Comparing the Typical Chinese and American Breakfasts Essay

Breakfast is always considered to be the most important meal of the day. By eating a nutritious breakfast, we can produce enough energy for better academic performance as well as a fresh mind. However, breakfast has huge differences between countries, such as China and America. Chinese breakfast always begins with a cup of warm soybean milk. The soybean milk we have in China is slightly different from the soymilk served here, since the soybean milk is made from the freshly ground soy beans instead of the ready-to-eat soymilk powder. Chinese people believe that having something warm in the morning may keep you healthy for the whole day, so that is why we serve the soybean milk hot. We also have other hot beverages like red bean soup and†¦show more content†¦After the main dish, Chinese breakfast comes to an end basically, but some people still prefer to eat little snacks or desserts. The rice cube pudding and the glutinous taro cake with red beans on top are the most popular choices. However, we seldom have any fruit for breakfast, since it is thought that cold fruit may hurt the stomach early in the morning. American breakfast, in my experience, is served in a more complex way. Starting with a cup of fresh orange juice or milk, the American breakfast is frequently cold, which is supposedly harmful to the stomach. More often, a cup of black coffee is what people need to fresh their mind. The role that fruit plays is really a distinguishing characteristic between two styles of breakfast since there are various kinds of juice and fresh fruit offered in America, while little fruit is available for a Chinese breakfast. The best part of American breakfast is cereals. Cereals are rich in fiber and this kind of diet could be a vital factor to maintaining a healthy weight. Served cold with milk, grains such as corn flakes and cheerios, are combined with sugar, pieces of banana, or raisins. Such a main dish supplies people with a certain amount of calories and fat. 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