Ten traditional breakfasts in China \ x0d \ x0d \ 1 and Regan Noodles \ x0d \ x0d \ Regan Noodles are one of the traditional snacks in Wuhan. Regan Noodles is different from cold noodles and noodle soup. Noodles are cooked in advance, mixed with oil to dry, and scalded with boiling water when eating. In the early 1930s, there was a vegetable vendor named Li Bao in Chang Di Street, Hankou, who made a living by selling bean jelly and noodle soup around Guandi Temple. One day, it was extremely hot and many leftover noodles were not sold out. He was afraid that the noodles would turn sour and deteriorate, so he cooked and drained the leftover noodles and hung them on the chopping board. Accidentally knocked over the frying pan on the case and spilled sesame oil on the surface. When Li Bao saw this scene, he had no choice but to mix the noodles with oil and air dry them again. The next morning, Li Bao scalded the cooked noodles with oil in boiling water, scooped them up, drained them, put them into a bowl, and then added seasonings selling bean jelly to make them steaming and fragrant. People rushed to buy and ate with relish. When someone asked him what noodles he was selling, he blurted out "Regan Noodles". From then on, he monopolized this kind of noodles, not only people rushed to taste it, but also many people learned from him. \ x0d \ x0d \ A few years later, a man named Cai opened a noodle restaurant in Regan Noodles at the intersection of Zhongshan Avenue and named it "Ji", which became a famous shop in Regan Noodles. Later, he moved to Zhongshan Avenue opposite Hankou Water Tower and changed his name to Wuhan Regan Noodles. \x0d\\x0d\2。 Beef Lamian Noodles \ x0d \ x0d \ Lanzhou broth beef Lamian Noodles is a local snack in Lanzhou, which is very famous. Just like the ancient Silk Road across Wan Li, Lanzhou beef Lamian Noodles has a long history. The legend of Lamian Noodles, a Lanzhou beef, originated in the Tang Dynasty, but due to its long history, it has been impossible to verify it. Lamian Noodles, the real Lanzhou clear soup beef, evolved from the old soup noodles of Qing Dynasty Che beef in Huaiqing Prefecture, Henan Province (now Boai County, Henan Province). When the beef is cooked and cooled, it becomes jelly, that is, soup stock, which is the best in the car beef. This soup is the top grade of beef noodles. Lanzhou beef noodles began in Jiaqing period of Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua native of Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng, Ma Baozai and others named it "Yiqing (soup), Erbai (carrot), Sanling (coriander and garlic sprout) and Sihong (pepper) Huang Wu (noodle Huang Liang). In the following 200 years, it became famous all over the world with a bowl of noodles, and was famous at home and abroad for its rotten meat, fresh soup and fine noodles. It has penetrated all over the country and won the praise and honor of domestic and foreign diners. In 1999, it was identified as one of the three pilot varieties of Chinese fast food by the state, and it was known as "the first side of China" and became a wonderful flower in the catering industry. At the same time, it embodies the wisdom and hard work of Ma Chen and countless chefs who are good at clear soup and beef noodles. Nowadays, clear soup beef noodles can be seen everywhere in Lanzhou not only because of its delicious taste and economical benefits, but also in many provinces and even many countries and regions around the world. Lanzhou deserves to be the hometown of beef noodles in the world. \ x0d \ x0d \ is very hot, and with seasoning, the finished noodles are crisp, buttered, fragrant and delicious, and attractive. \x0d\\x0d\3。 