How much "inner roll" is the first province of breakfast in China?

Breakfast in Guangdong, not only early tea!

Cantonese's breakfast can not eat at the end.

When it comes to eating, Guangdong will never live up to the expectations of "eating in Guangdong". The moisturizing of soup naturally needs to start in the morning.

The burdock steamed Chencun powder, tender and slippery.

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Porridge, a wide range and tide type, conidonal porridge and old fire porridge, you must talk about heroes in the early morning; noodles, bamboo risers with muscles, and oily Meizhou pickled noodles, which are collisions with different tastes; Fan, Dongguan Setan, Guangzhou intestine powder, Zhanjiang burdock powder, and Chaoshan kurne, "inner rolls" are very fierce; soup, pursuing deliciousness, driving away "hot air", hitting invincible in the world.

Chaoshan juice can be eaten in the morning.

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Cantonese knows food and know more about food. In addition to morning tea, Guangdong also has a larger breakfast "universe"!

Breakfast of Lao Guangs,

How many "sighs"?

Cantonese -style morning tea, the most out of circle of Guangdong breakfast. A few old friends at 89 o'clock, in the lively restaurant, the standard of two cups, one morning is one morning. But not everyone has that leisurely "sighing tea", simple noodles, porridge, powder, etc., they are part of the morning tea, or they can "independent martial arts", which is the most common breakfast for many people.

Dongguan roast goosecan powder, find powder in the roast goose.

Photography/Guanzhong Maike, Figure/Figure Worm · Creative

A bowl of wonton noodles,

The facade of Lao Guang breakfast!

Early in the morning, Lao Guang could come to a bowl of wonton to appetite. Cantonese -style wonton, which has a solid taste, swallowed the entire full shrimp. As for the soup base, it is even more particular. To boil the soup with earth fish (dry fish), bring unique and strong fragrance, which can awaken the Cantonese from sleep.

Zhongshan Yakou Wonton, the good taste of fish and rice hometown.

Photography/yuxin5207, Figure/Huitu.com

The noodles of other homes can be tough, soft, thick, and slippery. Guangdong's bamboo rises are very different. It is crispy -this is the tendon that is pressed out of the bamboo pole thousands of times. The noodle master got up early, the fresh duck eggs and flour collided, and the bamboo poles bounced once and again.

Shrimp made Zhusheng noodles get more fresh.

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The excellent bamboo noodles, just hot, and put lard and other seasonings to dry, enough to take the hegemon of the Cantonese breakfast. But in the hearts of Cantonese, the wonton noodles composed of Zhu Shengnan and Wonton are the king CP in the breakfast industry.

One bowl of wonton noodles is the happiness of getting up early.

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A bowl of breakfast porridge,

It is the ultimate pursuit of "fire".

The people of the people across the country have the options for drinking porridge, but Lao Guanglu drinks porridge and has the ultimate pursuit of fire.

The boat porridge carried out from the Pearl River "people", poured hot porridge on fresh fish slices, the fish was scalded and rolled white, and it was infiltrated by porridge water. Award.

Drink a bowl of boat porridge and carbohydrin.

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People in Guangzhou eat, the most afraid of the heat is too much, the fish fillets are so, and the internal organs are more difficult. A raw porridge, if you do n’t get home, you ca n’t make the taste and the pork liver and pork are just cooked. One point is old, one less, what you want, what you want is the ability of this division.

Cantonese porridge pursue the thick porridge water, and the rice grains are completely blooming; the tide -type porridge pursues the separation of rice from the porridge water, the rice grains burst from the waist, and the particles are still clear, which is the best state. In the morning, a bowl of white porridge in the silk is the bottom taste of Chaoshan people.

Chaoshan white porridge, the simpler, the more you can accept the rivers.

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Chaoshan people love to drink porridge. Sometimes, a large pot of white porridge in the morning is three meals a day. There are no big fish and big meat, mixed salty, and hemp leaves are also delicious. The sesame leaves are simply fried with lard residue, and a large bowl of porridge can be used; mixed salty is the general name of a number of pickles. Olives and so on are small "buffet breakfast".

Olive dishes, Chaoshan people's hometown flavor.

