noodles. It would be more beautiful if the toppings were fried now. Before it, countless old Suzhou people went to the program building in the west of the city (No.333 Sanxiang Road). His Ozao noodles are imported from Kunshan, and the noodle soup is naturally good enough.
Nanxiang steamed buns pass by the Chenghuang Temple in Shanghai, so you must not miss it. Guests from afar line up, but not all of them will eat. Faced with crystal clear, small and tender steamed bread, experienced diners all know the trick: "open the skylight at one bite, drink soup at two, and eat all three." When clamping, you should drop chopsticks on the steamed stuffed bun to avoid puncturing the skin and leaking soup first. When eating, you should take a sip at the side first, so that a package of delicious soup can be completely eaten without splashing on your body.
After drinking the soup, you have to put the steamed stuffed bun in your mouth in one bite before you realize that it is thin and tender, but small in size and big in meat. If you look at the birth of steamed bread through the glass window, you can know that the weight of meat stuffing is twice that of dough. Without years of hard work, it is really difficult to package such a perfect steamed bread.
When you first taste steamed buns, you might as well go hand in hand with chopsticks and spoons and enjoy them slowly in the spoon. You should be so careful and attentive when eating steamed buns, but you should not be willful. Don't forget to serve it with a small dish of ginger and Zhenjiang balsamic vinegar. It will be a bit boring and memorable.
Where to eat: Nanxiang mantou shop
No.85 Yuyuan Road, Shanghai, next to Jiuqu Bridge.
Although steamed buns originated in Nanxiang, this old shop, located in the Old Town God Temple, occupies the right place and the right time. The steaming takeout shop on the first floor is always lined up, and it is more expensive to go up a flight of stairs. But there are generations of old masters sitting in the town, and the taste is always the same. Although the steamed buns in Chenghuang Temple and Guyiyuan are old brands, there are also many masters among the people. If you want to eat fine and high-end, you can find Ding Taifeng, and if you want to eat old flavor, you can go to Wangjiasha. Jiajia Tangbao, a street shop on Henan Road, also has many fans in Shanghai.
Pancakes _ Everyone's homesickness will inevitably involve a dish and a taste. For Tianjin people, the pancakes spread early may be the deepest taste. The so-called "_ zi" originally refers to all fried pasta, here refers to "wooden stick _ zi", that is, fried dough sticks. Tianjin pancakes are different from Shandong pancakes, with chopped green onion and miscellaneous grains.
The brittleness of _ Zi is indeed limited, but if it is changed to _ Grate (pancakes and shortcakes), it will really click. Want to enjoy the treatment of local people? Then take out the pie in Tianjin neighborhood, bring two eggs and say loudly, "boss, a set meal, one egg and two eggs!" " "
Where to eat: Yangjie pancakes.
No.3 Xiangyang Road, Heping District, Tianjin
Like breakfast stalls in any city, as long as you have enough time and patience, you can get up early and visit the "old brands" in the streets. Known as "the best pancake in Tianjin", this restaurant is crowded in the morning. Fortunately, Yang Jie is quick. The menu is clearly listed. If you can't make up your mind, ask the locals who are waiting in line together. If you want to try the pie roll, go to Rongzhenzhai Snack (at the bottom of Nanfengli 16 Building, Xihu Road). The refreshing and clean Muslim restaurant needs you to go early, and it may be sold out at any time if you are late. Meat eaters may wish to consider shredded duck rolls.
Wuhan's premature "premature" is a greeting for breakfast in Wuhan, which is equal to Good in English.
Good morning! It shows that Wuhan people attach importance to breakfast. In Wuhan, almost no one has breakfast at home, and everyone goes to the streets too early. Why is it too early? It is too early to say that breakfast is as lively and rich as Chinese New Year. Second, because eating time is mostly short, from production to eating is "swish" (soon), three times five divided by two, and hurried by.
