Which kinds of Chinese breakfasts have you tasted?
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Author:pmtf105f8
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Publish time:2019-05-15
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A 100-episodes’ short documentary "Breakfasts in China", which are dedicated to introduce the local breakfasts in various places of China.
A 100-episodes’ short documentary "Breakfasts in China", which are dedicated to introduce the local breakfasts in various places of China, was broadcast on time at 8:00 every weekdays’ morning. Though each episode only has 5 minutes in length, just as short as breakfast, it provides super power for starting a new day. Since the airing of several episodes, from the "Shredded pork noodle" of Changsha, Hunan Province, the "Sour soup noodle" of Kaili, Guizhou Province, the "Pig blood soup" of Chaoshan, Guangdong Province, to the "Fried Buns" of Fu'an, Fujian Province, each dish makes our mouths watering.
Xueyi Rice Noodles Store
Hunan Province is well-known as the land of fish and rice. “Xueyi Rice Noodles Store” has been in operation for 23 years. Holding in hand a bowl of big bone soup noodles strewed with minced pork, then matching it with the standard 4 set series of traditional Changsha rice noodles (sour beans, sauerkraut, mustard and garlic), and putting a poached egg into the soup, we taste noodles and sip a few mouthfuls of raw soup. How amazing is it! Even "the celestial beings also can’t resist it."
Wanbo Noodle Restaurant
There is an old saying in Guizhou Province that "You even can’t walk normally if you do not eat sour food in three days." There is one kind of “sour food” in “Wanbo Noodle Restaurant” of Kaili that will make you fascinated with Guizhou.
The tomato sauce soup boiled with the green pepper in the sour soup noodle matches with the soft and smooth rice noodles dipped with the chill powders and the shallots. What a drooling scene!
The sour soup noodle is boiled in a casserole. Pour the bone soup and sour soup into the well-arranged soup base, and add cabbages, handmade meatballs, tomatoes, mushrooms, quail eggs, pork liver and rice noodles. Then braise it in 5-8 minutes by high heat.
