中国北方早餐美食合集，50种诱人的早餐！2小时早餐美食分享，你绝对不能错过！

中国北方早餐美食合集，50种诱人的早餐！2小时早餐美食分享，你绝对不能错过！

Shaobing and fried dough sticks, an amazing combination is the “carb double-edged sword” that only locals know. The combination is now making “eight batches of fried buns” . “Eight batches” refers to the multi-layer structure formed after it is folded. The method is more particular than that of ordinary fried cakes. The core is “enough layers and crispy enough when eaten”. The sesame cakes baked in the oven are crispy on the outside and you can hear a crisp sound when you knock on them . The inside is soft and layered, which can easily wrap the fried buns without being soaked and softened by the oil. The beauty of this combination lies in the “complementary taste and superimposed aroma”. The way to eat it is also very casual. The wheat aroma of the sesame cakes neutralizes the grease of the fried buns. It is crispy but not greasy, and it is full of “crunch” when you bite it. It costs 3 yuan per piece. You can see that there are still many people queuing to buy it. This is the process of making sesame cakes. Kaifeng people regard the “inclusiveness” of sesame cakes as From meat to vegetables, from sweet to salty, there is nothing that cannot be put into the sesame seed cake. The “carbohydrate soul” that adapts to everything is indispensable in the soup stalls in the morning market, snacks in the night market, family dining tables, and even as souvenirs for visiting relatives and friends. Every crispy and fragrant bite is part of the urban happiness of old Kaifeng. The fried dough sticks are made by machines here in the street breakfast shop. The machine can realize the automated and coherent operation of dough division, rolling, shaping, and putting into the pot. It can make dozens of fried dough sticks per minute, which is much more efficient than manual kneading and pulling. It can quickly meet the needs of a large number of customers and reduce waiting time in queues. The price of fried dough sticks is RMB 1 each. Various porridges and soy milk are sold here. Egg custard is a very representative and affordable breakfast warm meal. The smooth and tender texture, simple and fresh taste, and rich taste with various small ingredients are 5 yuan per serving of egg-filled pancakes. Egg-filled pancakes are well-deserved “traffic leaders”. The sizzling pancake crust and the aroma when the egg liquid is poured in are brushed with soul sauce and sprinkled with green chopped green onions and coriander. Lettuce can be added as needed. A fragrant egg-filled pancake is ready. Egg pancakes are also made here. Bamboo pushers are used to quickly unscrew them and spread them into round pancakes as thin as cicada wings. The pancakes just out of the pan have a crispy egg aroma on the outside and are soft and chewy on the inside. Shredded carrots and chopped green onions are added inside, as well as various side dishes to make the taste richer. One bite contains all the carbohydrates, protein, and fat. Hu La Tang restaurant is a super popular classic breakfast in Henan, which can be called “the magic of warming up in the morning”. It is even more common in the morning markets of ancient capitals like Kaifeng. It can be seen that its soup base is a thick soup made from beef bones or pork bones that has been boiled all night. It is thick and smooth, and contains a lot of ingredients, such as chewy vermicelli, soft tofu shreds, fresh beef slices , and side dishes such as black fungus and day lily. Here is the porridge and big fried pancakes . The carbohydrate carnival in the fireworks is also the “hardcore role” on the locals’ breakfast table. This seemingly simple noodle dish, with its crispy and fragrant outer skin, well-defined inner layer and versatile adaptability, has become a must-see taste memory for old Kaifeng people when they wake up in the morning. It can be eaten with spicy soup and fried until golden brown. The pancake master scoops a spoonful of batter (mostly a mixture of mung bean flour and white flour, which tastes more refreshing) with a small scraper and quickly spreads it into a thin round pancake. Crack an egg and beat it evenly, spread it on the pan, and then turn it over. The aroma instantly rushes out and is coated with salty and sweet Sprinkle the noodle sauce with a handful of chopped green onions and pickles, add a piece of fried golden crispy “crispy pastry”, and finally roll it into a tight roll. The freshly made pancake is still steaming hot . Take a bite, the soft crust is wrapped in the crispy crispy pastry. The aroma of the sauce is mixed with the fragrance of chopped green onions. It is very satisfying and cheap and filling. You can