A few days ago, Dr. Zhang Wenhong said, “You can’t drink porridge for breakfast”, which caused a lot of controversy. How hard is it to have a good breakfast? According to a survey, only one-third of young office workers insist on eating breakfast every day, and most of them buy a bun at the roadside to deal with the past. Only less than 20% of people really prepare their own breakfast.
In fact, if you slow down and walk through the market shrouded in the morning light, the scent of breakfast will make people appetite. In the Ming Dynasty Chen Jiru’s book “Breaking the Cold”, Liu Yan, who mentioned the officials and prime ministers of the Tang Dynasty, once went to the early dynasty at five shifts. Because of the cold weather, he saw a shop selling steamed cakes and asked people to buy them. Eat in Chaotang. The Song Dynasty also has a story about going to the dynasty with lamb. Officials who have achieved a certain level and can have the treatment of working breakfast are provided by the “waiting for hospital” outside the Imperial City, which is specifically waiting to enter the DPRK. Sometimes after the dynasty, the emperor would give food to the hundred officials, and the place to give the food was under the hall corridor, so it was called “portrait meal”.
Therefore, it is really important to have a good breakfast.
Wuhan hot dry noodles
When it comes to breakfast in Wuhan, hot dried noodles rank first, and “dried noodles throughout the country are supporting hot dried noodles” during the epidemic. Hot dry noodles are called hot dry noodles because they need to be reheated before eating. Before making it, boil it until it is cooked for 6 or 7 minutes, then spread it quickly, and mix it with an appropriate amount of oil. This process is called “tan noodles”; before eating, it is cooked in boiling water until it is fully cooked, and seasoned with seasoning , In this way, time is saved, and the taste is smooth and smooth. Selecting the surface is a technical task of the door. If the heating is over, the surface will be soft; if the heating time is not enough, the surface will be mixed. When mixing noodles, you should use sesame oil to be fragrant and delicious. The quality of sesame sauce is the key to the success of a bowl of hot dry noodles. Most of the dry noodle shops in Wuhan use cooked white sesame sauce, followed by black sesame, and the most popular is the slightly fried peanut sauce. The finished sauce should be opened with xie. The old rule is to use sesame oil, and some shops will also use vegetable oil, so the fragrance will be much worse. In order to make the taste better, some shops will add a little bit of marinated beef stew or similar things to the noodles, the taste is better.
Lanzhou Beef Noodle
Speaking of Lanzhou’s unique flavored beef noodles, people in Lanzhou are relished and delighted, and they are affectionately called “Bull Bowl”. Its fragrance flies to the whole country, its fame spreads far and wide, and it is astounding. After a tense and orderly operation by the ramen chef and the soup chef, accompanied by rhythmic shouts, the bowls were fragrant, and the steaming “bull bowl” was passed by the soup chef Mali “dry” (Gansu words: smart and capable) The hand is out of the pot. Especially amazing is the amazing memory of the soup master. At the peak, he had to take the registration of the type of beef noodles needed from many diners, and shouted to the ramen chef, while noodles to adjust the soup. Chaos will not be confused. Radish cabbage has its own advantages. Some people need more radishes, some more spicy dishes, some more garlic seedlings and coriander, etc.
Shunde Fish Porridge
Many people love to eat porridge for breakfast, rice porridge, millet porridge, preserved egg lean meat porridge and so on. Shunde’s favorite fish porridge is more special. After steaming the mud carp, the meat is removed and the bones are removed. The bones, fish heads and fish tails are used to make the porridge, and the fish meat is placed when the porridge is almost ready. Into the porridge and taste. If they are locals, they will add their own salted lettuce to the porridge. The so-called salty lettuce is to take the fat and complete lettuce in winter. It only takes a period between the leaves and the stems. After being marinated with salt for half a year, it becomes salty lettuce. The taste is crisp and no residue, and the saltiness is moderate. It’s not at all an imaginary situation where the teeth are too salty. With the sweet fish porridge, it’s unspeakable harmony.
