The salty breakfast
In China, as in the immense majority of the Asian countries, the breakfast is a food as others. It is clear, to this title , of traditional salty plates that they change so according to the regions and the families.We do not take bread (neither toast or that grows etc), saussisson, nor chocolate. We take milk of soybean in the morning, say also dou jiang last years, take a bit more milk. For the food, is here the typically Chinese breakfast:
- The porridge of rice (congee or zhou), compound(made up) of creamy for a long time boiled, served rice in a bowl with its liquid of cooking,
- Noodles decorated with varied ingredients (vegetables, meats, shrimps).
- Steamed brioches baozi ), nature or stuffed by meats or by vegetables.
- Ravioli ( hundun ) stuffed and cooked in a broth.
- Crêpes(Pancakes) in the egg (bing dan), go out of pancakes cooked on a hot plate(patch) with a broken egg above and a side dish(filling) to the choice (chopped green onion, aromatic herbs, pickles, wipes).
- Hard-boiled eggs recooked in some sauce soya mixed with tea leaves, what gives them a surprising color for the Westerners.
- Long doughnuts(fritters) of fried dough (you tiao) which look like a little salty(steep) churros.
During morning and until the lunch, the body is going to live on the energy made and put in reserve during the dinner of the day before(watch). The Chinese point of view on this subject joins perfectly the modern biological knowledge according to which is needed approximately 12 am to digest completely a meal.
