Breakfast, as the saying goes: "Eat good breakfast, full lunch, and little dinner". This phrase is not just a mantra, but it is deeply rooted in the principles of nutrition.
After each meal, about 4 hours have passed, and the body has completed the digestion and absorption of the food, and it is completely emptied. This means that in order to maintain a constant level of energy**, we must eat every 4 to 6 hours. Breakfast is known as the most important meal of the day, and it is a start-up energy for our new day. A nutritious breakfast stimulates the body's metabolism and helps us stay energized for the rest of the day.
Therefore, breakfast is not only about eating well, but also about containing enough protein, vitamins and minerals. The breakfast culture varies greatly across the country, so what is the best breakfast in the end? Let's take a look at these 12 places on the list and see if your hometown is one of them.
1. Cheong fun in Guangdong.
Cheong fun has an unshakable position in Cantonese cuisine in Guangdong. This traditional snack is the first choice for Cantonese breakfast, and it is based on rice milk with seasonings such as oil and salt, crushed peanuts, green onions, and leeks. During the production process, these seasoned rice milk are poured into a steaming drawer and steamed into a half-centimeter-thick rice cake. The texture of cheong fun is delicate and tender, melts in the mouth, and makes people have an endless aftertaste.
Cheong fun can be eaten in a variety of ways, with different sauces such as sweet sauce, peanut butter and chili sauce depending on your taste, each of which can bring a unique flavor experience.
2. Raw fried in Shanghai.
Pan-fried steamed buns, also known as pan-fried buns, are a type of pasta made with ingredients such as flour, sesame seeds, chopped green onions, pork, and jelly of meat. It has a full and inviting appearance, with the upper part sprinkled with golden sesame seeds and dotted with turquoise green onions. And when you take a bite, the fluffy dough and crispy bottom are intertwined with a wonderful texture, rich in texture and juicy, suitable for all ages, and delicious to eat.
Mastering the accuracy of the heat is the key to making raw pan-fried to ensure that the bottom is golden and crispy. During the frying process, the jelly in the meat filling gradually melts, making the soup full of raw fried steamed buns and the flavor is fresh.
3. Hu spicy soup in Xiaoyao Town, Henan.
The production process of Hu spicy soup in Xiaoyao Town originated hundreds of years ago, using high-quality wheat flour and cooked beef and mutton as the main raw materials, and then adding nearly 30 kinds of pure natural plant medicines, which are boiled for a long time. The uniqueness of Hu Spicy Soup lies in the fact that its ingredients can be adjusted according to the seasons, dispelling wind and dampness in summer, and warming the stomach and cooling away cold in winter, bringing people a different taste and comfort experience.
A bowl of spicy soup is a portrayal of the simple life of the people of Henan.
4. Hot dry noodles from Wuhan, Hubei.
At the first dawn, the streets of Wuhan are filled with an enticing aroma, which is the unique taste of hot dry noodles. Hot dry noodles are one of the most famous snacks in Wuhan, and their charm lies in their variety and rich taste. The traditional method of making it uses alkaline water, which has a unique elasticity and chewiness after special treatment.
The combination of cooking oil, sesame paste, salad oil, sesame oil, red oil, etc., brings a smooth and rich layering to the noodles. The addition of chives and garlic adds a touch of spiciness and freshness, and every bite is full of taste surprises.
5. Xiaolongbao in Wuxi, Jiangsu.
Wuxi xiaolongbao is a kind of dim sum made from the finest flour. The production process is meticulous, from mixing the dough, rolling the skin to wrapping the filling, every link requires precision.
Wuxi xiaolongbao is characterized by the strict selection of fillings, usually using pork, broth and other raw materials, the meat filling is delicious and juicy, and the soup is rich but not greasy.
During the cooking process, the xiao long bao gradually bulges, and the transparent skin reveals an enticing filling that makes people salivate. As the seasons change, Wuxi xiaolongbao will also be innovative, and in autumn and winter, locals will add boiled crab butter to the filling to make the famous "crab roe xiaolong", which is even more delicious and delicious.
6. Beef noodles in Lanzhou, Gansu.
Lanzhou beef noodles are the soul food of Lanzhou City, Gansu Province, and they are very different from ordinary beef ramen. Lanzhou ramen is famous for its five characteristics: "one clear, two white, three red, four green, and five yellow", and has become an indispensable part of the dining table of Lanzhou citizens.
Each bowl of beef noodles is clear and fragrant, with a bright red chili oil and fresh coriander and garlic sprouts.
7. Sichuan Jiangyou's fat intestines.
The soul of Jiangyou fat sausage lies in the fresh fat sausage, which is carefully cleaned and processed to ensure that every bite is pure and fresh taste.
The selection and matching of spices is also the key, and the clever combination of Sichuan pepper, dried chili, star anise, garlic, ginger slices, cinnamon, etc., makes the mellow taste of the fat sausage endless.
8. Grits soup in Linyi, Shandong.
Linyi grits soup is a kind of rice porridge with carefully boiled broth, with beef as the main ingredient, and it is especially popular in the local area. From the first bite, you can feel the unique sweetness and smoothness, and the deliciousness and softness of the broth are intertwined to form an unforgettable taste.
And it is slightly spicy with a little bit of Chinese medicine, which not only adds flavor, but also brings a hint of health benefits.
9. The old tofu of Gaotang in Liaocheng, Shandong.
Gaotang old tofu is smooth and refreshing, with delicate texture, bean aroma, material aroma, marinated fragrance, spicy fragrance and oil aroma, which constitute its irreproducible taste.
It is tender but not loose, the marinade is clear but not light, the oil is fragrant but not greasy, and it is often matched with baked cakes on the breakfast table of the Gaotang people, forming a classic combination.
10. Donkey meat in Baoding, Hebei Province is burned.
The donkey meat selected for Baoding donkey meat fire must be the best parts of fat and thin, marinated with secret spices, which retains the freshness of the meat and adds aroma at the same time. The double enjoyment of golden crispy outer skin, soft inside, crispy outside and soft inside is endlessly memorable.
Ten. 1. Mutton soup in Shanxian County, Henan.
Shanxian mutton soup was founded in the 12th year of Jiaqing in the Qing Dynasty, the color is milky white, clean and fragrant, and the meat is fresh and tender. The high-quality lamb is selected, with carefully selected spices, and after a long period of boiling, the soup is rich and the meat is tender.
Ten. 2. Gaba cuisine in Tianjin.
Tianjin Gaba cuisine is made with mung beans and millet as raw materials, which are carefully prepared and accompanied by various seasonings. The addition of sesame paste, fermented bean curd juice, chili oil, spicy paste and other seasonings makes Gaba dishes colorful, fragrant and rich in taste.
The above is the list of breakfast delicacies in 12 cities across the country, each city has its own unique breakfast culture, so that you can't even forget to return, is your hometown on the list?