Xi 'an Chili soup \ x0d \ x0d \ If you are a native of Xi, nine times out of ten you ate Chili soup this morning. I can't remember when I first ate it. Hu spicy soup, one of the most classic snacks of Shaanxi people, can be said to condense the essence of Shaanxi snacks. Almost in Xi 'an, as long as someone lives, there will be sticky soup. Walking in the back streets in the morning, you can smell the smell of broth coming from the cauldron everywhere, and hear the master selling sticky soup shouting in the distinctive Shangshan dialect: sticky soup, hot steamed bread, etc. And look at the rows of soup pulled up by the wooden spoon. This is the custom of Shaanxi people and the life of xi people. Cooking spicy soup is a unique skill of Xi 'an Hui people. It doesn't seem to have spread yet. Almost all shops selling spicy soup will have halal brands, and often some Hui people's paomo restaurants will make guest appearances to sell spicy soup in the morning. Because the essence of Chili soup is soup, we must use good broth, and the pure mutton or beef soup in Paomo Restaurant can just satisfy the picky tastes of gourmets. The dishes in Chili soup are very miscellaneous. Almost every dish selling Chili soup is different. Maybe 100 Chili soup will have 100 dishes. This makes many people who drink Chili soup ignore the dishes in Chili soup, but I think the choice and quality of the dishes in Chili soup definitely directly affect the quality of Chili soup. After drinking the sticky soup, the food really lost its own flavor, and all the flavors were integrated into the thick soup and beef balls. But the taste of dishes often gives diners a pleasant feeling. I think cabbage, potatoes and beans are the basic ingredients of a good Chili soup. Another protagonist of Hu spicy soup is steamed buns, but now in Xi 'an, except for some old brands in some workshops, most shops use baked wheat cakes or steamed buns, which sometimes makes people feel a little sorry that some good Hu spicy soup is dragged down by steamed buns. Authentic Hu spicy soup should be made of half-baked pie, cut when eating and sold by the angle. This kind of steamed bread won't swell up after soaking for a while, and it doesn't smell like steamed bread; It won't drink soup like a dead steamed bun, which still makes people feel that soup is soup and steamed bread is steamed bread. A good steamed bread should be eaten in a bowl if it is broken. It feels like a dish, which is already a part of the soup and an inseparable part. Speaking of chili pepper soup, I have to mention that it used to be in Damaishi Street. Maybe this is the first store in Xi 'an that specializes in Chili soup all day. I remember when I was young, I came here to eat silly hot soup at noon, and it was always crowded with people. What you see on the tables and benches on both sides of the shop are all expressions that diners like. Hot soup has become a part of most people's lives in Ann. I always remember the spicy food in Xi 'an, and now I'm back in this land, so I don't have to think about this complicated problem. My breakfast must be spicy soup at least three times a week. \x0d\\x0d\4。 Fried dough sticks and bean juice in Beijing \ x0d \ x0d \ bean juice: bean juice is a unique folk snack in Beijing, which has been circulating for thousands of years. It is made of mung beans, with dim color and sweet and sour taste. It is often difficult to swallow for the first time, but once you taste a few mouthfuls, its pure and honest fragrance will make you want to stop. No wonder many old Beijingers who are far away from home are obsessed. When people drink bean juice, they often mix it with fried foods, such as inby, fried dough sticks, crispy skin, pork chops or spicy pickles. Jin Xin Bean Juice Shop, located at the southeast corner of Ciqikou intersection outside Chongwenmen, tastes the best. \ x0d \ x0d \ 5。 Shanghai Tangyuan \ x0d \ x0d \ In the eyes of old Shanghainese, the so-called salad and pizza are not good breakfasts. In their minds, breakfast is a kind of rice ball that has been cooked for decades. It's strange to eat this kind of breakfast for the first time. First of all, I rolled a ball of glutinous rice into a thin piece of bread, put some mustard tuber on it, and put a fried dough stick on it to roll it into a jiaozi. This is the traditional breakfast of old Shanghainese. You can see these traditional breakfasts in some stalls in Ningbo and Shanghai. \ x0d \ x0d \ 6。 