get a breakfast for 7 yuan. This is a shop selling donkey meat hot bread. Donkey meat hot bread is definitely the local “top breakfast”. The chef pinches the kneaded dough into pieces and bakes them for five or six minutes, and the pancake is puffed up. The donkey meat in the morning market is freshly braised and cut with a little fat, which melts in your mouth. It costs 7 yuan per piece. Sometimes a few slices of refreshing green peppers can be added to relieve the greasiness. Take a bite, the crispy skin is the hot bread, and the soft inside is not greasy, solid and satisfying “fried fruit” It is a very common fried noodle in northern China and a “regular” on the breakfast table. It is simple to prepare, crispy and delicious, and there are many varieties . It does not refer to a specific food, but more like a general term for a type of “freshly fried breakfast noodles”. It can be found almost everywhere in morning markets and breakfast stalls. The fermented dough is rolled into long strips, two strips are stacked together and pinched tightly, and then fried in hot oil until golden and puffed. The outer skin is slightly tough, and the inside is soft and porous, with a salty and fragrant taste. The essence of fried fruit is “fried and eaten immediately”. The outer skin is hot and crispy, and the inside is soft and fragrant. It represents the “affordable, full and down-to-earth” breakfast . It does not have a complicated preparation, but has become one of the most popular fireworks in the morning market with its freshly fried crispy taste . Here they are making fried dough sticks Stack two pieces together, pinch them tightly, and deep-fry them in hot oil until golden brown and puffed. The price of fried dough sticks is 1 RMB per piece. Brush a thin layer of oil in the pan and place the wrapped raw buns in one by one ( brush a thin layer of oil in the pan and place the wrapped raw buns in one by one ). Here comes the most critical step! The chef will pour a bowl of flour water along the edge of the pan and then quickly cover the pot, using the steam to “cook” the buns. This is a large steamed bun, 2 RMB each. Open the lid, the steam will dissipate, and the golden buns with soft and tender white edges will be drizzled with oil again and simmered for a while. When the pan-fried buns are just out of the pan, you must bite a small hole and blow away the hot air first to avoid being burned by the filling. The soft skin absorbs the soup of the filling, and the meat filling is tender and the vegetarian filling is refreshing, with a moderate salty and fragrant taste. The pan-fried buns at the morning market are not exquisitely presented and are served on simple white porcelain plates or disposable lunch boxes. But they win in the freshness and “home-style taste” of “made and sold on the spot”. The friendliness of it makes it a place where office workers in a hurry buy two and eat while walking, and it hides the most simple atmosphere of life. This is where steamed buns are made. The noodle chef will stuff the dough (mostly buckwheat noodles) that has been kneaded in advance into the round holes of the machine. The noodles with uniform thickness and texture on the surface are “squeezed” into the boiling iron pot next to it and cooked for two or three minutes. They are then fished out, and each strand is distinct and not sticky, and they are very chewy when bitten. It is not as delicate as snacks, but it has become the “hard currency” on the morning market table of Hebei people with its chewy taste. Five-spice bean paste is made with millet and soybeans as the main ingredients, mixed with peanuts, vermicelli, fried tofu cubes, etc. The soup is infused with the complex aroma of five-spice powder, peppercorns, and star anise, and finally drizzled with sesame paste to enhance the flavor. A bowl of fried dough sticks costs 3 yuan. The gluten is fully extended and the tissue is more compacted by stretching and frying. When fried at high temperature, the gas in the dough expands due to the heat, forming fine layers, and the skin is fried until golden and crispy. Another way to eat it is to stuff eggs into the dough to make the crispy dough sticks and the tender eggs blend perfectly , and then fry them again in oil until the egg liquid is cooked through and the skin is golden and crispy. The price of the dough sticks is 1 RMB. Use scissors to cut them open for easy consumption. A large bun, two pickled vegetables, two leeks, and a bowl of vegetarian spicy soup for 6 RMB . There is no diced chicken. The hot buns with soy milk at the morning market are a “quick breakfast” for workers. A few RMB can easily solve a meal. This shop sells sesame