19 Dishes

Breakfast

Baozi

Baozi (chinese: 包子), or bao, is a type of yeast-leavened filled bun in various chinese cuisines. there are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. they are a variation of mantou from northern china. two types are found in most parts of china and indonesia: dàbāo (大包, "big bun"), measuring about 10 centimetres (3.9 in) across, served individually, and usually purchased for take-away. the other type, xiǎobāo (小包, "small bun"), measure approximately 5 centimetres (2.0 in) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. each order consists of a steamer containing between three and ten pieces. a small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. they are popular throughout china and have made their way into the cuisines of many other countries through the chinese diaspora.

Breakfast

Cong you bing

Cong you bing (cōngyóubǐng) (simplified chinese: 葱油饼; traditional chinese: 蔥油餅; pinyin: cōngyóubǐng; wade–giles: ts'ung1-yu2-ping3; lit. 'scallion oil pancake'; mandarin pronunciation [tsʰʊ́ŋjǒʊpìŋ]), also known as scallion pancake or "green onion pancake", is a chinese savory, unleavened flatbread folded with oil and minced scallions (green onions). unlike western pancakes, it is made from dough instead of batter. it is pan-fried, which gives it crisp edges yet also a chewy texture. a unique characteristic of scallion pancakes is the many layers that make up the interior, which help contribute to its chewy texture. variations exist on the basic method of preparation that incorporate other flavors and fillings. scallion pancakes are served both as a street food item and as a restaurant dish. they are also sold commercially, either fresh or frozen in plastic packages (often in asian supermarkets).

Breakfast

Dan bing

Rolled egg pancake

Breakfast

Ding bian hu

Diāng-biĕng-gù (simplified chinese: 鼎边糊; traditional chinese: 鼎邊糊; lit. 'pot side paste', foochow romanized: diāng-biĕng-gù), also known as guo bian hu (simplified chinese: 锅边糊; traditional chinese: 鍋邊糊; pinyin: guō biān hú; lit. 'wok side paste') and ding bian cuo (simplified chinese: 鼎边銼; traditional chinese: 鼎邊锉; pinyin: dǐng biān cuò; lit. 'pot side scraping'), is a characteristic dish of fuzhou cuisine, a branch of fujian cuisine, consisting of a rice flour batter poured around the side of cooking wok to form a thin noodle, then scraped into a stock to simmer and served in broth. other ingredients to flavour the stock are often served in the broth; commonly included is a form of seafood, some meat (such as meatballs, usually pork) and various vegetables. besides fujian, it is also popular in taiwan. in taiwanese hokkien, it is known as tiánn-pinn-sô (in the taiwanese romanization system; chinese: 鐤邊趖), and has been served to foreign dignitaries at state banquets. during ming and qing dynasty, diāng-biĕng-gù was introduced to longyou and jinhua in central zhejiang by traders, called hu (chinese: 糊) in longyou and fujian geng (chinese: 福建羹) in jinhua. however, the ingredients were changed due to the lack of access to seafood.

Breakfast

Dou jiang

Soy milk, used to make hot soup, serve with youtiao (deep-fried dough sticks), the combination of soy milk soup with fried dough is dou jiang you tiao (doujiang youtiao)

Breakfast

Douzhi

Douzhi (chinese: 豆汁; pinyin: dòuzhī ; beijing dialect: douzhir; also called mung bean milk) is a fermented dish from beijing cuisine. it is similar to soy milk, but made from mung beans. it is a by-product of cellophane noodle production. it is generally slightly sour, with an egg-like smell.

Breakfast

Fan tuan

Cífàntuán (simplified chinese: 糍饭团; traditional chinese: 粢飯糰) or simply, fantuan is a glutinous rice dish in chinese cuisine originating in the jiangnan area of eastern china which encompasses shanghai and surrounding regions. it is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice. it is usually eaten as breakfast together with sweetened or savory soy milk in its native jiangnan. today, cifantuan is commonly available in two varieties. whereas the "savory" variety includes ingredients such as zha cai (pickled vegetable), rousong (pork floss) and small pieces of youtiao being wrapped in the rice ball, the "sweet" variety adds sugar and sometimes sesame to the filling. there are many modern variations of the food which are made from purple rice and include fillings such as tuna, kimchi, or cheese. the cifantuan is a major breakfast food item in shanghai. the cifantuan is also popular in hubei, taiwan and hong kong.