Ningbo Tangyuan \ x0d \ x0d \ Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China with a very long history. According to legend, Tangyuan originated in the Song Dynasty. At that time, a novel food was popular all over the country, which was made of various fruit baits and kneaded into balls with glutinous rice flour outside. After cooking, it tastes sweet and delicious, which is very interesting. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Different from the northerners, Ningbo people have a traditional custom that the whole family get together to eat jiaozi in the morning. Ningbo Tangtuan began in Song and Yuan Dynasties and has a history of more than 700 years. Kind of like a bag of jiaozi. First, add water to glutinous rice flour and knead it into dough (just like Bao jiaozi), and let it "wake up" for several hours. Then mix all the stuffing materials and put them in a big bowl for use (don't cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao. The process of wrapping jiaozi is also like that of jiaozi, but there is no rolling pin. Wet glutinous rice flour is very sticky, so we have to pull a small group of wet noodles by hand and squeeze them into a circle. Use chopsticks (or thin bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, and then turn your hands around to wrap jiaozi. The surface of the finished jiaozi is smooth and shiny, and some of them are pointed, like a peach. Jiaozi's skin contains enough water, which is sticky and difficult to preserve. It's better to cook and eat now. \x0d\\x0d\7。 Shandong pancake \ x0d \ x0d \ scallion roll pancake is a well-known typical Shandong local food. The pancakes here actually refer to pancakes, not real pancakes. The difference between pies and pancakes lies not only in the way they are made, but also in the materials used. The former is made of flour and the latter is made of coarse grains. In the era when scallion pancake rolls became famous, white flour was still a rarity, and coarse grains were fried as a staple food. \ x0d \ x0d \ Shandong people call it "pancake stall". Tools are also unique, almost a necessity for every family. The first is a hammer, which is actually a round iron plate made of cast iron. The top is flat and smooth, and there are three corner supports below. You can also leave a space between the hammer and the ground for adding firewood to make a fire. Then there is a rake, a wooden board with a handle vertically pressed on it, which can be dragged by hand, that is, the "stall". When the tobacco is hot, you can put a spoonful of pancake paste on the tobacco with a spoon and smear it around the tobacco with a rake. Because tobacco is hot. Pancake paste solidifies quickly wherever it goes, so it is called pancake. Those that are not solidified are taken away by the rake, and this process is repeated until the whole tobacco leaves are scattered. The length of the rake is just equal to the radius of the tobacco leaves, so when the rake goes around the field, the pancakes are ready. In order to improve the quality of pancakes, before the pancake paste on the upper layer is completely solidified and fried, it is scraped flat with a wooden board (called a scraper) to make it flat and even in thickness. Because pancakes are thin and easy to cook, they should be cooked very quickly, otherwise they will burn. When it is mature, it can be uncovered. \x0d\\x0d\8。 Changsha rice noodles \ x0d \ x0d \ Changsha people's favorite breakfast is rice noodles. There are many rice noodle shops in Changsha! Everywhere, wherever there are people, there will be rice noodle shops. Famous brands include Guilin rice noodles, Changde beef rice noodles, Ganchangshun rice noodles and Yang Yuxing rice noodles. Unknown, that is countless. Every rice noodle shop has its own characteristics and flavor, giving people a very different feeling. When served, I saw white translucent rice noodles intertwined with special sauces, such as soybeans, green onions, crimson Chili powder, brown beef slices and reddish crispy peanuts, which made people want to drool. I can't wait to stir up the rice noodles and start eating them regardless of whether they are hot or cold. Do you know how to make marinated vegetable powder? The chef first puts the rice noodles in the colander, and then cooks them in Qiangzi bone soup for about 3 