cakes with meat and is also very famous locally . With 17 The solid portion of RMB 10.00 each and the same old taste for 30 years have made it a “carbohydrate terminal” that countless diners will check in to if they travel halfway across the city. It has become a “carbohydrate terminal” that countless diners will check in to if they travel halfway across the city. It uses a mixture of beef and mutton. The chewiness of a piece of beef is intertwined with the tenderness of mutton. There are also free refills of mutton clear soup . Many tourists make a special detour to come here . The owner of the Crispy Meatballs : “Jin Tou Banao” is a particularly popular beef-flavored delicacy in China , especially in the north. The name sounds interesting. In fact, it refers to the “scraps” of beef with tendons and meat, such as beef tendons, beef shank edges, beef tendons, and beef brisket tendons . Although these parts are not pure lean meat, they have the most tempting taste. A bowl of clear soup and a sesame cake are such an addictive combination that you can see many braised sheep heads and sheep trotters coming to the door to eat. The soft and glutinous tendons and delicious meat 45 yuan/500g, 38 yuan per head. This is a shop that sells whole beef soup . The so-called “whole beef” makes full use of the edible parts of the cow, and each bite can taste a different taste. A bowl of Kaifeng whole beef soup, without complicated techniques, relies on “real ingredients”. And “slow-cooking” to boil the fresh aroma of beef into every drop of soup. This is the stall making pancakes. Let’s take a look at how to make scallion pancakes now . Scallion pancakes are a representative of traditional Chinese noodles with a very down-to-earth flavor. They are rich in scallion fragrance, crispy on the outside and soft on the inside, and have distinct layers. They are not only a “quick and delicious” street market food, but also a versatile staple food on the home table. It is especially popular in the north. Almost every Chinese can find a familiar taste memory from it . Now make egg pancakes. It uses flour and eggs as the core. Add water or milk to make a fine batter . When the bottom is solidified, crack the eggs into the batter and spread them with a spatula. Spread them all over the pancake. Take a bite and the crust is burnt, while the inside is soft and tender. The egg and wheat aroma are particularly rich with the addition of the sauce. The mutton steamed dumplings at Kaifeng morning market are a very distinctive halal breakfast in this ancient capital . They were hidden in the market as early as the Northern Song Dynasty. The stall owner makes the dumplings freshly made and steams them . The dough that has been scalded with boiling water is very thin and tough, and you can vaguely see the plump meat stuffing inside. The dumplings are made of tender lamb legs, chopped into small pieces and mixed with green onions and white radish. Steamed over high heat for a few minutes, the dumplings become shiny and oily. The moment they are bitten, fresh juice bursts out. The aroma of lamb mixed with the fragrance of green onions is particularly strong. When you open the steamer, the hot air wrapped in the fragrance wafts away. This is the most authentic flavor of fireworks in Kaifeng. The soup dumpling breakfast shop is full of people. Let’s go and see the jar where the fried crispy meat is about to be put. The worker is adding spices and finally steaming it in the steamer. This is a very representative local halal breakfast that hides the ingenuity of Hui cuisine and the fireworks of the ancient capital. The main breakfast sold is “four flavors”. The so-called “four flavors” refers to the four pre-arranged ingredients at the bottom of the bowl. The four ingredients, crispy pork, meatballs, gluten and day lily, are braised separately in advance. When eating, they are served in a bowl and topped with a large spoonful of boiling hot mutton bone soup. You can also order them separately for 13 RMB per portion. There is often a long queue at this shop early in the morning . If you go too late, you may not be able to eat, which shows how popular it is. It must be eaten with a piece of freshly baked “guokui”, a kind of hard-shell white flour pancake that is broken into small pieces and soaked in the soup. After the pancake absorbs the soup, it becomes soft and chewy and tasty. Next to it is the Kaifeng pancake shop. Guokui is a hard-core pasta that has been passed down for thousands of years in this ancient capital of eight dynasties and can be called the “king of steamed buns”. It originated from the military rations used during the construction of Qianling Mausoleum