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The bottom of the porridge is the same, and the ingredients are different, and it is a new taste. Yunfu cooks porridge in the morning, adds tender pig red, sprinkle a handful of green onions, lined with red and green, looks good and delicious; Dongguan's slightly sweet and refreshing Mao root porridge, clear and light, with a large bag or a plate of intestinal powder just right. ; Qingyuan people love the pigs deeper, large and full of pig waist, pork heart, etc., cooked in white porridge into fresh sweet continent porridge, a bowl of a bowl in the morning is too happy ~

Poilic porridge, the taste of home.

Photography/Lao Zhong Playing Photography, Figure/Picture Worm · Creative

After eating hard and surviving the poor, you will know more about it. Simple porridge is the taste of happiness.

A smooth breakfast powder,

It is connected with the stomach of most Cantonese.

The "luxury" that continues from the morning tea makes Guangzhou people like to match porridge and powder. After all, this is the beginning of one day.

Drink porridge and put a plate of fried powder. The rice noodles are casual. The heat is sufficient, and the mirror is enough! In the collision between the iron pot and the big spoon, the flames were oiling and the aroma of the powder was burned out. Are you afraid that eating fried powder in the morning is too "hot"? It is better to come to the fresh intestinal powder.

Come to a scorching dry fried Niuhe, An Ya morning.

Photography/Zhang Haibin

A small plate, the white and clear white pink skin wrapped in fresh beef or barbecued pork, drizzled with the delicate and sweet black brown soy sauce, and a touch of green vegetables, which is simple, but the taste is not simple. By the way, if the store uses ordinary bottled soy sauce, then you can turn around, so casual, never authentic. Real Cantonese, see this scene,

Directly drool and go straight for 3,000 feet ~

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In Shunde, the refreshing and smooth Chencun Fan is the best choice for breakfast. Chencun Fan is similar to river powder, but it is thinner and slippery. Add a little soy sauce to achieve the delicious fish. Add burdock or pork ribs to become a smoother soup powder, and the taste is richer.

Chencun Fan, created in the early Republic of China, has a history of nearly a century.

Features of thin, slippery, and soft, locals call it "pink".

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Chaoshan people also love intestinal powder for breakfast and have their own characteristics.

Jieyang Puning's intestinal powder likes to match the thick and delicious fried garlic shiitake mushrooms; the intestinal powder of Chaozhou will put a lot of rich peanut butter and sand tea sauce; Shantou intestine powder returns to classic soy sauce, but there is a great explanation of the amount; The flat sausage powder will also be paired with a unique sweet sauce ... Chaoshan is not large, but there are many intestinal powder.

The tide -style Pingan sausage powder, wrapped in thick fried garlic shiitake mushrooms,

The rice peel was slippery, and he entered his mouth.

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In the breakfast shop in Dongguan Setan, the boss was busy burning the goose early in the morning, put it in the Setan powder, and finally poured the roast goose juice in the guest bowl. The snow -white percth with golden red -red roast goose is a bowl of "gold goose and silverse" that urged lazy insects to get up.

Sei Fan is also called 酹 Fan.

The figure is making powder.

Photography/Wu Xuewen

In Guangdong, there can be too many breakfast enthusiasts!

The Setong of Jiangmen Ensing likes to match the cooked soup, wake up and go downstairs to eat a bowl of medicinal Seto, and make up for the spirit of the spirit; Setan likes to base with seafood soup, so that people can feel the breath of the sea early in the morning; the Setan soup base of Xiguan in Guangzhou will add rice pulp, drink thicker, and coupled with the golden salted pancakes with southern milk flavor , Salted crispy.

Lao Xiguanser powder and rice slurry make the whole bowl sticky.

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In the morning, he came to the Huizhou Hengli soup powder, and the side dishes were dazzling. Use left mouth fish, shrimp, and pork bone to boil soup, hot powder, and then put pork feet, braised eggs, meatballs, and pig intestines. Heyuan's rice noodles also like the bottom of the pepper. With the pig's feet, even if you eat breakfast, you will not feel tired.