minutes. Then put it into a large bowl, and add the special marinade, soybeans, green onions, crimson Chili powder, brown beef slices and reddish crispy peanuts. A bowl of steaming pot-stewed vegetables is ready. \x0d\\x0d\9. Chongqing Hot and Sour Powder \ x0d \ x0d \ Hot and Sour Powder was circulated among the people in Sichuan a long time ago. It is made of local hand-made sweet potato powder, which is named for its outstanding sour and spicy taste. Later, after continuous evolution and modulation, it officially took to the streets and became a characteristic snack on the streets. Authentic myna Chongqing hot and sour powder is made on the basis of myna original hot and sour powder. After careful improvement, the main raw material is still Sichuan folk handmade sweet potato powder supplemented by more than 20 kinds of superior seasonings such as pepper and vinegar. Without adding any essence and pigment, the taste of hot and sour powder is vividly interpreted, which makes people linger. \ x0d \ x0d \ 10, Regan Noodles, Hanzhong \ x0d \ x0d \ The noodle restaurants in Hanzhong don't have gorgeous frontispiece and eye-catching signs, and many famous noodle restaurants don't even have signs. There is only a small shop and a bunch of symbolic steamboats. According to my observation, the higher the steamer on the stove, the better the business of this shop. This nameless shop, the steamer is getting higher and higher, and the business is very good! Seasoning is also learned, the main ingredient is just fried Chili oil, in addition to a small amount of vinegar, some salt, a small amount of cabbage, and side dishes (usually bean sprouts and shredded potatoes, optional). People in Hanzhong have a "dough complex". Those who are away on business, study or work go back to their hometown. As soon as they got off the bus, they watched the noodle stand rush up, left their luggage behind and ate a bowl or two first. With the enjoyment of breathing, all the troubles of going out and deep homesickness will disappear. \x0d\\x0d\ Hanzhong dough can be divided into unrestrained and graceful. The orientation of the uninhibited school is hot dough, which is characterized by wide section, large pepper, complete pepper seeds, complete seasoning and sufficient seasoning. It tastes hearty and slightly sweaty, a bit like Bajie eating ginseng fruit. Its representatives are Zhang Mingfu from the night market, Zhou Jia from General Camp Eight Lane, friendship village from Xinghan Road Education College, Jiang Jia from the old stadium and Jiang Jiahongwa from Qianjin East Road. Graceful dough should be cool, with silky roots and crystal clear. Pepper and seasoning are carefully made, which has the characteristics of white, fine, light, tender, fine, soft, tough and fragrant, refreshing and fragrant. Its representatives are Laojiu Panpanpi of Dongmen Bridge, Huangjia of Chonglou, Wang Jia of Chenggu flavor of Qianjin Road Snack Street and Deng Jia of Zhongshan Road. No matter what genre, we must pay attention to the color of the side dishes, such as bean sprouts, spinach, red baskets, cucumbers and so on. It should be red, green, yellow and white, colorful and pleasing to the eye. \x0d\x0d\ Breakfast for Guilin people \ x0d \ Guilin people eat rice noodles just like northerners eat pasta, and only pay attention to the taste, regardless of the size and decoration of the store. The older the store, the better the business. On the streets of Guilin, ladies in fashionable clothes and men in fashionable suits can be seen from time to time. Without waiting for a seat, they stood with a steaming bowl of rice noodles and enjoyed the rice noodles wholeheartedly, without feeling embarrassed at all. It is said that McDonald's, an American fast food elder sister, gave up the Guilin market a few years ago because Guilin rice noodles, a Chinese fast food, have occupied more than half of the Guilin fast food market, and the price is cheap. New Beijingers don't eat breakfast, and each bowl drops from 1.50 yuan to 2 yuan. Why? That's because the economy of the big capital has developed by leaps and bounds. A large number of new white-collar workers have