When it comes to the special breakfast around, what is the first thing that comes to your mind? Guangdong's intestine noodles? Spicy soup from Henan? Or Wuhan's hot dry noodles? In fact, there is a place, where the richness of breakfast is smacking people's lips, it is not show Guangxi.
In guangxi, let people sing mountain songs may not be good at, but mention up shouting powder, everyone can be called a connoisseur, guangxi people's day can start with a bowl of powder, can also end with a bowl of powder, but if you think that the breakfast of guangxi only "shouting powder", the pattern is small, although the rice flour occupies the breakfast of guangxi " Half of the mountain", but there are still half of it! Other breakfast in Guangxi is called "kaleidoscope", let people eat to dazzling, take a look at the breakfast in Guangxi have what it.
Rice noodles stand firmly in the breakfast world of Guangxi "C position"
Guangxi is definitely called the leader of the rice noodle jianghu, Guangxi people can be three times a day around the rice noodle, the word "powder like life" is also shown by Guangxi people to the fullest. Guangxi people can be so keen on shouting noodles is also a reason, rice noodles in this land of Guangxi a thousand variations. Every day the most headache for Guangxi people is to eat what powder, after all, Guangxi's rice noodles even if a month to eat, but also can not repeat the same.
Guangxi people are also woken up by rice noodles in the morning, Nanning people holding a bowl of sour and rich Laoyou noodles shivered vigorously, raw squeezed powder and dry powder are good choices, slightly sour feeling just to restore the appetite has not yet awakened, bold plus a pork, beef brisket, barbecued pork, etc., a big mouth of meat and big mouth shivered powder, there are rice noodles of the day heart beautiful.
In the morning in Liuzhou, the nationally famous snail noodles, the "favorite", is not the best choice for breakfast, hot noodles and strained noodles are the choice of Liuzhou people. The hot noodles are divided into coarse-pressed, fine-pressed, dry-fried and soup noodles, and the accompanying marinated vegetables are also combined as you wish. The rice noodles filtered through the scoop are more spontaneous, and the taste of the noodles of different thicknesses becomes rich. Near Wuzhou, Guangdong, the steaming river noodles is the first choice, crystal clear powder, with buckle meat, beef brisket, to a bite of soup thick meat fresh.
Marinated vegetable powder is Guilin people's morning love, Yulin people prefer raw material powder, to Qinzhou Q pop crispy pig's feet powder is characteristic, bordering Vietnam's Baise and Chongzuo, a preference for fresh thick lamb powder, a preference for light chicken powder. Guangxi early morning rice noodles far more than these, but no matter which bowl of powder can start a good day of Guangxi people.
Rolled noodles, the representative of Guangxi in the sausage noodle industry
Guangxi people's cooking of rice has basically reached a state of excellence, and rice noodles are the best proof of this, as are rolled noodles. The ground thick rice pulp is poured onto the steamer and quickly spread with tools until it is even. Surrounded by hot water vapor, the rice pulp starts to solidify into a white and translucent vermicelli skin. Pick the steamed vermicelli skin out of the steamer and fill it with rich fillings, minced meat, corn, bean curd, fungus, carrot, etc. Give the Guangxi people a rice vermicelli skin and they can roll up the whole world for you.
The owner rolled the filling, skillfully jerked the rolled powder into the plate with a pair of chopsticks and handed it to the waiting diners, and then it was time for them to play freely with their creations. The all-you-can-eat sauce station adds whatever you want, and then drizzles on your favorite sauce, and the deliciousness is about to depart.
The sweet and sour yellow skin sauce is the favorite of Guangxi people, the soul chili sauce can not be missing, the rolled noodles covered with sauce into the mouth before it is too late, a bite down the noodle skin Q pop, rice fragrance overflowing, followed by the full filling and teeth collide together, the aroma of various ingredients in the mouth instantly spread, the spicy and sour sauce is also a long aftertaste.
Glutinous rice is also indispensable in the early morning of Guangxi people
Although Guangxi people turn rice into millions of ways, they still love its original appearance, steaming glutinous rice into a wooden barrel to provide some comfort to Guangxi people who are in a hurry in the early morning. When the steamed glutinous rice is well-defined, the granny selling glutinous rice nimbly puts a big spoonful of rice into a bowl, picks up the marinated and tasty diced pork and covers it with rice, then comes a sausage, sprinkles a spoonful of dried pickles and dried radish, and a glutinous rice noodle can be enjoyed.
