The province with the most differences in things, breakfast is thick and lively!

Author:Authentic style Time:2022.09.01

Pancake, just 1/3 of Shandong breakfast

The breakfast of Shandong people is like a thick, atmospheric and tolerant like Shandong people.

Zoucheng chicken soup, the feet of chicken!

Photography/Lu Wen

The rising sun is rising, the pancakes in Linyi, Zaozhuang and other places are crowded, and the iron -raid pancake flowing vegetables are floating around the aroma of grains of grains. , The biscuits are more fragrant.

Zaozhuang vegetable pancakes, vegetables are free.

Photography/Chai Chai Scholar

The breakfast in Jinan invited the "door god" of Sweet Moer and Oil Rotaer. Weifang people "chose difficulties" to choose a fire. It also floats in the sea.

Qingdao pot stickers are scorched and fragrant.

Photography/LU0375, Figure/Figure Worm · Creative

Food production is third in the country, the production of vegetable production nationwide, and the number of seafood production in the country. Shandong, which is in Shandong, and the sea, has a kind of tolerance of the world.

1/3 of Shandong breakfast,

One bite of pancakes and soup.

The breakfast pancakes of Shandong people are not as simple as the green onions. They can be rolled tenderly or rough and rough! This breakfast landscape that is strongly interpreted "What is Shandong pancakes" only occupies only 1/3 of the province, but it interprets the "most Shandong" pancake eating method.

Shandong miscellaneous pancakes are delicious.

Photo/Visual China

"Most Shandong" pancake breakfast,

How many fancy rolls are there?

As the city with the largest area and the largest population in Shandong Province, almost everyone in Linyi is a "pancake artist". The batter made of grains of grains is poured into the heated cricket (ào) seeds, and the method of boring or rolling (sound FA) is used to make the batter burst into intoxicated grain fragrance. There are kung fu in the pancakes, and different grains bring a completely different flavor. Wheat, corn, millet, and sorghum are the "four heavenly kings" in the pancake industry.

Linyi pancakes, the ingredients of the bag are much selected.

Photography/Chai Chai Scholar

Pancake is also philosophy. I like to wrap the materials in a low -key manner, and make a method of planning. Pure grains handmade big pancakes are enough to compete for all tricks early. Simply apply salt oil, a pair of sugar, or local small dishes such as dregs tofu. The simple smell of Qin incense comes from the summoning of miscellaneous grains.

Pancakes and green onions are indeed very good.

Photo/Visual China

As the first agricultural province with the first vegetable output and the third grain output, Shandong's total agricultural output value in 2020 has exceeded trillion yuan, ranking first in China's province. The horizontal horizontal bangs on fruits and vegetables are reflected on the vegetable pancakes in Linyi and Zaozhuang.

Zaozhuang's vegetable pancakes can be called the Breakfast of Breakfast. There are more than 20 vegetables alone. Generally, there are cabbage, noodles, tofu, radish, small melon, leeks, etc. The flavor is chopped, plus a pancake, which can be called a large pot that can be carried. The Linyi people also involved the fried chicken and the Yihe River shrimp into pancakes, and invented a self -service pancake eating. Spinach leeks amaranth all kinds of green, decorated with powder tofu radish, reached great harmony in pancakes, which is definitely a hard -core "light food".

The vegetable pancake is very suitable for fat loss meals.

Photography/Li Zongxian, Figure/Figure Worm · Creative

In Tai'an's breakfast hegemony, the acid pancakes also occupied a place. Roll on leeks, garlic, green onions, or fritters, let people have the experience of "will be the top of Ling Nu"; the good morning of Rizhao can be involved in the spring cakes and elm money in spring, or the yellow catfish can be involved into Pancake. In the Lanshan area, with the tofu brain with crab sauce, the seafood version of the coat of the small shrimp skin is combined with the pancakes rolled out, and the early morning sea breeze is leveraged.

Fried shrimp with pancakes, combined with sea and land.

Photo/Visual China

Farmers in eastern Jining have the habit of eating pancakes in the morning. The sorghum pancakes mixed with beans and millet are also called "three meets of pancakes", as well as "囫囵谷" pancakes and sweet potato pancakes with bran. Cake with soup soup water.

Sweet potato pancakes have a unique aroma.

Photo/Visual China

The morning of the canal group,

The moisturizing of soup soup water is indispensable.

It is said that there are more than a hundred flavors of soup. How do I drink breakfast soup in Linyi, Zaozhuang, and Jining? Everyone has their own experience.