in the Tang Dynasty. It got its name because of its shape resembling a pot and a helmet. After thousands of years, it has evolved into an indispensable soul mate on the breakfast table of Kaifeng people . “It is crispy on the outside and chewy on the inside, with distinct layers.” The famous Chinese cuisine is made by mixing one-third leavened dough and two-thirds unleavened dough, kneading it repeatedly to form a chewy dough, then rolling it into a large round pancake with a diameter of one foot and two inches and a thickness of about one inch. Press the surface with your thumb to create a sunflower pattern. Bake it in a traditional charcoal oven for 40 minutes, turning it frequently during the process until the crust is crispy and golden, and the inside is as soft as a sponge. When you bite it, you can hear a “crunch” sound, and the wheat aroma mixed with the burnt aroma bursts out instantly. Let’s take a look at its production process. The ultimate way to eat it is to soak it in boiling soup. The pancake will absorb the soup and become soft and tasty. You can taste the richness of the soup and the wheat aroma of the pancake in every bite. You can buy a large piece of beef fire cake for a few yuan. The essence of its “crispy skin and rich filling” is the outer skin is kneaded with half-leavened dough, and a little oil is added and rolled repeatedly to form fine layers. When it comes out of the oven, the outer skin is so crispy that it falls apart when you bite it, while the inside is soft and chewy. The filling is the soul. Select fresh beef ribs or hind legs, chopped into granules by hand, mixed with minced ginger and chopped green onions, and fried first and then grilled. It costs 5 yuan each. This is a shop The famous local five-spice ramen is sold here. Some mutton and meatballs are sold here. Here is the marinade for the ramen. The classic winter melon and mutton marinade is the main ingredient. Chop the mutton into small pieces and stir-fry until crispy and fragrant. Cook it with soaked black fungus and day lily, sprinkle with five-spice powder, and add black fungus. The winter melon is added to the black fungus, which is soft, glutinous and sweet . A bowl of Kaifeng five-spice ramen embodies the simplicity and mellowness of the ancient capital’s cuisine . Originating from the streets of Kaifeng, it is famous for its unique five-spice flavor and chewy texture. It is a “hard-core carbohydrate” that locals never get tired of eating from morning to night . The kneaded dough is rolled into thick strips. The chef holds both ends with both hands, shaking and stretching it up and down, with smooth movements. The lamb brain is “delicate and smooth”. The ultimate halal snack , the lamb brain is denser than tofu and smoother than pudding, and it goes into your mouth in a slurp. Pour the marinade on it and absorb the soup. Take a bite and the aroma of noodles, meat and wheat will explode in your mouth. This is the marinated lamb out of the pot. Street steak is not as particular about plating and etiquette as in Western restaurants, but it has become a favorite street snack among young people with its “freshly fried and eaten, affordable and tasty” spirit. You can get a set meal of “meat, noodles and eggs” for 20 yuan. Whether you want to fill your stomach after a tiring trip or have a light meal, it is very comfortable. You can also take it away . It doesn’t matter if you don’t use a knife and fork when eating. Just poke the fried egg with chopsticks to let the egg yolk wrap the pasta, then cut a piece of steak with a burnt skin. When you bite it, the gravy mixed with the sauce spreads in your mouth. It is salty and fragrant. A bite of noodles and a bite of meat, hot and solid. This kind of “Western restaurant delicacy” Eaten on the street, it has the aroma of Western steak and the flavor of Chinese street snacks. No wonder passersby can’t help but stop to buy a portion of street fried rice. “Freshly cooked and eaten, rich in ingredients and delicious.” The chef’s iron plate is sizzling hot, and the long-handled iron spatula in his hand quickly stirs the rice so that every grain is coated with the aroma of egg. You can buy a large portion for 10 yuan, which is full and affordable. There is no complicated process, and it relies on the “wok aroma” and the real ingredients of rice crust and potato . This is the potato snack that everyone is familiar with. The potatoes are cut into pieces, boiled until half soft, and then put into the iron plate and slowly fried with lard. The most important thing is to fry out the “rice crust”, so that the outer layer of the potato pieces becomes golden and crispy, sprinkle with seasoning and