Chinese breakfasts 中式早餐

Tongren mung-bean noodles 铜仁绿豆粉

They are rustic and tender, with a lightly beany aroma and less stretch than wheat noodles. The irregular surfaces catch the soup.

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Lijiang baba flatbread 丽江粑粑

The outside is golden and crisp in places, while the layered center is softer and rich. Sweet rose or sugar flavors differ markedly from savory ham versions.

Tengchong xidoufen breakfast 腾冲稀豆粉

The pea base is softly earthy and creamy without necessarily containing dairy. Crisp fried dough offers a strong contrast to the spoonable texture.

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Qujing steamed ersi noodles 曲靖蒸饵丝

The ersi are elastic and substantial, with a glossy coating and concentrated meat flavor rather than a large volume of broth.

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Zhaotong rice-cake and fritter wrap 昭通油糕饵块

Soft, chewy rice cake contrasts with the crisp fritter and moist potato center. Pickles or sauces add sharpness and salt.

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Tsampa 糌粑

The flavor is distinctly toasted and grainy, with richness from butter and a texture that changes with added liquid. It is substantial rather than a light powder garnish.

Tibetan broth noodles 藏面

The broth is meaty and warming, with relatively straightforward seasoning. The noodles may retain a firm center as part of the style.

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Cheese-curd buns 奶渣包子

The bread is fluffy and mild, while the center is denser, gently tangy and distinctly dairy-flavored rather than a meat filling.

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Highland-barley flatbread 青稞饼

The bread has a rustic grain aroma, dense crumb and firmer crust. Added fat or sweetening can make individual versions quite different.

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Hanzhong warm rice sheets 汉中热米皮

The sheets are soft and smooth, with a gentler bite than thick wheat noodles. Warmth helps the dressing spread through them.

Suide yellow millet buns 绥德黄馍馍

The wrapper is dense yet soft, with a mild grain flavor and less elasticity than wheat bread. Filled versions introduce sweeter pockets.

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Roujiamo 肉夹馍

The bread is firm and toasted outside, with a tender savory filling that can range from lean to richly fatty. Bread styles also vary.