Chinese breakfasts 中式早餐

Har gow shrimp dumplings 虾饺

The dumpling has a delicate, slightly elastic skin and a crisp-tender shrimp bite. A well-balanced filling tastes savory and marine without overwhelming the shrimp's own sweetness.

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Rice rolls 布拉肠

The rice sheet is silky and tender, with a slight elasticity; meat or shrimp fillings add firmer bites beneath the smooth surface.

Cantonese siu mai 干蒸烧卖

The bite is firm and springy, with a thin wrapper and savory meat juices; shrimp can add a sweeter, more elastic texture.

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Steamed barbecue pork buns 叉烧包

The bread is soft and fluffy, contrasting with the moist, richly flavored pork center.

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Liwan sampan congee 荔湾艇仔粥

The porridge is soft and mild, offset by marine savoriness and crunchy pieces. No single topping list applies to every shop.

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Lotus-leaf sticky rice parcels 荷香糯米鸡

The rice becomes sticky and richly seasoned, carrying a subtle leaf aroma. Different filling pieces add chewy, soft and meaty contrasts.

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Chaoshan steamed rice rolls 潮汕肠粉

The wrapper should feel soft and slippery rather than springy like a thick noodle. Sauce gives much of the flavour, with savoury meat, egg or seafood and little bursts of texture from the filling.

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