If you were born and raised in Xi, nine times out of ten you will drink Chili soup this morning. It seems that the term Chili soup has been accompanied since I can remember eating it. I can't remember when I first ate it. Hu spicy soup, one of the most classic snacks of Shaanxi people, can be said to condense the essence of Shaanxi snacks. Almost in Xi 'an, as long as someone lives, there will be sticky soup. Walking in the back streets in the morning, you can smell the smell of broth coming from the cauldron everywhere, and hear the master selling sticky soup shouting in the distinctive Shangshan dialect: sticky soup, hot steamed bread, etc. And look at the rows of soup pulled up by the wooden spoon. This is the custom of Shaanxi people and the life of xi people. 2. Hanzhong Regan Noodles

There are no gorgeous frontispiece and eye-catching signs in Hanzhong noodle restaurant, and many famous noodle restaurants don't even have signs. There is only a small shop and a bunch of symbolic steamboats. According to my observation, the higher the steamer on the stove, the better the business of this shop. This small shop without a name, the steamer is almost one person high, and the business is excellent! Seasoning is also learned, the main ingredient is just fried Chili oil, in addition to a small amount of vinegar, some salt, a small amount of cabbage, and side dishes (usually bean sprouts and shredded potatoes, optional). People in Hanzhong have a "dough complex". Those who are away on business, study or work go back to their hometown. As soon as they got off the bus, they watched the noodle stand rush up, left their luggage behind and ate a bowl or two first. With the enjoyment of breathing, all the troubles of going out and deep homesickness will disappear. 3. Lanzhou Beef Lamian Noodles

Lanzhou beef noodles began in Jiaqing period of Qing Dynasty (1799), and were brought to Lanzhou by Ma Liuqi, a Dongxiang nationality, from Chen Weijing, a Qinghua native of Huaiqing Prefecture, Henan Province. Later generations Chen Hesheng, Ma Baozai and others named it "Yiqing (soup), Erbai (carrot), Sanling (coriander and garlic sprout) and Sihong (pepper) Huang Wu (noodle Huang Liang). In the following 200 years, it became famous all over the world with a bowl of noodles, and was famous at home and abroad for its rotten meat, fresh soup and fine noodles. It has penetrated all over the country and won the praise and honor of domestic and foreign diners. In 1999, it was identified as one of the three pilot varieties of Chinese fast food by the state, and it was known as "the first side of China" and became a wonderful flower in the catering industry. At the same time, it embodies the wisdom and hard work of Ma Chen and countless chefs who are good at clear soup and beef noodles. Nowadays, clear soup beef noodles can be seen everywhere in Lanzhou not only because of its delicious taste and economical benefits, but also in many provinces and even many countries and regions around the world. Lanzhou deserves to be the hometown of beef noodles in the world. 4. Wuhan Regan Noodles

Regan Noodles is one of the traditional snacks in Wuhan. Regan Noodles is different from cold noodles and noodle soup. Noodles are cooked in advance, mixed with oil to dry, and then heated in water when eating. With seasoning, the finished noodles are crispy butter, delicious and attractive. Five sweet dumplings in Shanghai

In the eyes of old Shanghainese, the so-called salad and pizza are not good breakfasts. In their minds, breakfast has been a kind of zongzi for decades. It's strange to eat this kind of breakfast for the first time. First of all, I rolled a ball of glutinous rice into a thin piece of bread, put some mustard tuber on it, and put a fried dough stick on it to roll it into a jiaozi. This is the traditional breakfast of old Shanghainese. You can see these traditional breakfasts in some stalls in Ningbo and Shanghai. Ningbo tangyuan

Different from the northerners, Ningbo people have a traditional custom that the whole family get together to eat jiaozi in the morning. Ningbo Tangtuan began in Song and Yuan Dynasties and has a history of more than 700 years. Kind of like a bag of jiaozi. First, add water to glutinous rice flour and knead it into dough (just like Bao jiaozi), and let it "wake up" for several hours. Then mix all the stuffing materials and put them in a big bowl for use (don't cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao. The process of wrapping jiaozi is also like that of jiaozi, but there is no rolling pin. Wet glutinous rice flour is very sticky, so we have to pull a small group of wet noodles by hand and squeeze them into a circle. Use chopsticks (or thin bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, and then turn your hands around to wrap jiaozi. The surface of the finished jiaozi is smooth and shiny, and some of them are pointed, like a peach. Dumpling skin contains enough water, which is sticky and difficult to preserve. It's better to cook and eat now. Shandong's pancakes

Shandong people call it "spreading pancakes". Tools are also unique, almost a necessity for every family. The first is a hammer, which is actually a round iron plate made of cast iron. The top is flat and smooth, and there are three corner supports below. You can also leave a space between the hammer and the ground for adding firewood to make a fire. Then there is a rake, a wooden board with a handle vertically pressed on it, which can be dragged by hand, that is, the "stall". When the tobacco is hot, you can put a spoonful of pancake paste on the tobacco with a spoon and smear it around the tobacco with a rake. Because tobacco is hot, pancake paste solidifies quickly wherever it goes, so it is called pancake. Those that are not solidified are taken away by the rake, and this process is repeated until the whole tobacco leaves are scattered. The length of the rake is just equal to the radius of the tobacco, so the rake goes around the field and the pancake is ready. In order to improve the quality of pancakes, before the pancake paste on the upper layer is completely solidified and fried, it is scraped flat with a wooden board (called a scraper) to make it flat and even in thickness. Because pancakes are thin and easy to cook, they should be cooked very quickly, otherwise they will burn. When it is mature, it can be uncovered. Changsha de rice noodle

Changsha people's favorite breakfast is rice noodles. There are many rice noodle shops in Changsha! Everywhere, wherever there are people, there will be rice noodle shops. Famous brands include Guilin rice noodles, Changde beef rice noodles, Ganchangshun rice noodles and Yang Yuxing rice noodles. Unknown, that is countless. Every rice noodle shop has its own characteristics and flavor, giving people a very different feeling. When served, I saw white translucent rice noodles intertwined with special sauces, such as soybeans, green onions, crimson Chili powder, brown beef slices and reddish crispy peanuts, which made people want to drool. I can't wait to stir up the rice noodles and start eating them regardless of whether they are hot or cold. Do you know how to make marinated vegetable powder? The chef first puts the rice noodles in the colander, and then cooks them in Qiangzi bone soup for about 3 minutes. Then put it into a large bowl, and add the special marinade, soybeans, green onions, crimson Chili powder, brown beef slices and reddish crispy peanuts. A bowl of steaming pot-stewed vegetables is ready. Chongqing Hot and sour powder

Hot and sour powder was circulated among Sichuanese a long time ago. It is made of local handmade sweet potato powder, and is named for its outstanding sour and spicy taste. Later, after continuous evolution and modulation, it officially took to the streets and became a characteristic snack on the streets. Authentic myna Chongqing hot and sour powder is made on the basis of myna original hot and sour powder. After careful improvement, the main raw material is still Sichuan folk handmade sweet potato powder supplemented by more than 20 kinds of superior seasonings such as pepper and vinegar. Without adding any essence and pigment, the taste of hot and sour powder is vividly interpreted, which makes people linger.