Linyi is taking the "black" line. A large amount of black pepper is added to the beef bone soup. How much is the temptation of "head pot"? On the streets of Linyi at three in the morning, they got up early and sleeping late, and they were waiting to be soothed by the morning soup. The "test card" (also known as the chart) in Matou Town, Tancheng is also a good partner of the puppet.

Linyi beef crickets, more beef is best.

Photography/Haifeng, Figure/Figure Worm · Creative

"Bai Yan" often appeared in the appearance of "Yang Soup" in Zaozhuang and Jining. The fire, Wenhuo, and small fire alternately, the lamb was boiled into the soup, and a layer of bone marrow oil was floating, and the city was full of fragrance. Be sure to add a lot of white pepper to make the soup look clear. The white "sheep" and "sheep soup" have similar genes, so many small shops simply make "sheep soup sheep" to show authentic and give the diners with double satisfaction.

Lao Jining likes to use a bowl with a cage with a cage with a crystal tough tough noodle angle. A piece of flesh and flesh, the balance of meat, soup, and noodles, or simply soaking in oil cakes in the soup, it is also self -evident happiness.

As soon as the hot soup is rushed, the soup is done.

Photography/Lu Wen "Sweet and Sour Pot Soup, Bowls in the Four Seasons are not cold. When it comes out of Jining Prefecture, I can't drink it." Jining also loves to drink spicy soup, put a bowl and mouth, and then put the fritters into the bowl. Bubble, fragrant ~ Of course, pork pies, leeks and egg boxes are also all matched with spicy soup.

The Jining people call "paste porridge" directly as porridge, and loves a faint flavor and strong bean flavor. With soybeans and soybeans, you are too luxurious to soak lamb, open the fritters, and turn to a bowl to drink. In order to adapt to the heavy physical labor of the canal, the cooked bèng meat was eaten together on the rice. I am motivated!

你 Carnivorous rice, just ask you hardcore?

Photography/Chai Chai Scholar

Regardless of the cold winter or midsummer, Zaozhuang's lamb soup hall has already prepared a pot of clear soup.

It is "clear soup", but it is a milk white soup boiled in more than a dozen spices. The original soup is straightforward, which can best reflect the skills of Zaozhuang mutton soup. The fragrance of the meat in the soup returns to the bowel, and another hot -tone mutton, a plate of peanut rice, big mouth meat, big mouth soup, maybe big wine, it is worthy of our big Shandong!

Zaozhuang mutton soup, the original soup is very fresh.

Photography/Chai Chai Scholar

Along the canal, to the city of another Grand Canal, Liaocheng. Lakes, rivers, and cities are integrated. The breakfast of this water city has both historic thick and avant -garde atmosphere.

An ancient earlier hits, meat and eggs are stuffed, and they are combined with each other. The whirlwind shape of the egg liquid and meat is particularly called "wind stir up" and romantic burst. As for the eight batches of sister -in -law, the canal boat workers who have been worn by heavy physical strength are very well matched with Hu Spicy Decoction and Sweet Mo. The most irreplaceable Liaocheng way of eating is to cut eight batch of dumplings along the cakes.

Liaocheng hits, there are Qiankun inside.

Photography/Chai Chai Scholar

Many Shandong people like to combine with old cakes and old tofu in the morning. Liaocheng Gao Tang's old tofu is one of the best in the country. Braised fragrance, spicy fragrance, oily fragrance, bean flavor, tofu like snow like jade, deep red like amber, it is a pity not to eat a bowl of a bowl.

Gao Tang old tofu, crystal clear and smooth.

Photography/Chai Chai Scholar

As one of the five major commercial ports in Jiangbei, Linqing's early point also accompanied the sound of the canal to the north and south.

Linqing's sweetness is sincere, along with the ancient production tradition; Linqing's burning is delicate, exuding a faint flavor, crystal clearly like lanterns; Linqing Shi Xiang noodles are the delicate ceiling of the canal early, the eighteen dishes are on the codes of the eighteen dishes on the codes. On the surface, from vegetables, pickles to seasoning ingredients, marinated ingredients, braised seeds, mighty, and five flavors blend; Linqing's mutton soup, lamb soup, fried peppers look fragrant.

Linqingyang miscellaneous soup, fried pepper is the highlight.

Photography/Chai Chai Scholar

The dark route is not without. Even if it is too fresh, there will be loyal audiences. Texas sheep intestines, sheep intestines are irrigated into sheep blood, starch, and spices, cooked in the old soup, exuding seductive fragrance. Texas is not everyone's heavy taste. The old plain tofu, which is known for Luxi, halogen and local cottonseed oil made of soy sauce, salt and spices constitute the essence of tofu. Wowotou, I ca n’t eat it for a long time.

