Top 10 Breakfast Lists in China! The 5th makes the northerners silent, and the 8th type makes the southerners call wildly

——Attached detailed practice + pit avoidance guide, collect and forward ❗️ it after reading

Chinese Breakfast Jianghu: From South to North, the Cultural Code in a Bowl of Fireworks

Chinese breakfast is a feast for the palate that spans thousands of years and spans thousands of miles. It is not only a satisfying thing, but also carries the regional character, historical memory and fireworks in the market. From the "premature" carb carnival on the streets of Wuhan to the exquisite aesthetics of "one cup and two pieces" of Guangdong teahouses, every bite is a cultural chew. Combined with the high-popularity list of the whole network and the secret books of local gourmets, we will reveal the top ten "top streams" in the Chinese breakfast industry for you, with authentic practices and cultural traces, and take you to eat China in one bite!

1. Wuhan hot dry noodles: the pride of the rivers and lakes in sesame sauce

Jianghu status: Hubei breakfast carries the handle, and Shanxi knife-cut noodles and Sichuan dandan noodles are called "China's three famous noodles".

Soul ingredients: alkaline water, sesame paste, diced radish, capers, chives.

Core Techniques:

1. Dusting noodles: Cook the noodles until they are medium-rare, spread them out and pour sesame oil, and blow them with a fan until they are semi-dry, creating "elastic teeth and tough" muscles and bones.

2. Mixing sauce: Sesame paste needs to be adjusted with sesame oil until silky, the ratio is 1:3, and the noodles are "fast, accurate, and ruthless" when mixing, and it is completed within 10 seconds to avoid lumps.

   Cultural stalk: Before the 1950s, it was called "sesame sauce noodles", and after the name change, it drew a clear line with Beijing sesame sauce cold noodles, and Wuhan people laughed that "the name change changed out of cultural self-confidence".

Recommended pairing: eggnog (rice wine with egg drops) or paste rice wine, anti-greasy and fragrant, sweet and salty.

2. Guangdong rice rolls: Lingnan poetry as thin as cicada wings

Jianghu status: one of the "four kings" of Guangdong morning tea, with an average daily consumption of more than one million.

Soul ingredients: aged rice milk, fresh shrimp, barbecued pork, beef, lettuce.

Core Techniques:

1. Slurry: Mix old rice and new rice at 7:3, soak for 6 hours, and add a little potato flour when refining to improve toughness.

2. Steaming: Heat the steamer in the drawer for 30 seconds, and the scraper "Z" shape is retracted to lock the filling juice.

   Genre Battle:

• Cantonese style: luxurious filling, drizzled with sweet soy sauce;
• Chaoshan: With preserved cabbage grains and sand tea sauce, it is more salty and fragrant.

Pit avoidance guide: If the rice milk is too thick, it will be hard, too thin and easy to break, and the slurry should be as uniform as splashing ink.

3. Henan Hu Spicy Soup: The spicy and fragrant soul of the Central Plains

Jianghu status: Henan people's "breakfast light", the average daily consumption can circle the earth 3 times.

Soul ingredients: beef/mutton, gluten, vermicelli, daylily, pepper, more than 30 kinds of spices.

Core Techniques:

1. Thicken: Add sweet potato starch in three portions, stirring clockwise until it is thick and does not drip.

2. Spices: star anise, cinnamon, grass fruit, etc. need to be fried and ground to stimulate the compound aroma.

   Geographical differences:

• Xiaoyao Town: beef bone soup base, heavy pepper and spicy;
• Beiwudu: Mutton bone soup base, mellow and sweet.

Golden partner: fried buns or fried buns, dipped in soup and eaten, the carbohydrate satisfaction is bursting.

Fourth, Tianjin pancake fruit: the market philosophy in the fragrance of mung beans

Jianghu status: Tianjin breakfast totem, selected as intangible cultural heritage.

Soul ingredients: mung bean noodles, eggs, steamed dumplings (thin crispy), sweet noodle sauce.

Core Techniques:

1. Spread the cake: the temperature of the iron plate is 180 °C, the pulp is scooped and rounded, and the bamboo dragonfly spins out a paper-thin pie crust.

2. Stacking: After the egg mixture is fused with the crust, quickly turn over to ensure that the steamed rice is crispy and does not return oil.

   Faction Battles:

• Traditionalism: only add steamed grates, and reject "heretics" such as lettuce and ham;
• Innovative: Infused with cheese and chicken steak, young people call it "really fragrant".

Trivia: Authentic Tianjin pancakes are fruitless without green onions, which locals believe will spoil the flavor of the beans.

5. Lanzhou beef noodles: one clear, two white, three red and four green Northwest aesthetics

Jianghu status: "China's first side", with more than 50,000 stores worldwide.

Soul ingredients: high-gluten flour, fluffy gray water, beef leg bones, white radish, oily spicy seeds.

Core Techniques:

1. And noodles: "three times water, three times ash, ninety-nine eighty-one times kneading", the achievement of noodles gluten.

2. Hanging soup: beef bones + local chicken simmer for 6 hours, skim the oil until "clear as tea soup".

   Classification of noodles: There are 9 types of noodles from "capillary" to "large and wide", and the locals prefer "two thin".