Shanghai Rice Ball
Rice balls were already available in the Tang Dynasty. Fishermen often brought rice balls wrapped in lotus leaves to work. When they were hungry, the rice balls were ready to pickle pickles or fish fillets. With a little bit of salt, they could eat their belly. Suo rice balls are enriched based on the original rice balls. The rice balls in old Shanghai can also be said to be wrapped in everything. Youtiao, pickles, mustard, meat floss, ham sausage, salted egg yolk… all kinds of delicious wraps inside, the taste is more abundant. There are also some sugar to eat, forming a unique style personality. The red and white blood glutinous rice ball rice balls, grains more healthy and taste.
Tianjin Pancake Ankle
The morning in Tianjin started with a steaming pancake stand. The pancake skin must be green bean noodles, add eggs and chopped green onions, only with ankles or class calculations… This kind of early birth on a small cart almost exhausted all the authenticity of Tianjin people. Every Tianjiner has his favorite early stall. Although the location and stall are different, the judging criteria for pancake ankles are surprisingly consistent: the dough is not sticky and the teeth are sticky, just like Guo Degang said in the crosstalk Yes, “eat in the mouth and stick to the teeth, you have to poke the chopsticks down.” It shouldn’t be too dry, otherwise you will choke; you can’t eat the smell of eggs, you can’t brush the noodles on the dough. It’s too salty and not too light. The pancake class just got out of the pot has a rich taste. The soft and tough skin wraps the crisp class and takes a bite and spit out heat. Some people in Tianjin describe this feeling: you eat, you don’t pick up the money on the ground.
Henan Spicy Soup
In the eyes of Henan people, no food can match the bowl of real spicy soup. To what extent do people in Henan love the spicy soup? During the epidemic, Zhengzhou allowed street restaurants to carry out take-out business on February 21, and the Fang Zhongshan Hu Spicy Soup Main Store at the intersection of Zijingshan Road and Dongli Road opened. Suddenly, the foodies in Zhengzhou began to be restless. More and more people went to buy after hearing the news. Super queues lined up at the door. The Henan people’s “a bowl of deep affection” for the spicy soup is evident! Many netizens said: This really met Fang Zhongshan, and forgot Zhong Nanshan! The beauty of this soup is all in a “spicy” word: unlike Sichuan’s spicy, Hunan’s spicy, some people jokingly call it “Xinqiu spicy”, describing it as spicy and spicy. A bowl of spicy soup that is not good-looking, though not exquisite and beautiful, is hot and spicy. The rich spicy fragrance is the deepest homesickness in the depths of Henan people’s taste buds.
Speaking of pimples, people born in the North in the 1960s and 1970s may be most impressed. At that time, in order to save trouble and save money, many people often drank this pimple soup that was both a soup and a staple food. Now lump soup has gone to the elegant hall, many large hotels have it, and it is very popular with customers. The lump soup we have now has more ingredients than the old lump soup, such as eggs, mushrooms, meat (chicken, shrimp, squid, shellfish), rape, tomatoes, etc., which is more nutritious and delicious.
Guangdong Rice Noodles
In a survey of “Cantonese-style dim sum” that Guangdong is most concerned about, intestinal flour overwhelmed the local specialities of Cantonese morning tea dim sum such as shrimp dumplings, wonton, phoenix claws and siu bao, which gloriously became the first in the survey. Divided into two major schools, one is Brae rice noodles, and the other is drawer-type rice noodles, the production tools of the two are different, the taste is different. The noodles, millet powder and raw powder, the filling is also different from other intestinal powder; and the intestinal powder slurry of drawer-type intestinal powder is made of pure rice slurry, the main feature is its rich sauce and intestine powder Texture.
In Ganzhou, Jiangxi Province, Baomiguo is the most distinctive local food in Hakka Hakka food. It is said that it has a history of more than 700 years from the Yuan Dynasty to the present. The rice crackers in the morning market were hot and delicious, and they were rave reviews for guests from afar or locals. When making the rice, soak the rice in cold water for a day and night, and then grind it into a rice milk, and evenly pour the slurry into the round soup skin dustpan woven with bamboo sticks, with leek, green onion, garlic, meat paste and other ingredients , The taste is refreshing and delicious. Everyone in Hakka women in Shangyou, Jiangxi, makes rice crackers, and the taste they make is a standard for evaluating whether this woman is serious and capable. The rice crackers with good craftsmanship and the ground rice milk are tender. When steaming, use bamboo chips to burn the fire. The steamed soup skin is papery and transparent, and the taste is moderate. After steaming the rice milk, take it out, use chopsticks to make a circle along the steamer, so that the steamed rice milk is separated from the edge of the steamer, and then use the chopsticks to evenly divide the rice milk into nine small squares, and then stir-fry the filling. Put it on the rice noodle skin, wrap the rice noodle skin, wrap the rice noodles on the plate and serve.