Texas sheep intestines, black from the inside out.

Photography/Chai Chai Scholar

Shandong breakfast is also indispensable for noodle soup. In terms of meat, Tengzhou's big meat hand rolled noodles; on history, there is a moist lamb noodle. Since the early rise of the Qing Dynasty, it has witnessed countless early mornings on the canal; on the creativity, who can beat the Sichuan flavor of Zoucheng in Jining. The development of Lunan coal field brought a large number of Sichuan people, and it also brought Sichuan flavor to the local food culture; and Taierzhuang Huanghua beef noodles are also a kind of delicious breakfast in the canal on the banks of the canal.

Sichuan flavor noodles witnessed a period of history.

Photography/high rock, picture/picture insect · creativity

Breakfast of Yellow River,

The oily and meat fragrance is precipitated.

The Grand Canal passed through Shandong, and the Yellow River flowed into the sea from west to east. Like the canal urban agglomeration, there is also its own heavy breakfast culture on both sides of the Yellow River.

Egg bags, candy, and sweet foamy and soup.

Photography/Dong Xintian

As the first city of the Yellow River to enter Shandong, Heze borded to Henan, and the breakfast style was very similar. It became another candidate city of "breakfast soup" after Luoyang and Kaifeng.

It is worthy of the reputation of "China's First Soup". Shanxian Lamb Soup discovered the delicate flesh quality of the southwestern green sheep in the southwest of Lun. Using non -heritage skills, she stewed the sheep soup with "white white like milk, water fat blend, pure texture". Drink a bowl in the morning, refreshing!

Shanxian lamb soup, thick and delicious.

Photography/Chai Chai Scholar

The meat is like muddy "eye nest soup", a little sweet "milk scum soup", and "horse honeycomb soup" and "Sankongqiao soup", etc., even the lamb and sheep mixed with the wok can also adjust the flavor. Cold dishes. Just follow the local "one bowl of soup, three dollars cakes, and a sheep brain" to immediately chase the first freshness. If you add two or two colorful and golden crickets with golden and tender outer coke, it is the joy of accumulation.

Tancheng Zhuangzhuang, very thick.

Photography/Chai Chai Scholar

Cao County, Heze, Shandong, won the delicious wisdom, removed the small fish in the pond in the southwestern region of Lusu to cook the small fish soup, with a faint fish fragrance. As for the "ball soup" called "white soup", the tofu balls, Longxu pills, Dabai pills, and pork balls are gathered in a bowl.

The giant savage made the corners of the sheep and the noodles made into a jar soup. In the early morning market, people fell in love with this salty and rich flavor, and they could drink a hot sweat. The jar soup, the noodles are smooth and delicious.

Photography/Chai Chai Scholar

Although there are not many early tricks in Jinan, there are a classic "door god": oil rotor and sweet Moer.

Sweet Mo is not sweet, but a salty porridge. The Jinan dialect is called "what" is "what", and the porridge is "add", that is, adding vegetables, tofu and other foods. After homophonic, it has become the early "sweet foam" of Jinan.

Sweet Mo, the signboard of Jinan people earlier.

Photography/Dong Xintian

The salty porridge bottom mix and match the ingredients, and early in the morning, there was a "mixed flavor". This may also be the breakfast philosophy of Jinan people. It is always the oily rotation that appears with sweetness, crispy outside, soft inside, with unique spirals. A sip of sweetness, a bite of oil, the most comfortable autumn morning.

A circle of oil rotation, crispy fragrance.

Photography/Dong Xintian

Breakfast in Zibo loves biscuits very much. The Zichuan sesame cakes and Boshan sesame cakes are walking on the carnivore, which is very salty; the Dongtai sesame cake is a bit strange, and the mixing of green onions and sugar brings novel salty sweets.

I want to bring sesame seeds ~

Photography/Chai Chai Scholar

Even more weird, maybe Boshan oil powder. The fermented acid oil powder or non -fermented sweet oil powder can be paired with vegetable pancakes. The most luxurious breakfast choice is Xiaomi Pancake rolls of pork head. The pancake made of pure Xiaomi rolls with a slightly cold meat slices with jelly, and then the bowl of stewed pig blood soup covered with pepper is filled.