Regan Noodles is the earliest sign of Wuhan-the most famous and distinctive. Prepare alkaline cooked noodles mixed with sesame oil in advance. When making, put them into boiling water with a colander and scald them several times. Then drain them and put them in a bowl. Add salt, pepper, monosodium glutamate, shrimp skin, diced spicy radish, pickles, chopped green onion and garlic water. The most important thing is sesame sauce. A good sesame seed is enough to make the fragrance stay on the teeth and cheeks, and the oil sauce made of countless sesame seeds is so fragrant that it can swallow the tongue.
Bean skin is another legend of Wuhan breakfast, which is the most famous in Old Tongcheng. Doupi in Old Tongcheng, Regan Noodles in Cai, Tangyuan in Four Seasons Meijia, Tangyuan in Wufangzhai, and several time-honored brands can be appropriately named by Xian Yi, old and young, and the list can be continuously lengthened.
However, everyone in Wuhan has his own idea of a premature shrine. It may be a dark stall at the mouth of your own alley, selling noodles, crisp dumplings, oil cakes and fried dough sticks, or selling Xituo, glutinous rice chicken, sugar and oil Baba and glutinous rice wrapped fried dough sticks.
Dining place: Hubu Lane
Simenkou Ziyou Road, Jiefang Road, Wuchang District, Wuhan City
Thanks to the concentrated efforts of relevant departments to do great things, all kinds of breakfasts walking in the streets and lanes of three towns in Wuhan gathered in an alley. Hubu Lane is a food street with the qualification of Wu Hanyou. People eat more and more, and it is also bustling on non-holidays. You can get a great deal in this short lane-5 yuan is full, 10 yuan has to take care of it.
Mutton paomo mutton paomo, a kind of delicious food rooted in Shaanxi people's genes, has a history of more than 1000 years. The store chooses high-quality mutton or beef, beef (sheep) bones, and spices such as pepper, aniseed, tsaoko and cinnamon. , and mix them, so that the peeling film is broken into thumb-sized pieces, thus integrating into a bowl of high-quality mutton buns.
When eating steamed bread, spread Chili sauce on it, and it is best to "chew" it from one side to keep the flavor, which the locals think can keep the heat. The hot sauce, sugar and garlic in the paomo are all exquisite things. Hot sauce is not a common oil chili pepper in northwest China, but is made of red pepper, salt and high-alcohol liquor. The combination of the aroma and spicy taste of koji makes the meat-flavored paomo refreshing. Add sugar and garlic, and it tastes full.
There are four ways to eat steamed stuffed buns, which are called single walking, dry pulling, oral soup and water siege, and the amount of soup is increasing in turn. Walking alone is the way to serve mutton soup and steamed buns separately, break them into soup and finally drink a bowl of soup. The other three kinds of steamed bread need to be boiled, and the one with the least amount of soup is called dry pulling, also called fried steamed bread.
Where to eat: Xi An Fanghui
In Fang Hui, Xi, there are many paomo shops, among which Laosunjia and Tongshengxiang are famous time-honored brands. Of course, there are many little-known shops, which are equally delicious. "The first bowl in Shaanxi", the hometown of Xiyangshi Street, is the choice of many local people, especially his fried buns, which are widely praised. In addition, the fried dumplings in Xiangzi Gate are also famous shops outside Fang Hui.
Speaking of breakfast, just grab a Guiyang person and ask. He would probably say, "The flour must be sour flour, the noodles must be prosperous, and the glutinous rice must be!" " Wang Chang noodles are a good thing for Guiyang people. They are not only delicious, but also homophonic and full of goodwill. In detail, intestines are fat intestines, and the fatter they are, the more fragrant they are. Prosperity is full of blood. Sliced pig blood, soaked in boiling water, tender and smooth, shivering constantly on chopsticks; Noodles are handmade duck eggs or egg noodles from Huang Chengcheng, which are crispy but not sticky.
As for sour powder, it is also a nostalgic taste of Guiyang people. Just like the bean juice in Beijing, it is difficult to understand the taste without locals. To say that everyone loves you, you have to count beef and mutton powder. When eating mutton powder in Guiyang, you must say Huaxi soft braised beef, just chewy beef slices, a marinated egg, some refreshing pickled pepper lotus white and raw juice syrup, and a bowl full of excitement. This is the authentic Huaxi beef powder.
