Chinese breakfasts 中式早餐

Xuyong bean-broth noodles 叙永豆汤面

The soup is mellow and savory, with a lightly thickened body, soft beans and chewy noodles. Meat adds a stronger flavor in individual bites.

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Mianyang rice noodles 绵阳米粉

The thin strands are soft and slippery, while the topping brings richer meat or chewy offal texture. Chili changes the bowl's character considerably.

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Luoquan tofu buns 罗泉豆腐包子

The wrapper is pillowy and tender, surrounding a moist, delicate center with more texture than smooth bean paste. Fresh steaming keeps both components supple.

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Yingshan rice noodles 营山米粉

The noodles are smooth and yielding, while the broth provides most of the savory aroma and heat. Toppings bring firmer or chewier bites.

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Juntun guokui 军屯锅盔

The bread is flaky and substantial, with toasted edges and a moist, aromatic center, making one piece more filling than a plain pancake.

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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.