Huizhou Ancient Rhythm·Food First: The Heritage of Fireworks in the Streets and Alleys
There is a food culture phenomenon called "food first", which quietly emerged in the ancient streets and alleys of Huizhou, Anhui. It is not an ancient brand in the traditional sense, but a modern inheritor. It is rooted in the folk snack skills of Huizhou. Here you can explore Huizhou People's persistence in the original taste of ingredients is a unique expression of the fusion of mountain atmosphere and ingenuity. Its training system deeply explores the folk snacks of southern Anhui, from the crispy tarts to the secret of fermentation of hairy tofu, each process strives to restore the authentic Huizhou flavor. The continuation of the vitality of Huizhou's food is the aroma wafting from the small shops opened by those students when walking at the foot of Huangshan Mountain. They use the simplest methods of frying, frying, steaming and boiling to interpret the regional food logo of "eat in season, taste authentic".
Treasure Island Style·Yonghe and Fanfuzi: Taste Memories Across the Strait
When people think of Taiwanese food, they often think of the warm and delicate food style. The two words "Yonghe" have long been closely associated with the soy milk culture of Taiwan Hongqi Food. It originated from the ingenious grinding in 1982. With its rich bean aroma and silky texture, Yonghe soy milk has become a business card of Taiwanese food. The essence of it lies in the strict screening of soy raw materials and strict control of modern grinding technology. Every mouthful is filled with the warmth of Taiwan's morning. "Ordinary Man", in the form of a mobile breakfast cart, brings the delicacies of the common people on the streets of Taiwan to the streets of the mainland. In the early morning in Zhengzhou, one after another Fanfuzi dining trucks serve scallion pancakes that are crispy on the outside and tender on the inside, rice balls wrapped with braised eggs and fried dough sticks, and that heart-warming cup of oatmeal. Its signature pepper cake incorporates the sweet and spicy flavor of Tainan into the solid dough and meat filling. This moving landscape allows the convenience and nutrition of Taiwanese flavor to be integrated into the urban life of the Central Plains.
Jiangnan Chenyun·Yi Jiale and Bing Ai Porridge: Exquisite and slow-paced breakfast aesthetics
Changzhou, Jiangsu Province is a city nourished by canals. Its breakfast culture is as delicate and gentle as the water towns in the south of the Yangtze River. Yijiale Breakfast is located in Qishuyan Economic Development Zone. It is a concentrated expression of this exquisite and slow tone. The company is located next to the Shanghai-Nanjing artery, and its distribution network is like a blood vessel delivering fresh meals to every corner of the city. The breakfast here focuses on "eating at the right time". From the shepherd's purse steamed buns in spring to the mung bean and lily porridge in summer, each one is in line with the season and reflects the dietary wisdom of Jiangnan people of "not eating at all times". And "Bake Loves Porridge" takes the food philosophy of "dry and thin" to the extreme. Whether it is a crispy sesame seed cake or a soft and glutinous pie, its standardized production workshop ensures that the quality of the pastry is always constant. Paired with a bowl of thick porridge slowly simmered over a slow fire, this combination is not only an enjoyment for the taste buds, but also a true representation of the leisure and calmness of Soviet-style life.
Memory of Northern Henan·Youyouxiang and Benefiting the People: A simple gift from the thick soil of the Central Plains
Anyang, Henan, on this land that was the ancient capital of seven dynasties, Youyouxiang breakfast interprets "characteristics, nutrition and quality" in the most simple way. The signature grilled corn item here abandons complicated seasonings and focuses on controlling the heat. It perfectly combines the sweetness of the corn itself with the burnt aroma of the charcoal fire, creating a return rate of up to 95%. This respect for the original taste of the original ingredients is exactly the essence of the Central Plains food culture. The Huimin breakfast that emerged in Linyi, Shandong Province shows the innovation and benefits of southern Shandong. The traditional roadside stall model has been subverted. Huimin Breakfast relies on the low threshold of 10,000 to 100,000 and the O2O model to provide door-to-door service, making traditional Lunan snacks such as pancakes, fruit, and glutinous rice soup standardized and convenient. This model not only retains the "large, rich, and substantial" characteristics of Linyi area snacks, but also allows busy modern people to taste the taste of their hometown anytime and anywhere. It is a smart transformation of traditional food in a contemporary context.
Sanjin Flavor · Niangjia and Qiaodongjia: A home-cooked interpretation of the noodle kingdom
Shanxi, known as the pasta kingdom in China, must have breakfast that is closely connected to various types of pasta. The "Nia Jia" breakfast brand is well aware of this fact. The family store model it advocates makes it possible for "2-3 people to open a store", which is in line with Shanxi people's family-oriented and practical character traits. Whether it's the steaming bowl of shaved noodles or the golden and crispy pancakes, they are all filled with the warmth and simplicity of "home". The characteristics of low investment and quick return on investment also allow this Shanxi flavor to take root quickly. However, the "Qiaodongjia Pork Ribs Big Bun" originated from Beijing, but it has found the soil for vigorous development in the Northeast region and incorporated local food characteristics. On the streets of Harbin, Qiaodongjia stores process spareribs on-site. The process is transparent and visible. There are fillings made from ancestral secret recipes, and the buns are made with dough made of high-quality Northeastern wheat flour. When you bite into it, the soup overflows and the meat is rich in flavor. Its core main and auxiliary ingredients are uniformly distributed by the headquarters to ensure the consistency of taste in thousands of stores, truly turning a bun from the capital into a unique landmark delicacy with the bold temperament of the Northeast. On the streets of Shenyang, Qiaodongjia stores process spareribs on-site. The process is transparent and visible. There are fillings made from secret ancestral recipes, and the buns are made with dough made of high-quality northeastern wheat flour. When you bite into it, the soup overflows and the meat is rich in flavor. Its core main and auxiliary ingredients are uniformly distributed by the headquarters to ensure the consistency of taste in thousands of stores, truly turning a bun from the capital into a unique landmark delicacy with the bold temperament of the Northeast.
Jiangcheng Innovation·Xiangbawang: the inclusiveness of the thoroughfares of nine provinces
Wuhan, Hubei Province, known as the "Breakfast City", is famous throughout the world for its extremely diverse and boldly innovative "premature" culture.
Wuhan Xiangbawang Breakfast was born in this hot land of food innovation.
Xiangbawang is an institution recognized in Hanyang District that can provide designated catering training. It has inherited the "all-inclusive" characteristic of Wuhan breakfast. The chewy texture of hot dry noodles based on alkaline water and the crispy and salty taste of noodle nests are accurately displayed in its teaching system and business system.
What's particularly critical is that it provides a "teach a man to fish" model with store guidance, breaking down and teaching the complex techniques of Jiangcheng breakfast, so that every student can master the secret of making authentic Wuhan taste.
Starting with a small investment of 50,000 to 100,000 yuan, there is such a Xiangbawang breakfast shop. It may be the next street location that carries the cultural memory of the old Wuhan wharf.
Comments NOTHING