Breakfast wakes up the body after a night's sleep and provides energy for daytime activities. People all over the world's pursuit of nutritional matching in breakfast reflects the essence of food culture, and at the same time highlights their own cultural customs and regional characteristics.

This article will take you on a breakfast trip around the world.

Different from the light style of breakfast in most countries, due to the influence of temperature conditions and living habits, Mongolian breakfast is also more hard-core: blood sausage, hand-baked meat, Mongolian fruit, various dairy products, etc., are full of grassland characteristics.

Among them, Mongolian fruit is a general term for the fried food of local herdsmen. It is made by frying various shapes of fermented wheat dough with butter, which is fragrant and crispy. They are usually snacks served by herdsmen to entertain guests.

The breakfast motto of the romantic "star and moon country" Turkey is the serpme kahvaltı, that is, the whole table is filled with various small portions of food. Including cheese platter, tomato and cucumber platter, herbs, jam, olives, butter, tahini, glucose syrup and honey.

In the breakfast shops along the Bosphorus Strait on weekends, everyone sits around the table, enjoys delicious food, chats and socialises in the company of unlimited refills of hot black tea.

When the sun hits the African continent, Ethiopians greet the beautiful morning with Injera. Injera is a spongy burrito made of teff dough, a local specialty grain, fermented for two or three days. It is eaten by tearing off a piece of injera by hand and eating it with a side dish, usually a stew of various colors.

Injera has a history of 3,000 years. It appears in Ethiopians' three meals a day and is also a symbol of local food culture.

When it comes to Swedish food, the first thing that comes to mind is IKEA meatballs. But in the snowy winters of northern Europe, making a bowl of nutritious oatmeal is also the norm for Swedes.

Toss oatmeal with warmed milk or thick yogurt, top with fresh raspberries, blueberries, bananas, dried fruit, and any creative toppings, and serve with toasted cinnamon rolls. This is a traditional Nordic breakfast.

France, which has always been known for its romance, emphasizes simplicity for breakfast rather than a rich lunch and dinner. The croissant is the most common French breakfast, a puff pastry made of whole butter, crispy on the outside and soft on the inside, and deliciously charred.

The simple baguette has only four raw materials: flour, water, yeast and salt. It has become a cultural symbol of France and is deeply loved by the French. If it's a weekend, maybe sit down and enjoy a Crêpe.

This fluffy and sweet pastry from the Brittany region of northwestern France is served with honey, caramel or smoked bacon, and garnished with various fruits.

British dramatist Somerset Maugham once said in his novel "Breakfast": "To eat well in England, eat breakfast three times a day!" This sentence jokingly expresses the uniqueness of the English breakfast in British cuisine.

Full English Breakfast usually has baked beans, tomatoes, fried eggs, sausage, mushrooms, toast and more. There will also be hash browns and eggs benedict when they are more hearty. It is usually served with a cup of English black tea or milk tea.