What are the Chinese breakfasts?

Hu spicy soup, also known as Hu spicy soup, is a traditional breakfast in Henan. It's a traditional Chinese soup for breakfast in northern China. Hu spicy soup is very common in breakfast stalls on the street. Delicious, very suitable for other breakfast meals. There are mainly Xiaoyao Hu spicy soup, Zhumadian Hu spicy soup, Kaifeng Hu spicy soup, Beiwudu Hu spicy soup and other varieties, each with its own characteristics.

2. Fuzhou fried dumpling

Pot-side paste is a delicious local snack in Fuzhou, which can be seen everywhere in stalls and snack bars in Fuzhou. It is made of rice paste, oysters, clams, dried clams, chopped green onion, mushrooms and so on. With fried dough sticks, oil cakes, steamed bread and other foods, local people regard it as a good breakfast product.

3. Lanzhou Beef Lamian Noodles

Lanzhou beef noodles, also known as Lanzhou broth beef noodles, is one of the top ten noodles in China and a halal snack in Lanzhou, Gansu. Won the unanimous praise of customers at home and abroad. It was rated as one of the three largest fast food in China by China Cuisine Association, and won the reputation of the first side in China.

4. Shanghai Tangyuan

Tangyuan is a classic Han snack in Jiangnan area. The traditional breakfast of old Shanghainese can be seen in some stalls in Ningbo and Shanghai. The glutinous rice is rolled into a thin piece of bread, topped with mustard tuber and fried dough sticks, and rolled into jiaozi. In this way, the pure Shanghai glutinous rice balls are finished.

5. Ningbo Tangyuan

Tangyuan is one of the famous snacks of Han nationality in Ningbo, Zhejiang Province, and also one of the representative snacks in China. This is the custom of Spring Festival and Lantern Festival. It has a long history. According to legend, Tangyuan originated in the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) began to eat a novel food, that is, black sesame seeds, pig fat oil and a little sugar were used as fillings, and glutinous rice flour was used to make balls outside. When cooked, it tastes sweet and delicious, which is very interesting. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Different from most people in China, Ningbo people have a traditional custom, that is, the whole family get together to eat jiaozi on the morning of the Spring Festival.