Chinese breakfasts 中式早餐

Salty porridge 咸粥

The result is light enough to spoon easily, with separate rice grains and flavor coming from the stock and additions.

Baijia feichangfen 白家肥肠粉

The noodles are slippery and resilient, contrasting with the intestine's rich chew. Chili oil and aromatics give the broth a strong finish.

Chengdu youcha 成都油茶

Soft, warm paste contrasts with brittle fried dough, while sesame, pepper or other condiments add aroma. Despite the name, this version is not a brewed-tea drink.

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Qionglai milk-broth noodles 奶汤面

The noodles are smooth and springy, surrounded by a savory, full-bodied soup. A meat topping can make the bowl more substantial.

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Niuhua doufunao 牛华豆腐脑

The tofu is silky against a savory, peppery or spicy soup, with garnishes contributing extra chew and crunch.

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Shaomai 烧麦

The wrapper is tender and slightly pleated at the edge, while the filling is moist and substantial. Fresh steaming keeps the top from drying.

Savory flour tea with dough twists 油茶麻花

The bowl is nutty and roasted-grain fragrant, with a smooth base and twists that shift from firm-chewy to very soft.

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Crisp layered beef pancake 香酥牛肉饼

The outer layers are flaky and golden, while the center is juicy and savory. Scallions add a fresh aromatic edge to the beef.

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Bean-paste sticky rice 豆蓉糯米饭

Sticky rice and smooth bean paste contrast with crunchy toppings, while the seasoning can be sweet, salty or spicy.

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Jiande tofu buns 建德豆腐包

The wrapper is fluffy and mild, while the center is tender, moist and savory, sometimes with a clear chili kick.

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Longyang rice-wine steamed bread 龙羊酒酿馒头

The bread is soft and gently springy, with mild sweetness and a delicate fermented fragrance that becomes clearer while warm.

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Hangzhou small steamed pork buns 杭州小笼包

The exterior may be soft and bread-like rather than paper-thin, with a savory, moist center. Fresh steaming is important to the texture.

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