Foodies! Let's take a look at the delicious Chinese food on the tip of your tongue.

Top 10 classic breakfasts in China

 

1. Xi'an paste spicy soup

If you are a local resident of Xi'an, the morning breakfast is delicious. It seems that when I remember it, it is accompanied by the term "paste soup. It is hard to remember when the first meal was taken. Paste spicy soup, one of the most classic snacks of Shaanxi people, can be said to be the essence of Shaanxi snacks. Almost in Xi'an, As long as someone lives in a place, there will be a paste. Walking through the back-street alley in the morning, you can smell the smell of broth everywhere. You can hear the master who sells the paste-and-paste soup speak in Shaanxi with a very distinctive place: paste-and-paste, hot cakes, etc, look at the lines of the soup pulled from the wooden spoon. This is the style of people in Shaanxi and the life of people in Xi'an.

 

2. Hanzhong thermal skin

Hanzhong noodle stores do not have gorgeous front faces and eye-catching signs. Many famous noodle stores do not even have any signboard. Some are just small stores and iconic steam cages. I have observed that the higher the steamer on the stove, the better the store's business, the steam cage Lei has a high speed, and the business is very good! Spices are also learned. The main ingredients are freshly fried chili oil. In addition, there are also a small amount of vinegar, some salt, a small amount of cabbage, and side dishes (usually bean sprout and potato silk, which can be selected ). All Chinese people in Hanzhong have a "facial complex ". When I went on a business trip and went to school, I went back to my hometown while I was working outside. When I got a taxi, I gave my luggage a try and I had to eat a bowl or two first. With the enjoyment of the tongue, all the troubles and the deep homesickness will also disappear.

 

3. Lanzhou beef ramen

It is famous for its flavor. Just like the ancient Silk Road that stretched for thousands of miles, Lanzhou beef noodles also have a long history. The legend of Lanzhou beef noodles originated from the Tang Dynasty, but they have been unable to be verified for a long time. The real Lanzhou qingtang beef noodle is developed from the old noodle soup of Changhua car beef in HuaiQing district of Henan Province (Jinbo County of Henan Province). When the beef is boiled, it becomes a gel of frozen meat, that is, the old soup, it is the most delicious beef in the car. This soup is the top product of beef noodles.

 

4. hot and dry noodles in Wuhan

Hot dry noodles are one of the traditional snacks in Wuhan. In the early 1930s S, Li Bao, a food vendor at Changdi Street in Hankou, made a living in Guandi temple by selling jelly powder and noodle soup. One day, the weather was very hot, and many of the remaining noodles were not sold out. He was afraid that the noodles would deteriorate, so he cooked and drained the remaining noodles and aired them on the board. Accidentally knocked down the oil pot and the sesame oil poured on the noodles. Li Bao sees, helpless, had to mix the noodles with oil and then dry again. The next morning, Li Bao put the oil-mixed cooked noodles in boiling water for a little hot, picked up and drained into the bowl, and then added the spices for selling jelly powder, made it steaming, aroma overflowing. People compete to purchase and eat with relish. Someone asked him what he sold, and he blurted out, saying "Hot noodles ". Since then, he has monopolized this kind of face. Not only do people compete to taste it, but many others want to learn from him.

 

5. fried bean juice in Beijing

Bean juice is a special folk snack in Beijing and has been circulating for thousands of years. It is made of green beans with a dim color and sweet taste. It is difficult to swallow for the first time. However, once you try it several times, its pure fragrance will make you unable to stop, it is no wonder that many old Beijing residents in their hometown do not forget it. When people are drinking soy juice, they often use fried food or spicy pickles such as coke rings, oil strips, thin slices, and forks. Located at the southeast corner of the intersection of ciqikou, Chongwen, The jingxin juicer stores the best taste.

 

6. glutinous rice balls in Shanghai

In the eyes of old shanghaiese, the so-called salad and Pisa are not good breakfasts, and their breakfast is a type of bread for decades. When I eat this breakfast for the first time, it seems strange. First, paste a piece of glutinous rice into a thin noodle cake, put some mustard on it, put a dough stick, and roll it into a group, this is the traditional breakfast of old shanghaiese. We can see these special traditional breakfast at some stalls in Ningbo and Shanghai.

 

7. dumplings in Ningbo

Tang Yuan is one of Ningbo's famous snacks and one of our country's representative snacks. It has a long history. It is said that Tang Yuan originated from the Song dynasty. At that time, various places began to eat a new kind of food, that is, using a variety of fruit bait as the stuffing, rubbing the glutinous rice flour into a ball outside, after cooking, eating sweet and delicious, interesting. Because the glutinous rice balls are flushed and sunk in the pot, it was first called "float". Later, some regions renamed "float" Yuanxiao. Different from the northerners, Ningbo people share the traditional customs of sitting together in the dumplings in the morning.

 

8. Shandong pancakes

 

Big cakes and green onions are well-known typical examples of Shandong. The big cakes here refer to pancakes rather than the big ones. In addition to different practices, the main difference between a big cake and a pancake is that the materials used are different. The former is flat and the latter is made of coarse grains. When you become famous, the white surface is still rare, and the coarse grain is fried as the staple food.