mix evenly. It does not use complicated ingredients, but relies on ordinary potatoes to fry out the crispy rice crust. A pie costs 10 yuan , and with its crispy skin and fresh filling, it has become a popular choice for breakfast or to satisfy your cravings. Use half-fermented dough to roll into a round cake, wrap it with full leek and egg filling , pinch out a circle of folds like making dumplings, and then press it into a flat round, and fry it in a greased pan. The fried chive box has a crispy skin and you can smell the freshness of chives and the aroma of eggs when you bite it. The filling is not collapsed or leaking, soft and tender with a little chewiness. It is especially delicious when eaten alone. The pancake is made by pressing the pancake skin with a machine and then rolling these vegetables on it. It costs 7 yuan each. Should you cut it or wrap it directly? When making the chive and egg pie here , the freshness of chives mixed with the aroma of eggs is wrapped in the aroma of the fried golden pancake skin. The dough for making the pie is very particular. Most of the pie is “semi-fermented dough”. It is neither as hard as dead dough nor as fluffy as full-fermented dough . The rolled out pancake skin is soft, and after frying, it has a little crispy on the edge , but the inside can wrap the full filling without collapsing or cracking. The price of the pie is 2 yuan, and a pancake made of millet flour costs 5 yuan for 6. Its name is “Xiao Mi Huang Zi” . “Xiao Mi” is a very common grain in China. The grains are small, yellow in color, and very nutritious. “Huang Zi” is because it is golden all over after being fried, which looks very appetizing. You can buy 6 for 5 yuan, and the average price of one is less than 1 yuan. Whether you ‘re eating it for breakfast or as a snack, it’s a great value. It’s a popular “cheap delicacy” at the morning market. Freshly cooked millet huangzi must be eaten while it’s hot. The outer skin is slightly crispy, but the inside is soft and delicate , like a cloud, and won’t choke you. The mouth is filled with the unique fragrance of millet, with a light sweetness and no greasiness. Whether you like sweets or light flavors, wontons (hún tun) are generally acceptable . This is a classic combination of “warm soup and snacks” at the morning market. Wontons are a bit like “mini soup dumplings,” but with thinner skin and less filling. The bones are sold separately, right ? How can we sell them separately ? 6 yuan each. 6 yuan each. We are selling them at a loss . This is the soup for the wontons . This is all fresh soup . How long do you boil the chicken bones ? These are chicken bones. Cook them in the fresh soup for 3 hours. Wait until the wontons slowly float up and the skin becomes translucent. They are cooked. The chef’s speed in wrapping wontons is amazing . He can wrap one in seconds, and soon they will be piled up into a small mountain on the plate next to him, waiting to be put into the pot. The skin is very thin, and you can see the meat inside floating gently in the soup. The moment you bite it, the fresh juice of the meat filling bursts out with the aroma of the soup. The price of a wonton is 7 yuan. The wontons are better because they are “freshly wrapped and cooked” and have the “home-style soup flavor”. The familiar fried cake is a sweet breakfast snack with a crispy outside and soft inside. It is full of glutinous fragrance and sweet filling. It costs a few yuan each and is very satisfying to eat . The outer skin of the fried cake is made of glutinous rice, which is a very common grain in China. It is sticky and soft after being cooked, and has its own rice fragrance. It is filled with red bean paste filling (red bean paste is made by boiling red beans and adding sugar. It is sweet but not cloying, and has the dense feeling of beans). The glutinous rice ball slowly swells up, and the color changes from white to golden. The outer skin will also form a crispy shell. The whole morning market can smell the fragrance of glutinous rice mixed with the sweet aroma of red bean paste . In fact, fried cake is not an exquisite dessert , but the most simple sweet snack in the morning market. It costs 3 yuan each. This side sells various fried foods. Customers can choose by themselves and choose the ones they like and sprinkle them with cumin and chili seasoning. Street grilled chicken The price of grilled chicken is 18 yuan per grilled chicken leg The price is 5 RMB per piece. You don’t have to go to a high-end restaurant. You can eat roast chicken with crispy skin and tender and juicy meat at a small roadside stall. The flatbreads here are baked and the most delicious when eaten right after