Chinese breakfast is always varied, and almost everyone has their own favorite.
If you had to choose one for the "national breakfast", it would probably be the fritters.
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The most prominent feature of Cheung Chau characteristic fried fritters is its shape, which is much larger than ordinary fritters and is more fluffy and soft inside.
Eat a single serving of fritters and you'll get double the satisfaction. Such a distinctive and delicious fritter has always been loved by Yunfu people, and it is one of the must-order meals every time you go to Cheung Chau Hotel.
Materials for Cheung Chau fritters
Flour, fresh yeast or old noodles, soda ash, oil, salt
Production process
1. Hair noodles. Use fresh yeast or old noodles (yeast noodles) together with water to knead, let stand and wait for full fermentation, add an appropriate amount of soda ash and salt to the dough;
2. Roll the dough into long pieces, then cut into thick one centimeters, about ten centimeters long strips, after properly brushing the oil in the middle, each two strips are stacked up and down, and then pressed with the back of the knife in the middle position to form the prototype of the fritters; put aside, carry out secondary fermentation for twenty to thirty minutes;
3. Heat the pan wide oil, about 80% heat, put in the good fritters to fry, while frying while turning, while using chopsticks to assist in shaping;
4. Wait until the fritters are beautiful golden brown before they come out of the pan.
Freshly cooked fritters have a crunchy and tough texture
Slightly salty scent
Serve with sweet, pure white soy milk
Simple though
But Cheung Chau features fried fritters brought in
That double wonderful satisfaction
It's addictive
Love it love to old age
Reporter: Ou Weidong, Dedong, Mo Yinglin
Editor-in-charge: Qin Xiaoqing
Duty Director: Zhao Jun eel
Chief Editor-in-Chief: Lullivan