Weifang and Zibo are adjacent to each other. The Yellow River has not flowed from the country, but it is also a "burning city." Weifang people got up early to wait in order to wait for the freshly baked meat fire. The fire that must be eaten when it is baked depends on the hot breath. Bite a bite, suck with a mouthful of stuffing, dig two spoons of tofu brain, and the fragrance of fresh meat and green onions sprayed with the hot air, becoming Weifang's breakfast ceiling.

Take a bite and know that its skin is thin!

Photography/Island City Biao, Figure/Huitu.com

In addition to the burning of the meat, Weifang also has a hard surface of the hard surface overwriting (also called the bar burning of the bar). Cutting on the edge of the cake becomes a "fire burning". It is also called a vegetarian fire), and there is no fat burning. As for the drum cake with a flat side, roll the fritters when it was released, and then the bowl of salty porridge is a perfect match.

The rolling Yellow River entered the sea in Dongying, and Lijin Flat became a well -known earlier. Get vegetables such as chives and green onions by the Yellow River, mixed with the meat stuffing marinated with broth, and made a squeak in the water and oil encounter with the Yellow River atmosphere. Binzhou Qiaozhuang water frying buns are divided into autumn colors, and the bottom is frying into light yellow. There are more than a dozen shapely folds at the seal.

From Zhengzhou, Kaifeng to Binzhou, Dongying,

People at the Yellow River love water decoction.

Photo/Visual China

Qingdao, Yantai, Weihai,

How fresh is breakfast?

When the big pancakes and soup soup water, when the bakery is burned, it is difficult to solve the score. Shandong has both the dual richness of the land and the ocean, and the people who are accompanied by the sea in the thick Shandong breakfast inject a touch of openness and vitality.

Sea cucumber millet porridge, breakfast of "simplicity".

Photo/Visual China

Qingdao, who accompanied the sea of Yishan, merged her beautifully into breakfast. Scallops, clams, sea oysters, prawns, abalone ... Seafood from all walks of life are taken home from the market to make a simple bowl of simplicity. Put the seafood into a rolling surface of the hand, or cook a bowl of seafood soup. The breakfast of Qingdao people is so "simple and unprepared".

Seafood soup, clams are not less.

Photo/Visual China

Haiwei can also be wrapped and walking away. About the 1990s, Sanxian's big meat bag swept Qingdao, almost early. The large bag of fillings is never sloppy. It is covered with amaranth and mountain vegetables, and also contains tight meat cakes and flowing soup, especially prawn bags, which are visible to the naked eye. People in Qingdao also loved prawn pot stickers. They put a whole trembling prawn into the pot sticker and bite the juice immediately.

The shrimp pot stickers, the whole bag is the best.

Photo/Visual China

For breakfast in Yantai, you can come with a bowl of noodles. "Big" is like Fushan Da Noodles, and the noodles are infinitely free from halogen. Various noodles are derived in the way of throwing and beating, and they are fully connected to the variable braised. Spring scallops, Haihong, autumn kidney beans, Chinese cabbage in winter, and the noodles in the morning of the four seasons have their own advantages; the "small" is like Penglai noodles. Pull out the noodles such as shredded and falling, and then paired with seafood made of sea seafood, braid fish, black fish, sea oysters and other seafood.

Penglai noodles, abalone is also a supporting role.

Photography/Chai Chai Scholar

Yantai and seafood soup called "soup" are not paid to the specific match, but the taste of the family. On the breakfast stalls on the street, the chili cakes and fried cakes were hot, and the thin noodles swayed in the oil. No wonder people called it "noodle fish".

Yantai Ocean Cyberdishin, fresh.

Photography/Wang Yunjiang, Figure/Figure Worm · Creative

Only the "Ninghai Brain Rice" is unique, pouring millet porridge on the tofu brain, covering all kinds of side dishes, chili sauce, pickles, and eating fragrant, salty, spicy crispy, is more casual early.

A bowl of sea vegetable noodles, with Shanghai cuisine buns, the taste of the ocean and land in Weihai breakfast. The Weihai people also prefer corn cakes. They use sea vegetables to fill in the aroma of corn and soybeans, and sea vegetables have injected souls. The big buns of the sea vegetables are filled with the taste of the sea.

Photography/Chai Chai Scholar

Mo Yan used a series of contrasts in "Red Sorghum", which ignited the emotions to Shandong like a rainbow. Perhaps the same is true of the breakfast world in Shandong. The rude and delicate pancakes, the most exquisite and exquisite soup, the most complete and most individual fire, the most delicious and simple seafood noodles ... For Shandong people, breakfast is the taste of the homeland Eating breakfast is a matter of peace of mind.