Chinese breakfasts 中式早餐

Shengzhou steamed buns 嵊州小笼包

The wrapper is soft and fairly substantial, surrounding a juicy, seasoned center. A fresh basket keeps the dough at its most tender.

Pianerchuan noodles 片儿川

Preserved greens add tangy saltiness, bamboo shoots provide a clean bite, and pork enriches the otherwise light soup.

Jiaxing leaf-wrapped rice dumplings 嘉兴粽子

The rice is sticky and richly seasoned, with a faint leaf aroma. Pork fat softens into the rice, while sweet versions offer a very different balance.

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Lanxi egg-filled pancake 兰溪鸡子馃

The egg gives the center a moist, rich texture against the cooked dough and savory filling. A fresh cake can be hot enough for the filling to escape when bitten.

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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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