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A review of the classic local breakfast in ten cities of China

1. Xi'an spicy soup

If you are a native of Xi'an, nine times out of ten you ate paste spicy soup for breakfast this morning. It seems that when I have the memory of eating, there is the term "paste hot soup". I can't remember when I first ate. Paste spicy soup, one of the most classic snacks in Shaanxi, can be said to condense the essence of Shaanxi snacks. Almost in Xi'an, as long as people live there will be paste hot soup. Walking through the alleys in the back street in the morning, you can smell the smell of broth coming out of big pots everywhere. You can hear the master selling paste spicy soup shout in the distinctive Shaanxi Dialect: paste hot soup, hot bun, etc., looking at the soup lines pulled up by wooden spoon. This is the style of Shaanxi people and the life of Xi'an people.

Boiling paste hot soup is a unique skill of the Hui people in Xi'an. It seems that there is no spread. Almost all shops selling paste hot soup will have halal brand, and some of the Muslim paomo shops will also guest sell paste hot soup in the morning. Because the essence of paste soup is soup, it is necessary to use good broth, and the pure mutton or beef broth of the bubble house can satisfy those who are gluttonous. The dishes in the paste spicy soup are very miscellaneous, and almost every restaurant sells different dishes. Maybe there will be 100 kinds of dishes in the paste spicy soup. This makes many people who drink spicy soup ignore the dishes in the soup, but I think the selection and quality of the dishes in the soup will definitely affect the quality of the soup.

2. Hot noodles in Hanzhong

In Hanzhong, there are no gorgeous faces and conspicuous signs. Many famous noodle shops do not even have signboards. There are only very small storefronts and a stack of iconic steamers. According to my observation, the higher the steamer on the stove is, the better the business of the shop is. This small shop without a name has a high steamer, and its business is very good! Seasoning is also learned, the main ingredients are fresh fried chili oil, a small amount of vinegar, some salt, a small amount of cabbage, and side dishes (usually bean sprouts and shredded potatoes, which can be optional). People in Hanzhong all have "facial complex". Those who are on business, studying or working abroad come back to their hometown. As soon as they get off the bus, they can't wait to see the noodle stand. They can't wait to rush up. They can't wait to pack their luggage and eat a bowl or two first. With the enjoyment of words, all the worries about going out and the strong homesickness disappeared.

Hanzhong Mianpi can be divided into two schools, bold and unconstrained school and graceful school. The orientation of the bold and unrestrained school is hot dough, which is characterized by wide cutting, large pepper, complete pepper seeds, complete seasonings, plenty of seasoning water, hearty eating, slightly sweating, a bit like the eight commandments eating ginseng fruit. Its representatives are Zhang Mingfu in the night market, Zhoujia in zongyingba lane, Youyi village in Xinghan Road Education College, Jiang's family in the stadium and jiangjiahongwa in Qianjin East Road. The dough of the graceful style should be cool. Its roots are as fine as silk. The pepper and seasoning are elaborately made. It has the characteristics of white, thin, light, tender, fine, soft, tough and fragrant. It is refreshing, fragrant and fragrant. Its representatives include dongmenqiao laojiupan Mianpi, Zhonglou Huangjia, Qianjin Road snack street Chenggu flavor Wangjia, Zhongshan street Dengjia. No matter what genre, the color of the side dishes mixed with noodles must be particular. Bean sprouts, spinach, red turnip silk, cucumber, etc. should be red and green, yellow and white, bright color, and the emphasis is on pleasing the eyes.

3. Lanzhou beef Ramen

Famous all over the world, Lanzhou clear soup beef Ramen is the flavor snack of Lanzhou. Like the ancient Silk Road, Lanzhou beef Ramen has a long history. The legend of Lanzhou beef Ramen originated in the Tang Dynasty, but it can not be verified due to its long history. The real Lanzhou clear soup beef Ramen is developed from the Qinghua old beef noodle soup in Huaiqing Prefecture of Henan Province (now Boai County, Henan Province). When the beef is boiled and cooled, it has become the colloidal substance of the jelly, that is, the old soup, which is the most delicious and delicious of the car beef. This soup is the top grade of beef noodle. Lanzhou beef noodles began in the Jiaqing period of the Qing Dynasty (1799). Ma Liuqi, a Dongxiang nationality, was brought to Lanzhou from Chen Weijing, Qinghua, Huaiqing Prefecture, Henan Province. Later, Chen Hesheng, Ma baozai and others unified the standard of Lanzhou beef noodles with "one clear (soup), two white (turnip), three green (coriander garlic sprouts), four red (hot pepper) and five yellow (noodles yellow). In the long period of more than 200 years after that, it was famous for a bowl of noodles, and famous at home and abroad for its rotten meat soup and fine noodle quality. It has entered all parts of the country and won the praise and honor of diners at home and abroad. In 1999, it was identified as one of the three pilot promotion varieties of Chinese fast food, known as "China's first noodles", and became a bunch of exotic flowers in the catering industry. During this period, the wisdom and painstaking efforts of Chen Ma and later countless cooks specializing in beef noodle soup were condensed. Today, because of its delicious taste and economic benefits, clear soup beef noodle is not only found everywhere in Lanzhou, but also has Lanzhou beef noodle shops in all provinces of the country and even many countries and regions in the world. Lanzhou is worthy of being the hometown of beef noodles in the world.