been created. And the breakfast of white-collar workers is not saved. The reason is that I am busy with work and have no time to eat. \x0d\ Well, let's talk about what old Beijingers eat —————————— and the bean juice that they must drink. \x0d\ must eat by. Men, women and children love it, and the crispy and oily taste really makes people eat enough. \x0d\\x0d\ Fried liver in Beijing \x0d\\x0d\ The usual breakfast in Northeast China is rice porridge pickles, but this pickle is Korean pickles. Well, there are also northeast miso, and it is also wonderful to dig a spoonful and pour it on porridge noodles. It's just a mixture of tastes. I don't fully understand it. \x0d\x0d\ steamed buns \ x0d \ steamed dumplings \ x0d \ x0d \ Tianjin people's breakfast \ x0d \ The most street snack with Tianjin flavor is probably pancake fruit, which is very popular all over the country now. Spread an omelet with pancakes and add coriander, sweet noodle sauce or spicy noodle sauce. Because deep-fried dough sticks are called "fruit" in the north, they are called pancake fruit \ x0d \ x0d \ Xi 'an breakfast! Meatball hot soup! \ x0d \ x0d \ Xi Anren also likes to eat bean curd and fried dough sticks in the morning! \x0d\\x0d\ steamed stuffed bun \x0d\\x0d\ glutinous rice flour \\x0d\ vermicelli \ x0d \ x0d \ salted water angle \ x0d \ x0d \ dry steamed sale \x0d\\x0d. Mutton soup, pie \ x0d \ x0d \ sticky cake \ x0d \ potato and rape Baba ~ ~~ \x0d\\x0d\ \ \ I pour it! Eggs can be boiled and eaten! Yunnan eighteen eccentrics ~ ~ Eggs are strung together to sell ~~ \x0d\\x0d\ \ \ The classic breakfast in Xuzhou-spicy soup fried dough sticks \x0d\ Spicy soup is a unique snack in Xuzhou, and there is absolutely no \x0d\ wild chicken soup in other places. It was invented by Peng Zu, the first famous professional chef in China, and has a history of more than 4,000 years. \x0d\ There are shredded eel, shredded chicken and gluten in the soup. \x0d\ looks dark and tastes like chili to stimulate appetite \x0d\ adding sesame oil to soup is more delicious \ x0d \ x0d \ Lanzhou beef Lamian Noodles depends on clear soup. That is, beef soup is clear and fragrant; Radish slices are white and pure; Chili oil is bright red; The coriander and garlic seedlings are tender and green; Noodles are smooth and yellow. People in Lanzhou like to be jealous, so they bring a bowl of noodles and start with a pot of pot-bellied vinegar. Add a balsamic vinegar, as if only in this way can you enjoy the sour and spicy fragrance of beef noodles. \x0d\x0d\ Jingdezhen famous food \ x0d \ This kind of rice is about as thick as chopsticks used at home. . . \x0d\ soak in boiling water. . Add sesame oil, pepper and soy sauce. Xuecai Zhacai. . \x0d\ eat it cold. . . \x0d\ This thing is only available in Jingdezhen. . . \x0d\ You can't eat authentic food anywhere else. . \x0d\ Even the small cities around Jingdezhen are hard to eat authentic food. . . \ x0d \ x0d \ Zhejiang egg cake tube. Delicious \x0d\ Flour is mixed with water to make a paste, and then it is skillfully pasted on a hot pot to form a thin and wide circular sheet. After pasting enough slices, the cooked fat slices, pork liver slices, egg slices, bean noodles, day lily (day lily) and other materials are evenly mixed and wrapped in each slice, and both ends are folded into tubular objects, which are neatly arranged in a bamboo woven rice screen. When eating, put the jiaozi tube in the oil pan, and both sides will burn golden yellow, even if it is successful. \x0d\x0d\ Jiangxi \ x0d \ x0d \ Mi Bao Guo \ x0d \ The method is very simple: soak rice in cold water for one day and one night, then grind it into rice slurry, evenly pour the rice slurry into a round soup-skin dustpan woven with bamboo sticks, and when the rice slurry is thin enough to cover the dustpan, put it into a pot and steam it over high fire. \x0d\ The seasoning of Mi Bao fruits will change with the seasons. Spring is dominated by vegetables; Melons are the main crops in summer and autumn. Cabbage and carrots are the main crops in winter. Spices that can be used: leeks, green onions, garlic, etc. If you add fried lean meat, it will taste