Where to Eat: Golden Luoji Wang Chang Noodles
Guiyang Cai Jia Street intersection, near Zhongshan East Road.
Guiyang once selected "Top Ten Noodles with Beef Powder and Sausage", and it is a good way to follow the map. This shop is not big, but there are long queues of people who catch meals, and rice noodles are also sold. There are many kinds of whistles. If you want to catch them all, you might as well have a bowl of soft whistle chicken intestines. A whistle full of half a bowl is absolutely amazing. Since its opening in the 1970s, Huaxi Wan Fei Beef Powder (at Huakuo Road Market) has been playing with Huaxi Wang Ji Beef Powder across the street for many years. There are different opinions about which is better. If it's really hard to decide, choose the one with the long queue.
Hu spicy soup Henan people began to pay attention to soup in the morning. In every town and even bigger village in Henan, you can see steaming hot soup for breakfast every day. Men and women who live on Hu spicy soup keep stirring in the soup pot with a long spoon, and the spicy taste will float into the street and into the air.
This bowl of thick soup is made of stew, pepper, pepper, etc. I don't know how many kinds of Chinese herbal medicines have been added. Cook them slowly. The viscosity of the soup can perfectly wrap those soups, and it will not be too sticky to distinguish. Where there is popularity, there are factions. Hu spicy soup in Henan, there are two very dazzling factions. One is Xiaoyao Town, Xihua County, Zhoukou City and the other is Beiwudu Town, Wuyang County, Luohe City. Xiaoyao Town and Beiwudu, such rivers and lakes names, are actually swords and shadows competing.
In the past, Hu spicy soup in Xiaoyao Town, green aluminum pot soup, beef slices, traditional Chinese medicine flavor and spicy taste were very strong; The soup of Beiwudu is packed in a big yellow copper pot, which tastes moist and has mutton slices. However, since the competition is over, it's no longer a question of you and me, mutton or beef.
Where to eat?
Whether in Zhengzhou, Kaifeng or Luoyang, Hu spicy soup is the first choice for breakfast, as long as you get up early. The factions in Xiaoyao Town and Beiwudu Town are also your choices. Although 188 yuan's luxury version of Hu spicy soup is available, the price of most Hu spicy soup is still within 5 yuan.
For breakfast in Datong, Daoxiao Noodles started with a bowl of Daoxiao Noodles, and Shanxi's famous pasta spread widely at home with restaurants with Daoxiao Noodles signs. It is really the most essential to take this seemingly simplest and primitive noodle as the representative of Shanxi noodles; Shanxi people enjoy the beauty of pasta so bluntly and carry it forward, which is precisely their confidence.
In most Daoxiao Noodles pavilions, the cooking pot will be placed where diners can see it, so watching the chef chop noodles becomes a warm-up before eating. Now some chefs even put dough on their heads and chop it alternately by hand, just to entertain diners. Pick up the cooked noodles, pour the halogen seeds, and a bowl of Daoxiao Noodles is ready.
A wide variety of halogen seeds is the key to seasoning in Daoxiao Noodles, and ketchup, fried sauce and fried meat are all common. In fact, every kind of cooking can be poured on the noodles, as long as you like. Remember to add a few drops of Shanxi mature vinegar.
Where to eat: Shanxi Club
No.7 Tiyu Road, xiaodian district, Taiyuan
The unique architectural style of Shanxi, antique decoration and furniture, everything you see may have a hundred years of history. Eating noodles here will give you an illusion of Shanxi businessmen. Every dish is exquisite, including four kinds of pasta packages, such as Daoxiao Noodles, Picky Noodles, Daoba Noodles and Lamian Noodles, as well as coarse grain packages, such as sandwich noodles, _ _ _ _, cat ears and sip noodles. If you prefer to find out for yourself, Daoxiao Noodles can be described as "blooming everywhere" in Shanxi. Many unknown stalls have their own characteristics and tastes. Maybe you can find your favorite bowl in it.