4. Wuhan hot and dry noodles

Hot and dry noodles is one of the traditional snacks in Wuhan. In the early 1930s, there was a food peddler named Li Bao in Changdi street of Hankou. He lived by selling cold noodles and soup noodles in the area of Guandi temple. One day, the weather was extremely hot, and many leftover noodles were not sold out. He was afraid that the noodles would turn sour and bad, so he cooked and drained the remaining noodles and hung them on the chopping board. Accidentally, he knocked down the oil pot on the table, and the sesame oil spilled on the noodles. Li Bao see, helpless, had to mix noodles with oil and re air. The next morning, Li Bao put the cooked noodles mixed with oil in boiling water for a little hot. Then he took it out and drained it into a bowl. Then he added the seasoning used for selling cold noodles to make it steaming hot and fragrant. People compete to buy and eat with relish. When he was asked what noodles he sold, he blurted out that it was "hot and dry noodles". From then on, he monopolized this kind of noodles. Not only did people compete to taste them, but also many people learned from him.

A few years later, a man surnamed Cai opened a hot and dry noodles noodle shop at the intersection of Manchun on Zhongshan Avenue. It was called "Cai Lin Ji", which became a famous hot and dry noodle shop in Wuhan. Later, they moved to Zhongshan Avenue opposite Hankou water tower and renamed Wuhan hot dry noodles. Hot and dry noodles are not only different from cold noodles, but also different from soup noodles. The noodles are cooked in advance, mixed with oil to air, and then heated in boiling water when eating. With seasoning, the finished noodles are yellow and oily, fragrant and delicious, and appetizing.

5. Bean sauce with fried dough sticks in Beijing

Bean juice is a unique folk snack in Beijing, which has been spread for thousands of years. It is made of mung bean. Its color is dim and its taste is sweet and sour. It is hard to swallow when you taste it for the first time. However, once you taste it several times, you can't stop its pure fragrance. It's no wonder that many old Beijing far away from home are always nostalgic about it. When people drink soybean juice, they often serve with fried food or spicy pickles, such as jiaoquan, fried dough sticks, crispy and row fork.

6. Rice in Shanghai

In the eyes of old Shanghainese, the so-called salads and pizzas are not good breakfast. Their breakfast is a kind of rice dumpling for decades. When I had this kind of breakfast for the first time, I felt strange. First, I rolled a ball of glutinous rice into a thin piece of flour cake, put some mustard on it, put a fried dough stick on it, and roll it into a ball. In this way, this is the old man The traditional breakfast of Shanghai people can be seen in some stalls in Ningbo and Shanghai.

7. Tangyuan in Ningbo

Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China, with a long history. According to legend, tangyuan originated in Song Dynasty. At that time, there was a new kind of food, that is, stuffing with various kinds of fruit baits, rubbing glutinous rice flour into balls outside, and then cooking them, they tasted delicious and interesting. Because this kind of glutinous rice ball is floating and heavy in the pot, it was first called "fuyuanzi". Later, in some areas, "fuyuanzi" was renamed yuanxiao. Different from the northerners, Ningbo people have the traditional custom of getting together in the morning. Ningbo tangtuan began in song and Yuan Dynasties and has a history of more than 700 years. It's a bit like making dumplings. First, add water to glutinous rice flour and form a ball (the same as when making dumplings and noodles). Let it wake up for a few hours. Then mix all kinds of stuffing ingredients and put them in a big bowl for later use. The water content of dumpling stuffing is more than that of yuanxiao. The process of making dumplings is also like dumplings, but without a rolling pin. Wet glutinous rice flour is very sticky, so you have to pull a small group of wet noodles by hand and extrude it into a circular shape. Use chopsticks (or thin bamboo slice tools) to pick a ball of stuffing on the glutinous rice slices, and then turn both hands while closing the mouth to make dumplings. The surface of the well made dumplings is smooth and shiny, and some of them have a sharp edge, like peach shaped. The surface of the dumpling already contains enough water. It's sticky and hard to preserve. It's better to make it now and eat it now.

8. Pancakes in Shandong

The pancake roll and green onion are well-known typical Shandong local food. The pancake here actually refers to pancakes, not regular pancakes. The difference between pancakes and pancakes is mainly due to their different materials. The former is made of flour and the latter is made of coarse grain. When the big pancake roll and green onion became famous, white flour was still a rare thing, and coarse grain was fried as the staple food.

Shandong people call it "Tan pancake". Tools are also unique, almost every family must. First of all, it is a round iron plate made of cast iron. It is flat and smooth on the top and has three angles at the bottom, which can be used as support. It can also leave space between the pan and the ground for firewood and fire. Then there is a rake, which is a board, on which a handle is pressed vertically, which can be dragged by hand, that is, "spreading". When the pan is hot, you can scoop a scoop of pancake paste on the pan and spread it around with a rake. Because the seeds are hot, the pancake paste is quickly solidified where it goes, which is called pancakes. What is not solidified is carried forward by the rake and the process is repeated until the whole pan is full. The length of the rake is exactly equal to the radius of the pan, so if the rake goes around the field, pancakes will be made. In order to improve the quality of pancakes, before the top pancake paste is completely set and cooked, scrape it with a piece of wood (called a scraper) to make it flat and even in thickness. Because pancakes are thin and easy to cook, they should be passed very quickly, otherwise they will be burnt. When they are mature, they can be uncovered.

9. Rice noodles in Changsha

The favorite breakfast of Changsha people is rice noodles. There are many rice noodle shops in Changsha! Walk all over the streets, as long as there are people's places, there will be rice noodle shops. Famous brands include Guilin people's rice noodle shop, Changde beef rice noodle shop, and Gan Changshun and Yang Yuexing's rice noodles. Unknown, that's countless. Each rice noodle shop has its own characteristics and flavor, which makes people feel very different. When they were brought up, they saw the white rice noodles intertwined with each other, and there were special sauces on them, yellow beans, green onions, deep red chili powder, brown beef slices, and light red crisp peanuts. The smell of bittern was delicious, which made people want to salivate. I can't wait to stir the rice noodles and start eating them regardless of the heat or cold. Do you know how to make pickled vegetable powder