 

9. rice noodles in Changsha

 

The favorite breakfast in Changsha is rice noodles. There are plenty of rice noodle shops in Changsha! All over the streets and alleys, as long as there are people in the house, there will be a rice noodle shop. Famous Brands include Guilin rice noodle store, Changde Beef rice noodle store, And Gan changshun and Yang luxing rice noodles. Unknown, that's countless. Each mi powder store has its own characteristics and flavor, which give people a different feeling. When the terminal came up, I saw a white rice flour wrapped around each other, with a special sauce, yellow beans, green onions, dark red chili powder, brown beef slices, and light red crispy peanuts, the halogen smell makes people feel drool. I can't wait to stir the rice noodles, and I can't wait to eat them again, no matter whether it's hot or cold. Do you know how the braised vegetable powder is made? The cook first put the rice noodles in a spoon, and then put them in the strong child bone soup. It will take about three minutes to cook. Then, add the special halogen juice, yellow beans, green onions, dark red chili powder, brown beef slices, and light red crispy peanuts to the bowl. A bowl of steaming braised vegetable powder is ready.

 

10. Chongqing hot and sour Powder

 

The sour and spicy powder has been widely used in Sichuan since a long time ago. It is based on the locally hand-made sweet potato powder. It is named after the taste of the sweet and sour potato. Later, after constant evolution and modulation, it was officially taken to the streets, become a special snack in the streets and alleys. Authentic Bago Chongqing sour and spicy powder is the original basis of Bago's sour and spicy powder. After careful improvement of the secret system, the main raw materials are still made using Sichuan's hand-made sweet potato powder, supplemented by more than 20 kinds of spices such as chilies and vinegar, without adding any flavor or pigment, the taste of the hot and sour powder is fully appealing.

 

Even a Hong Kong chef calls delicious bacon big yellow croaker

 

 

This is the grass planted in the Sina annual competition,

ThinkHaiyanThe scene gave full play to this dish, and even the Hong Kong chefs and judges said it was delicious.

At that time, the audience was amazed!

It's been a long time!

I have never tried it because I don't like the smell of bacon very much,

Second, I was afraid that I could not even miss it.

The last time I chatted with Haiyan, I spoke about this dish.

I asked her whether your family has been cooking this dish or on-site.

She said, I just caught bacon and set it up like this,

I did not expect such a good result.

This reminds me of some pasta from Zhao yunyu.

I have eaten pasta from Zhao's colleagues in Shanghai,

It turned out to be a smell like this.

So, although I am not enjoying the blessing of Haiyan,

But if you do it yourself, it will certainly not be very bad.

 

Today's recipe has been adjusted based on your taste.

The difference is that at last the scallions are put on and the scallions are throttled.

If you want to eat the original taste of Haiyan, you don't need to do it in the last step.

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Ingredients: Yellow croaker, 1 bacon, 2 slices

Seasoning: salt oil ginger onion garlic cooking wine steamed fish oyster sauce

1.Clean up the fish, dry the fish, and prepare the seasoning.

2.1/3 of ginger and a garlic stuffed into the fish belly. The fish also cut a few knives and put Ginger slices on them, then sprinkle them with less salt and thin, and marinate them for a while.

3.Put ginger and scallions on the disk. At this time, you can prepare a pot of boiling water.

4.Put the big yellow croaker into the cooking wine for 10 minutes to marinate, and put a piece of bacon on the fish. In this way, the aroma of bacon can be well distributed to the whole body of the fish.

 

5.Boil the water and steam it in a pot for five minutes. After a lot of water is generated, the water is dumped. This water is more delicious and is not suitable for eating.

6.Remove ginger and onion Slices from the fish at the same time

 

7.Pour appropriate amount of steamed fish oil to adjust fresh.

8.It takes about 3 minutes for the root part to be steamed. I am not big here. If the fish is big, please steam for two or three minutes. Close the fire after steaming, and use the waste heat for 5 minutes.

 

9.In addition, prepare some ginger slices and roots slices (about one tablet ).

10.Use a small amount of oil to burn ginger.

 

11.Put the shredded bacon and scatter it with chopsticks to reduce the size.

12.After the fish are taken out, the fried shredded bacon is poured into the fish, and the roots of the fish are folded into a flower for decoration.

 

13.Take some fresh steamed food and put it on the fish. Boil the oil and burn it on the scallions.

 

TIPS: 1) It is not gentle, heavy, the back should be deep into the fish bone, and the abdomen should not be cut.

2) Bacon has salt, and the yellow croaker is also in the sea, and the steamed fish oyster sauce also has salt. So, it will be fine when the pickled fish are made of salt. This section can be ignored if the port is heavy.

3) The steam of the steamed fish is about to be dumped. This has already been said. Again, it is because it is very helpful ......

4) it should not be too long for the fish to be steamed. My mom once steamed a bass for more than an hour. As a result, the fish couldn't be eaten. I am really sorry for my bass classmates. It's so bad to die.