better. \x0d\\x0d\ Hand-grabbed noodles \x0d\ The ingredients are sliced tofu and fried; Seasonings include mixed vinegar sauce (ginger onion paste, vinegar tomato sauce), sweet sauce (brown sugar bean sauce while cooking), garlic sauce, peanut butter, sand tea sauce and mustard sauce. When eating, put the fried dried tofu on the surface, shake it well with various sauces, and then roll it into a tube, which tastes sweet and sour. \x0d\x0d\ Chongqing people's breakfast \ x0d \ Chongqing people's standard breakfast is nothing but noodles. Oh, it's called noodles. It is also "the sparrow is small and has all the organs"! There is a proverb in Chongqing that "it is uncomfortable not to eat noodles". Why is it uncomfortable not to eat? Because "the taste is really gone." What's the smell of pepper? Outsiders smell the fragrance and know the little face. In fact, the noodles used for small noodles are very common, mainly for seasoning. Ingredients are fried peanuts, soybeans, sesame paste, pickled mustard tuber, pepper powder, Jiang Shui, garlic water, coriander, spiced powder, sesame oil and more than 20 kinds. Is it spectacular? Of course, after eating, fine sweat will seep from the forehead. Don't be afraid to sweat now. \ x0d \ x0d \ Fuzhou traditional breakfast \x0d\ 1. Fish balls eat the sea by the sea. Fish balls are essential for Fuzhou people to celebrate the holidays. \x0d\\x0d\2。 Flat meat is called flat food in southern Fujian. And it's spicy. This is a vegetarian marinade (fennel is stir-fried with clear oil and minced onion and ginger, and mixed with salt, soy sauce, Gordon Euryale starch and water). Add pancakes (sliced and diced with soybean milk), soak them in the marinade, put them in a bowl, and then add sesame sauce, fermented milk and coriander (spicy paste for spicy people) to eat. Tianjin Guoba cuisine originated in Shandong Province, and later evolved into pancake fruit and Guoba cuisine, both of which are very popular in Tianjin. However, don't associate the dish of crispy rice with the word "dish" for cooking or vegetables. Pot dishes are not vegetables, but soup. \x0d\\x0d\ Breakfast in Wuhan is here, please come early (dialect, meaning breakfast). \x0d\ Of course, the first one to appear is the famous "Regan Noodles La" \ x0d \ x0d \ which is not unique to Wuhan. Wonton is called in the north and jiaozi is called in Wuhan. There are many fist-sized meatballs made of seasoning (I can't remember), noodle nests (a kind of fried snack with crispy outside and soft inside), noodle nests (the same as noodle nests, but the material is not just flour, but there are many red hearts-sweet potatoes), Huanxituo (about the size of glutinous rice chicken, but sweet outside and crisp outside), but I like eating it very much, so I don't care), and fried dough sticks wrapped in glutinous rice (stained with sweet powdered sugar) But old Tongcheng is not bad, and I just bought it on my way to school. Wufangzhai is not far away. Bean skin (I always think that what Wuhan snacks miss most are bean skin and steamed dumplings. Is the bean skin based on eggs and flour? More real. Interestingly, this guy won't talk until he finds out. If the bean skin in Laotongcheng, Wuhan is not authentic, I really don't know where to find the authentic bean skin-make stuffing with materials similar to glutinous rice chicken just mentioned, spread it in a flat-bottomed cauldron, generally about one meter in diameter, and cook it slowly. That smells really good. If I sit in the shop and eat honestly, you will find the bean skin after eating. Because I have licked it clean), and of course there is Shao Shao (this is my favorite snack in Wuhan). The thin skin is crystal clear, revealing the pearl-like glutinous rice inside. I always feel that Shao Shao's skin is like the skin of an ancient beauty, delicate and fair, blown to pieces, and then it is not profitable. Because if you push too hard, the delicious glutinous rice stuffing will leak out. This kind of stuffing is similar to bean skin, but it seems to have more oil, but it won't get tired at all, because I stuffed it all into my stomach before I got tired, although it was very hot.