A bowl of seafood powder in "Hidden Corner" allows everyone to know the morning market of Zhanjiang. A bowl of soft and fragrant burdock powder is also one of the favorite breakfasts of Zhanjiang people. The thin river powder absorbs the burdock soup. It is not allowed to scal the mouth. Pork noodles sitting on the liver, pig heart, lean meat, and pink intestines can compete with burdock powder for the "sphere of power" for breakfast soup powder.

Burdock powder, the powder should be tender and smooth, the burdock should be soft.

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The breakfast of Zhanjiang people is simply a "food conference". The aroma of Mirong sausage powder, garlic and sesame oil; sloped sausage powder, the fresh and salty taste of the sauce also has a bit of sweet flavor; lettuce, eggs, fresh shrimp, and pork are broken. Said a stuff; Xu Wen's marinated powder and ate it, saving the appetite in the cool heat. There are also bamboo roll powder rolled into all, heavy sauce powder, meat foam, peanut rice, and sauerkraut as the dried powder ...

Handmade powder, seemingly casual, is actually hidden deeply.

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Zhanjiang Wuchuan Pink Skin, because the powder itself is thin enough and good enough, as long as the next little soy sauce and leek oil are enough to make the sleepy people get up early. It is also Wu Chuan's spicy chicken powder. The stewed chicken is very eye -catching, but the thin powder skin that is full of marinade tastes is also charming. But to talk about the ingenuity, the rotten frying powder in Wuchuanpo's breakfast must talk about the true hero.

Wu Chuan powder, can be fished, can be cooked, fried.

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When you come to Shaoguan, you will definitely break your impression of being spicy to Cantonese. In the morning, a bowl of lean broth powder, or a bowl of bone soup powder, a little chili sauce, wake up the body with a irritating taste. People from Shaoguan also love to eat sour bamboo shoots. At night, they eat sour bamboo shoots to cook for supper. When they get up in the morning, they eat sour bamboo beef powder to wake up, hot and sour and appetizing. No matter what powder eats, it is perfect if it is paired with a copper spoon cake. After all, breakfast is cool, and it is a good mood a day.

People in Shaoguan love spicy and sour bamboo shoots.

It looks "not Guangdong."

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In addition to noodles, porridge, and powder, the "universe" of Guangdong breakfast is still very large.

Breakfast in Zhanjiang and Maoming, white dustpan cooking, strong rice fragrance, I do n’t know how many children are remembered; in Gaomo, Maoming, the freshness of the shrimp, the salty sauce, and the crispness of the peanuts. Breakfast is wild.

The dustpan cooks is named after the dustpan made of bamboo crickets.

Photography/A Cai, Figure/Figure Worm · Creative

In Zhongshan, the tea fruit brought the fragrance of banana leaves. After pouring the syrup, there was a feeling of "bitterness"; Zhongshan Shiqi's golden pink fruit, filling with pork and cheeks with southern milk, making people "eaten over and overwhelmed. ruminate".

In Zhaoqing, wrapped steamed dumplings with local unique winter leaves and water plants to make coats, glutinous rice and mung bean races as carbon water, mushrooms, shrimp, salted egg yolk, Yaozhu, chestnut, peanut blessing, full of fullness, the taste is never ambiguous Essence Citizens are carefully selecting steamed dumplings.

Photography/You Ming, Figure/Figure Worm · Creative

Breakfast of Chaoshan people,

How much "到" did you eat?

Fan and porridge are just the corner of Chaoshan breakfast.

Smooth, soft and tender, and strong rice fragrance, add hot beef after being cooked. This beef krhio opens the first meal of Chaoshan people. In the shape of the shape, the round shape of the two tips is the tip of the rice pill, also called the mouse.

Beef koji, fresh soup.

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The "juice" that Chaoshan people often eat in the morning are not "fruit juice" ~ The rice pulp is cooked into a pancake and cut it into a "horn".

The cooked Chaozhou juice is white and white. It can be matched with bitter gourd, braised pork intestines, braised eggs and other side dishes, as a delicious breakfast and belly. In Puning Hongyang, people like to add brine, and they have to be paired with fritters.

The juice side dishes are rich, and you can cut something if you want to eat.

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Among the hot and steaming juice and juice of Chaoshan breakfast, Chaozhou Salt Water Cricket is also called pig crickets, which looks small jasper. It is naturally sunken after steaming, and the fried preserved vegetables are given out of the place, which is right one by one.