baking. Whether it is for breakfast, side dish, or to fill your stomach when you are hungry, they are very delicious. There are no fancy techniques. It depends on flour, oil and the chef’s control of the heat to produce the most simple wheat aroma. Whether it is an office worker in a hurry or an old man strolling around the morning market, they all love this freshly baked flatbread. The crust is a little burnt and the inside is soft and tender. It has a faint wheat aroma when eaten alone. If you roll it with some pickles bought from the morning market, scrambled eggs, or a few slices of braised meat, it is full of fragrance when you take a bite . This is also a stall that makes various flatbreads . They are made with fermented dough. The crust is burnt and crispy, and the inside is soft and porous. It has a faint wheat aroma when eaten alone, and it is even better when eaten with stir-fried vegetables or rolled with meat. Brush the surface with oil. The price of the pancake is RMB 2 per piece. The multi-grain pancakes we are making now are made of black flour. The black rice is ground into powder and then fermented with flour. The pancake crust looks a bit rough, but it tastes soft and slightly chewy , and is filled with the unique grain fragrance of black rice. As a healthy coarse grain staple food, it has a natural grain sweetness when eaten alone and is very popular among people who pursue a healthy diet. It is also RMB 2 per piece. The sauce-flavored pancakes we are making here are often seen in Chinese morning markets. Let’s take a look at its production process. The freshly baked pancake embryo is thin and multi-layered, fried to a crispy outside and soft inside. It is brushed with a secret mixture of bean paste, sweet noodle sauce, and hot sauce , and sprinkled with a handful of white sesame seeds and chopped green onions. The bright red sauce color wraps the golden pancake edge, which makes you drool just by looking at it. 9 RMB/500g. Take a bite and feel the crispness of the pancake crust, followed by the salty and fragrant sauce. You can eat a satisfying and salty taste for only five or six yuan. It is one of the Chinese people’s favorite “street carbohydrate happiness”. Glutinous rice merchants will pair it with various side dishes and mix it with glutinous rice to make a pancake and grilled cold noodles This is a very popular street snack, simple to make and delicious. The chef will first put a thin piece of cold noodles on the heated iron plate. When the noodles become soft, beat an egg on it, spread the egg with a small spatula to let the egg liquid coat the noodles, then turn it over and bake it until the skin is slightly burnt. Then he will add the ingredients, and now he adds cheese. Then he brushes it with sweet sweet noodle sauce and sour tomato sauce. If you like spicy food, you can also add a spoonful of hot sauce. Many Chinese people like to buy a piece of iron plate tofu as a snack or a light meal when they pass by on their way to school or work. The chef will put the tender tofu cut into thick slices on the hot iron plate, drizzle some oil and fry it slowly until the tofu skin is fried golden and a little crispy. Luzhu is a Beijing specialty snack. It uses pig offal, “fire-baked” dumplings soaked in soup, and fried tofu, all put into a long-simmered broth and slowly braised until all the ingredients are filled with the rich aroma of the stew. When eating, the chef will cut the braised ingredients into small pieces and serve them in a bowl. Shaomai , a classic snack with a thousand-year history , has fine folds on its dough, with an open top to reveal the filling, like a blooming flower. The north likes to make mutton filling, while the south often makes glutinous rice or shrimp filling. Take a bite after steaming, whether it is the fresh meat or the sticky glutinous rice, they are all particularly fragrant. Northeastern rice dumplings are a homely delicacy engraved in the bones of Northeastern people , and it is also a “mouth full of fragrance” that Chinese people love. The way to eat it is to use fresh lettuce leaves as the “outer coat”, wrap it with freshly cooked hot rice, and then add the soul-stirring egg sauce and various side dishes. When eating, you have to open your mouth wide and take a bite. The crispness of the leaves, the softness of the rice, the salty fragrance of the egg sauce and the freshness of the side dishes are mixed together in your mouth. It is fragrant but not greasy, and the more you chew, the more delicious it is. There is no need for complicated procedures, but you can eat ordinary ingredients with satisfaction and happiness. This is the place that sells rolls, fried tripe