Soft and sweet glutinous rice noodles stained with fresh and rich meat juice, eat up the taste becomes more full, and fatty and lean buckle meat to eat is fragrant floating, lean meat salty and soft, fatty meat part is melt in the mouth, in the pickled vegetables with the aid of not feeling greasy, anxious to go to work, school to take a copy of the package away, glutinous rice noodles down to noon may not feel hungry.
Taro cake also occupies a place in the breakfast world of Guangxi
Guangxi's Lipu taro is the king of taro, fluffy and soft, Guangxi people naturally will not let go of such good ingredients, not only to make the best in Guangxi taro buckle meat, but also taro and rice paste combined together to steam into a taro cake with a rich taro flavor. The steamed taro cake is very attractive, white cake with a light purple taro puree, which is also mixed with crispy crushed peanuts.
Cut taro cakes do not taste good straight away, so add toppings, pour sauce over them, or fry them in a pan before eating. The taro cake is soft and tender, and the fragrance of taro gradually runs out of the rice, and the sweetness dispels the early morning irritation, so I just want to finish it and have another one.
Oil tea, soybean milk and spicy paste can't be missed in the morning of Guangxi
In Guangxi, early in the morning want to quickly refresh the brain to bowl of oil tea absolutely can not be wrong. Guilin, Sanjiang and other ethnic minority areas, will use the oil will be repeatedly pounded tea leaves fried char, and then put ginger, onions and garlic and peanuts, cooked a bitter and spicy taste of oil tea, and then with rice flowers, fried beans or other pastries such as boat cake, radish cake together after eating full of spirit.
Do not want to experience the bitter and spicy oil tea, you can come to Wuzhou to a bowl of sweet and mellow ice spring soybean milk, high-quality soybeans with pure and sweet ice spring water soaked, polished, filtered, boiled and made, soybean milk is rich in nutrition, full of flavor, in Wuzhou more "do not drink ice spring soybean milk, equal to the white to Wuzhou," the saying.
Guangxi oil tea not only foreigners may not accept, local people also, like Guilin people they will choose more in the early morning to a bowl of paste spicy for breakfast. Old friends "rice pulp" again, cooked in the pot, put in bamboo, fungus, vermicelli, increase the multiple taste, onion, cilantro, sesame oil rich flavor, pepper also to participate in it, to stand up to the name of paste spicy, with doughnuts, oil cake, and Henan people love to drink a spicy soup, a bowl down is very enjoyable.
The joy of vermicelli Guangxi people know best
Guangxi people really love rice to the bone, dumplings to Guangxi also want to use rice as the skin, flour is directly removed, rice paste mixed with some raw flour, rolled into a rice flour skin wrapped in mixed with the filling, in Guangxi Nanning region, more love to use pork, horse feet, mushrooms, etc. system filling. Wrapped flour dumplings into a cage drawer and steamed, a dumpling looks crystal clear, dipped in yellow skin sauce to eat soft and glutinous, rice and fresh aroma of the filling a good blend of sweet and sour, one after another, if a bowl of duck blood soup, then this breakfast is absolutely perfect.
A bowl of porridge to start the day full of vitality
Eat the rice squeezed into the powder, steamed into the rice, wrapped into the dumplings, made of pastry, naturally it is impossible to miss the rice boiled into the porridge, so Guangxi people's breakfast is not only a thousand kinds of rice noodles can do to choose, porridge can also be the same. When the appetite is not good, a bowl of white porridge with pickled vegetables, pickled ginger, pickled beans, etc. will immediately increase the appetite.
On a hot summer day, order a bowl of mung bean porridge or eight-boat porridge to clear the heat and relieve the summer heat. In the morning, if you want to drink comfortably, you can have a bowl of thick and delicate corn porridge or green vegetable porridge. If you want to have a hearty drink, Yulin's raw congee and Beihai's seafood congee are excellent choices. If you want to experience the special flavor, you can challenge yourself with a bowl of fermented sour porridge, and you can also experience the joy of drinking porridge in Guangxi.
Guangxi's geographical environment, Guangxi taste becomes rich and colorful, and Yunnan, Hunan, Guangdong do "neighbors", but also borders with Vietnam, food are also more or less affected. Food map is very big also more "zhi" colorful, Guangxi breakfast is also the same, mention Guangxi don't only think snail noodles, Guilin rice noodles these characteristics, understand more Guangxi breakfast, Guangxi food, have the opportunity to go to Guangxi to taste more thoroughly.
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