Chinese breakfasts 中式早餐

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.

Zenggao 甑糕

The cake is dense, moist and sticky, with concentrated date sweetness and a softer bean texture. It is more substantial than a light sponge cake.

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Peppery meatball soup 肉丸胡辣汤

The soup is warming and coating, with tender meatballs, softer potatoes and firmer vegetables creating a varied spoonful.

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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