The noodle shop in Hanzhong does not have a gorgeous face and eye-catching signs. The people in Hanzhong have a “face complex”, travel, and study. When they work outside, they return to their hometown and get off the car. Go up, just pick up your luggage, eat a bowl or two, and with the enjoyment between your mouth and tongue, all the worries about going out and that kind of homesickness will disappear.
Guilin rice noodles
No matter how good Guilin’s landscape is, it can’t resist the temptation of Guilin rice noodles. Guilin rice noodles are characterized by whiteness, tenderness, smoothness, and refreshing taste, and they can be eaten in different ways with different brines. Guilin rice noodles are most particular about the production of brine. The materials and practices of brine are different, and the flavor is also different. Guilin rice noodles are usually located a few hundred meters away in Guilin Street and Alley. It is a simple matter to eat rice noodles.
Shaanxi meat buns
Meat-bread steamed bun is the abbreviation of “meat-boiled bun” in ancient Chinese. It is a wonderful combination of two kinds of foods: bacon meat and Baiji bun. The bacon meat is marinated using aged soup. It is extremely crispy and has a long and fresh taste. Fatty meat is not greasy, and lean meat is not wood and oil. The steamed beard is authentic Baiji steamed buns. The steamed buns are crispy, fat but not greasy, and have an aftertaste. Living in Chang’an, I can see it everywhere, but I don’t think it’s valuable; people are in a foreign land, but the most lingering thing is this savory meat folder bun.
Small noodles are traditional noodles generally accepted by Chongqing residents. In a narrow sense, small noodles refer to spicy vegetarian noodles seasoned with onion, garlic, vinegar and chili. In old Chongqing’s discourse system, even noodles with luxurious toppings such as beef deep-fried sauce and pork ribs are also called small noodles, such as beef, fatty intestine, and pea deep-fried noodles. The evaluation standard of Chongqing people on the advantages and disadvantages of small noodles is mainly condiment, which is where their soul lies.
Xiamen Shacha Noodle
The method of making sand tea noodles is very simple. Put the noodles in a boiling water pot under a simmer and boil it, then pour it into a bowl. Add pork liver, pork loin, duck tendon, large intestine, fresh squid, dried tofu and other accessories according to your taste. The soup stock that has been rolling away in the big pot, a bowl of noodles can be served in a minute.
The history of baked naan can even be traced back to before the Tang Dynasty. The flax cake in Tang poetry is actually naan. In the eyes of many Xinjiang people, if there is no naan, there will be no life. Naan has less moisture, is not bad for long-term storage, is easy to carry, and is suitable for Xinjiang’s dry climate. In addition, the roasted naan is elaborately made, the materials used are exquisite, it tastes crisp and delicious, and it is rich in nutrition. It is no wonder that it is loved by the people of Xinjiang.
Chinese people like to eat various buns. The buns are made of noodles and stuffing. They have a lot of thin fillings, are soft and delicious, and can also be used for various fancy. But have you ever thought about a problem, in fact, the buns also represent implicitness and connotation to some extent. Use a thin skin to cover everything, and then let you see what is inside, but it is rich in content and surprises.
Youtiao, also known as Jiazi, is an ancient Chinese pasta, a long hollow hollow fried food with a crunchy and tough taste, one of the traditional Chinese breakfasts. As early as the Southern and Northern Dynasties, the Northern Wei agronomist Jia Sixie recorded the method of making fried foods in his “Qi Min Yao Shu”. “Qi Min Yao Shu” Day: “Thin ring cake, a chiller, Cui Mei”. The name of the fritters varies from place to place, Shanxi calls it Ma Ye; many areas in Northeast China and North China call the fritters “Ji Zi”; some areas in Anhui call it “Fruit Fruit”; Guangzhou and surrounding areas call it fried ghosts; the Chaoshan area and other places It is called fried fruit; Zhejiang Province has the title of Tian Luo Jin.