flour , steamed buns, gluten rolls, special sesame cakes, and vegetable pancakes. They are somewhat similar to the vegetable pancakes just now. It’s like a popular street snack in Shandong. You can choose any fresh vegetables such as shredded potatoes, shredded carrots, shredded kelp, cabbage, and leeks. When the vegetables are cooked, fold the pancake in half and then in half again, roll it into a tight long strip. The crust is baked golden and crispy. A bite is full of the freshness of vegetables and the aroma of eggs. It has a bit of chewiness and is not greasy at all. It costs only 10 yuan per portion . It is very affordable. For a few yuan, you can choose a pile of vegetables. The rolled pancake is bigger than the palm of your hand and is suitable for breakfast or lunch. Street sushi has become popular in China in recent years. The popular fast food in the city, around campuses and at the entrances of communities is characterized by high cost-effectiveness, convenience and localized innovation, which is in sharp contrast to traditional Japanese sushi. Find your own taste memory in street sushi. The uncle here is making fried dough sticks, the “soul” of traditional Chinese breakfast. The golden and crispy appearance and unique wheat aroma carry the taste memory of generations. They are fried in hot oil at 180-200℃. The high temperature makes the surface of the dough harden quickly, and the internal moisture evaporates to form a hollow structure, which makes it fluffy and crispy. The price of fried dough sticks is RMB 1. They need to be turned over frequently during frying to ensure even color. Fried dough sticks are not only a delicacy, but also carry profound cultural connotations. Roujiamo at the morning market is the “carb bomb” of Chinese street food. Its perfect combination of hot and crispy dough and fresh, fragrant and soft braised meat makes it the most down-to-earth existence during breakfast. It is refreshing and relieves greasiness when paired with green peppers. The price of Roujiamo is RMB 6 for a pan-fried bun. White steam is always sizzling in the big iron pan as the dough is rolled out. The fillings are made with vermicelli, beans and meat. This one has vermicelli and tofu filling . The stall owner stirs it gently with a long-handled spoon. The bottom of the bun is fried to a golden brown and crispy , with a little crispy sound when biting, while the top is soft and fluffy. 1.5 RMB per bun. The bottom is golden and looks very tempting . After placing it, sprinkle a layer of flour water on it and let the steam cook the bun skin and filling thoroughly. This is a xiaolongbao, which is smaller than the pan-fried bun. Its skin is very thin, with a circle of small folds. After steaming, it looks like a small lantern, filled with fresh juice and meat filling . Wrapped in full of fresh juice and meat filling, the most common is pork filling, which is fresh and not greasy. Eat it in one bite, the soft and tender skin, elastic meat and fresh juice spread in your mouth, which is particularly satisfying. Tofu pudding is a very popular breakfast. The taste is particularly soft and tender, like a freshly made tender pudding. A spoonful of it will shake gently, and the mouth is particularly smooth. Have a bowl in the morning, it is warm and very comfortable. The sesame seed cake is different from the ordinary sesame seed cake. This one is filled with fillings . Its skin is baked golden and crispy, and it will fall off when you bite it. It is filled with fillings. A favorite for savory people: braised pork with scallions and preserved vegetables. The aroma of the meat mixed with the pancake is particularly delicious . When eaten hot, the aroma of the pancake and the filling emerges together. Paired with a cup of soy milk or porridge, it is particularly satisfying. 2.5 RMB per piece, the aroma of the pancake and the meat is very satisfying. Oven-baked pancakes are a traditional delicacy passed down in the local area for hundreds of years. It is famous for its unique semi-fermented dough process and hanging oven baking skills. Let’s take a look at the production process. The pancake crust is golden and crispy like a crab shell, but when you bite it open, you will find a soft interior with a fresh and fragrant filling, forming a “crispy outside and tender inside” The wonderful taste of the pancake is coated with sesame seeds, and then it is continuously pressed to make it thinner. Dip it in water and stick it to the wall of the oven and bake until the sesame seeds on the surface are golden and the edges are slightly burnt . This ancient baking method retains the deep fusion of wheat aroma and meat aroma. When you bite into