Use bamboo sticks to eat salted water, you can take a bite one by one.

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Chaoshan people lined up in the morning to eat potato flour. The noodles kneaded with potato flour were wrapped into a round and fat half -moon shape. It was soft and tough and translucent. Ding stir -fry filling.

The rolls of the nicheco rolls are even more solid. The steamed rice peel rolls should be eaten with a large mouth. Similarly, the pig's intestines are more rude. The fried river powder and bean sprouts are rolled into the rice peel, poured with burdock juice, sprinkled with sesame seeds, and woke up when they opened their eyes to enjoy the super happy carbohydrate.

Yangjiang's pig intestines, the first four foods in Yangjiang.

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Chaoshan people love to drink tea or drink soup. Whether it is a niche soup, a motherwort soup or a noodle soup. However, there is another premise that meat must be fresh.

Chaoshan people love pig miscellaneous, and they also love Western vegetables, pearl cauliflower and wolfberry leaves. Shantou's pig blood soup is often paired with wolfberry leaves, which is the hometown taste that I want to drink early in the morning.

In the morning, come to the bowl of motherwort soup and drive away the "hot air" ~

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Hakka breakfast,

Avenue is simple, the taste is true.

In historical changes, the Hakkas absorbed the food culture of different places and gradually formed their understanding of food. They used simple cooking methods to enjoy food more primitive and delicious.

The capital of Hakka Meizhou, with the fragrant noodles and the steaming three and the soup, to awaken the residents. In Hakka dialect, "pickled" is similar to "mix" in Mandarin, and the pickled noodles are noodles. Meizhou people use fish dew, lard and fried garlic to inject the taste of souls into the alkali water surface.

Meizhou pickled noodles, inheriting the living characteristics of generations of Hakkas.

Photography/Xiaoyao Chao, Figure/Figure insect · Creative

Do you feel dry in the morning? A bowl of pork liver, pork, pork powder and wolfberry leaf cooked three and soups, it looks timely and perfect. In addition to the deliciousness of San and Di Tang, there are also the meaning of blessing students for exams.

Three and the soup, the best CP with pickled noodles.

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The Hakka breakfast is preferred to pigs. Heyuan Zijin Badao Decoction, selected native pig's pig miscellaneous, only add pepper and salt when cooking, and then use green onions, soy sauce, fish dew, etc. to increase the umami flavor of pig miscellaneous. The bowl of pork soup is the original flavor. Cover the pork soup bowl and then cover it with plastic wrap to ensure that the essence is not lost. Steamed soup, sprinkle some salt, pepper and green onions. The vigor of pepper sweating slightly, and one day had a very energetic start.

Heyuan Zijin Badao Decoction, there are 8 parts of pigs.

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There are intestinal powder in the morning in Guangzhou and Chaoshan, and Hakkas have been stunned. Hakka tied the skin is thinner and slippery, wrapped the fried vegetables and minced meat with rice skin. The use of radish diced, becoming a classic Huizhou radish; choosing bamboo shoots, becoming Meizhou Dapu bamboo shoots. No matter which cricket is, it is a convenient and affordable breakfast choice.

的 Not only the specialty food of the Hakkas,

独 is also a unique title of Hakka dialect. The picture shows radishes.

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Breakfast in Guangdong is lighter and delicate compared to the fried carbohydrates in other big breakfast provinces. The low heat of the porridge boiled slowly, and the soup's heat was grasped, all of which revealed the pursuit of Cantonese to eat. A heavy fire has a heavy heat, and simple rice pulp can also play countless tricks. Cantonese people love to eat, and they can eat more, and a cup of early tea is just the starting point of the "breakfast universe" in Guangdong.

Drinking morning tea is not exactly equivalent to eating breakfast,

It is an opportunity for people to communicate and part of Cantonese culture.

Photo/Visual China

Text | Sanshan, ZXZ

Text Edit | ZXZ Picture Edit | ZXZ

Article First Picture | Zhang Haibin

Source: authentic style (ID: Didaofengwu), "authentic style" is the original content platform of "China National Geographic". Here, a group of people who love mountains and rivers are encyclopedia., Explore style cuisine and spread regional culture.

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