Hidden eating method: When adding meat, shout "meat double flying", that is, double the amount of meat, and become a luxury version in seconds.

6. Chongqing noodles: the happiness and enmity of the spicy rivers and lakes

Jianghu status: Chongqing people eat an average of 5 million bowls a day, and the soul of alkaline water and red oil collides.

Soul ingredients: alkaline water, lard, sprouts, spicy seeds, pepper powder.

Core Techniques:

1. Spicy: Mix Erjingtiao + Chaotian pepper 3:1, burn rapeseed oil to 270 °C and pour it in, stirring up the spicy aroma.

2. Seasoning: The bottom of the bowl should be laid out in the order of "lard base, soy sauce fresh, and peppercorns to fix the soul".

   King of Toppings:

• Pea noodles: stew peas until they are sandy, and stir-fry them in mixed sauce until crispy;
• Fat sausage noodles: the intestines are marinated for 3 hours, soft and glutinous.

The law of metaphysics: the more broken the storefront, the more positive the taste, and the plastic stool + low table is the authentic configuration 5.

7. Shanghai fried buns: Shanghai-style exquisite under the warning of bursting juice

Jianghu status: the "queen of variety" in Shanghai's breakfast industry, with an average daily consumption of 2 million.

Soul ingredients: old dough, pork skin jelly, black sesame, chives.

Core Techniques:

1. Dough: Semi-fermented dough, fluffy and locks in the soup, fried with folds facing down.

2. Heat: Fry until golden brown at the bottom, then cover with water and steam to cook the filling.

   Faction Battles:

• Shimizu pie: fully fermented noodles, thick skin and little juice;
• Muddy water pie: Semi-fermented noodles with thin skin and stir-fried juice.

Edible taboos: After biting the skin, suck the soup first, otherwise the famous scene of splashing clothes will be warned!

8. Yunnan cross-bridge rice noodles: the southern Yunnan style with a sense of ceremony

Jianghu status: Yunnan gastronomic business card, UNESCO "World gastronomic heritage" candidate.

Soul ingredients: broth (old hen + Xuanwei ham), grass sprouts, quail eggs, fillet flakes.

Core Techniques:

1. Blanching: Wrap the raw meat slices in quail egg mixture, soak in 90°C broth for 5 seconds, tender as tofu.

2. Soup base: chicken bones + pork barrel bones boil for 8 hours, seal chicken fat on the surface to lock the temperature, known as "can blanch raw meat".

   Authentic way to eat: first meat and then vegetarian, and finally rice noodles, the soup is fresh.

Cold knowledge: The rice noodles across the bridge originated from the inspiration of Xiucai's wife to deliver food, and the bridge was designed for heat preservation.

9. Shandong multigrain pancakes: Qilu wisdom of abundant grains

Jianghu status: The carb overlord of pancake rolls, feeding half of North China.

Soul ingredients: cornmeal, millet flour, steamed buns, green onions, sweet noodle sauce.

Core Techniques:

1. Spread the cake: Burn the tweezers to 200°C, and the batter bamboo dragonflies are unscrewed, as thin as rice paper.

2. Lamination: Spread the egg liquid while it is not solidified, and sprinkle sesame seeds to enhance the flavor.

   Metaphysical collocation:

• Classic: steamed bun + green onion + sweet noodle sauce;
• Deluxe Edition: Spicy Strips, Weilong, young people call it "Chinese-style taco".

Cultural stalk: Pancake rolls and green onions are jokingly called "the spiritual nitrogen pump of Shandong people".

10. Xi'an Meat Sandwich Bun: The Qin and Han Dynasty relics of fragrant meat and rotten meat

Jianghu status: one of the three giants of Shaanxi breakfast, with more than 10,000 global chains.

Soul ingredients: white Ji bun, bacon pork, old braised soup.

Core Techniques:

1. Bun: The dough needs to be "tightened in the tiger's mouth", and the "chrysanthemum heart" is hot when baking, crispy on the outside and soft on the inside.

2. Stew: Pork belly with skin + 20 spices marinated for 6 hours, the fat meat is crystal like amber.

   Orthodox Controversy:

• Muslim version: beef, with cured beef;
• Hermes-Epitek version: pork is used, called "cured meat and steamed buns".

Cold knowledge: The authentic way to eat is not to cut the bun, hold the bun and bite it, and the juice is authentic.

The Chinese Code Behind Breakfast: Why Do These Delicacies Dominate the Top 10?

1. Geographical imprint: wheat in the north, rice in the south, ingredients determine the genre;
2. Market wisdom: such as hot dry noodles "Shan noodles" to resist lumps, Hu spicy soup "thickening" to lock the temperature, are the life wisdom of working people;
3. Cultural symbols: The classification of "capillary, large and wide" of Lanzhou beef noodles is in line with the straightforward character of the Northwest people;
4. Evolution of the times: pancakes with spicy strips, raw pan-fried cheese flavor, the collision of tradition and trend.

epilogue

From the "premature" fireworks on the streets of Wuhan to the exquisite aesthetics of Cantonese morning tea, Chinese breakfast has long gone beyond the category of "eating" and has become a living fossil of regional culture. How many of these top ten breakfasts have you checked-in? Forward it to a friend and measure the vastness of China with your taste buds!