the freshly baked pancake, the crispy crust and juicy meat filling burst between your teeth. The method of making the pancake is similar to the previous ones, but this one is fried on low heat. Egg-filled pancakes are a super popular street breakfast . Egg-filled pancakes are a super popular street breakfast . First, roll the soft dough that has been proofed into a thin pancake. Put the pancake skin on a frying pan and fry it until the edges of the pancake bulge up to form a “small pocket”. Pour the beaten egg liquid into it and let the egg slowly cook in the pancake. The finished pancake is crispy on the outside and soft on the inside. You can taste the fragrant egg when you take a bite. You can also add seasonings according to your preference, such as sweet noodle sauce or hot sauce, and put lettuce or sausage on it. It is fragrant and layered. Chinese people love to eat it in the morning. If you see it, you must try this delicious “egg in pancake”! Pork tenderloin patties are super “filling” on the street The popular snack pancake and pork tenderloin are fried in oil at the same time. The pancake is filled with tender pork tenderloin. It is fragrant and solid when you bite it, and it is very satisfying to just fill your stomach. It costs 6 yuan for a hot pancake wrapped with meat. It is very convenient to eat with hand. It is a perfect “street happy carbohydrate”. The egg soup is also a good breakfast choice . The soup base is chicken soup and tofu . Drinking a portion in the morning will warm your heart. Paired with egg shreds, it costs 3 yuan per portion and is very cost-effective. This stall also sells steamed dumplings. Let’s take a look at the pancake . First, pour the batter on the hot iron plate and use a small scraper to quickly spread it into a thin round pancake. Then beat an egg and spread it evenly. Add pickles and grilled sausage and brush with sweet noodles. Sauce or chili sauce, roll it up and it’s done. 7 yuan for a roujiamo . Slow-cooked cured meat with alternating fat and lean parts, stewed until very soft. Chop it into pieces and add it to the hot pancake. Some people also add a little green pepper or coriander to relieve the greasiness. A bite of the crispy pancake, paired with the fragrance and tenderness of the meat, is particularly satisfying. The cake is a very solid Chinese dim sum. The off-white cake is wrapped with red dates. The whole piece looks solid and filling. This is also a stall that makes egg-filled pancakes. Let ‘s take a look at the production process . The steaming big bun with mutton and winter melon filling is especially suitable for people who like to eat meat but are afraid of getting greasy. It uses fresh minced mutton as the base and adds diced winter melon Winter melon is very magical. It can absorb the excess oil in the mutton while retaining its own tenderness, making the filling taste fresh and not greasy at all. Unlike steamed buns, this dumpling is steamed in the shape of dumplings. The dumpling skin is white and tender. When you bite it open, you can taste the fragrance of the mutton and the sweetness of the winter melon. Sometimes some fresh juice will burst out, which is especially moist. Fresh meat pot is a very famous street snack in southwest China. Its skin is very distinctive, with layers of crispy shells. Let’s take a look at the production process. Lard is added to the dough to make it crispy and layered when baked. The pancake will bulge when baked, and the oily fragrance of the meat filling will penetrate into the pancake skin, making each layer fragrant and very convenient to eat. Soy milk is best eaten when it is hot. The white soy milk in a transparent plastic bag is easy to hold in your hand without spilling, and it is especially convenient to drink on the go. Buy a bag in the morning and eat it with fried dough sticks, buns or pancakes. A mouthful of soy milk and a mouthful of staple food can both relieve greasiness and warm the stomach, and it can be done for just a few dollars. Whether it is an office worker in a hurry or a student going to school , they all like to take a bag with them. It is a “soy-flavored warm drink that can be easily pocketed” for breakfast . Tofu pudding in the north prefers salty taste, and it will be poured with a thick marinade cooked with mushrooms, fungus, and minced meat. It is eaten with fried dough sticks or sesame cakes. It is salty and fragrant and super satisfying. Friends, thank you very much for seeing this video. It is not easy to make. Click to subscribe and see you next time

本期视频拍摄了粗犷又温暖的中国北方早餐江湖！这里是碳水的天堂！50种早餐一次看够，金黄酥脆的油条、馅料满满的煎饼果子、焦香流汁的肉夹馍、热气腾腾的韭菜盒子……每一口都是扎实的满足。跟我们一起来一场北方早餐的沉浸式体验吧！
本期视频4k拍摄，快点击视频，解锁中国早餐的 “隐藏菜单”！