China's best breakfast ranking. How much did you eat?

Our country has eaten countless delicious foods, so do you know which ones are the best for breakfast in our country? Today, we will introduce the best breakfast in China. Have you tried?

Henan hot soup. As an authentic northerner, Hu spicy soup tastes really bad, hot and spicy, but it tastes good with tofu brain, but the price is a little expensive, which costs 5 yuan for ordinary food and 7 yuan for good food. It costs more than ten yuan to eat breakfast, which is simply a local tyrant-level breakfast.

Chongqing hot and sour powder. Chongqing hot and sour powder was circulated among Sichuanese a long time ago. It is made of local handmade sweet potato powder, and is named for its outstanding sour and spicy taste. Later, after continuous evolution and modulation, it officially took to the streets and became a characteristic snack on the streets.

Rice rolls, Guangdong. There are two kinds of rice rolls, one is sweet and the other is salty. The fillings in salty rice rolls are mainly pork, beef, shrimp and pork liver, while the fillings in sweet rice rolls are mainly fruits and vegetables soaked in sugar and then mixed with fried sesame seeds. You can choose different tastes according to your own preferences.

Ningbo Tangyuan Ningbo Tangyuan is especially famous in Ningbo, Zhejiang. It is also called "floating Zi Yuan" because it is cooked in a pot with glutinous rice balls, floating and heavy, simple, nutritious and healthy.

Jiaozi. As the saying goes, "jiaozi can't eat well". In China, jiaozi plays a very important role in breakfast, especially glutinous rice balls. Just looking at pictures makes me want to eat.

Guilin rice noodles. Some places just want to eat a bowl of pasta in the morning, and Guilin rice noodles is one of them. Guilin rice noodles are delicious for breakfast. Think about how happy it is to have a sip of hot soup in the morning.

Shanghai tangyuan Tangyuan is a traditional breakfast for old Shanghainese, which 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.