Breakfast

French toast

French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. alternative names and variants include "eggy bread", "bombay toast", "gypsy toast", and "poor knights" (of windsor).when french toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. when it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Breakfast

Hong Kong style french toast

French toast is a dish made of sliced bread soaked in beaten eggs, sugar and typically milk, then pan fried. alternative names and variants include "eggy bread", "bombay toast", "gypsy toast", and "poor knights" (of windsor).when french toast is served as a sweet dish, milk, sugar, vanilla or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. when it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Breakfast

Jianbing guozi

Jianbing guozi (chinese: 煎饼馃子) or "deep-fried dough sticks rolled in a thin pancake" is a popular chinese street food originating in tianjin, and has been hailed as "one of china's most beloved street breakfasts", especially in tianjin and neighboring hebei province. it is a sub-category of jianbing. it consists of pancakes made from mung bean flour, eggs, and youtiao (fried dough sticks) or crispy "dragons", served with sweet bean sauce, diced green onion, and optionally chili sauce.

Breakfast

Jiaoquan

Jiao quan (chinese: 焦圈; pinyin: jiāoquān; or xiaoyougui; also called fried ring) is a dish from beijing cuisine. it has a golden color, shaped like a bracelet. it feels crispy and crunchy when eaten. the unique taste of it is very popular in beijing cuisine. people usually eat jiaoquan with shaobing and douzhi. jiao quan is a special beijing local food. the shape of it is like a doughnut, but it has a crispier texture.

Breakfast

Oyster omelette

The oyster omelette, as known as o-a-tsian (chinese: 蚵仔煎; pe̍h-ōe-jī: ô-á-chian), o-chien (chinese: 蚵煎; pe̍h-ōe-jī: ô-chian) or orh luak (simplified chinese: 蚝烙; traditional chinese: 蠔烙; peng'im: o5 luah4) is a dish of hokkien and teochew origin that is renowned for its savory flavor in its native chaoshan and minnan region, along with taiwan and many parts of southeast asia such as the philippines, thailand, malaysia and singapore due to the influence of the hokkien and teochew diaspora. variations of the dish exist in some southern regions of china.

Breakfast

Pineapple bun

A pineapple bun (chinese: 菠蘿包; sidney lau: boh1loh4baau1) is a kind of sweet bun predominantly popular in hong kong and also common in chinatowns worldwide. despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping (which resembles the texture of a pineapple).

Breakfast

Rice milk

Rice milk is a plant milk made from rice. commercial rice milk is typically manufactured using brown rice and brown rice syrup, and may be sweetened using sugar or sugar substitutes, and flavored by common ingredients, such as vanilla. it is commonly fortified with protein and micronutrients, such as vitamin b12, calcium, iron, or vitamin d.

Breakfast

Shao bing

Shaobing (pinyin: shāobǐng; wade–giles: shao-ping), also called huoshao, is a type of baked, unleavened, layered flatbread in northern chinese cuisine. shaobing can be made with or without stuffing, and with or without sesame on top. shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices.shaobing is not very well known in southern china, unlike other northern dishes like mantou, baozi, and youtiao. most shaobing are popular in the northern part of china. different types of shaobing are often associated with certain cities and towns. shaobing is a common breakfast item. filled shaobing are usually eaten with soy milk and tea, while unfilled ones are usually eaten with steamed eggs or a breakfast meat dish. in the mandarin cuisine tradition, shaobing are served with hot pot (huǒguō) in winter or soy milk.

Breakfast

Shao bing you tiao

Deep-fried dough/cruller inside baked flatbread

Breakfast

Turnip cake

Turnip cake (traditional chinese: 蘿蔔糕; simplified chinese: 萝卜糕; pinyin: luóbo gāo; cantonese yale: lòbaahk gōu) is a chinese dim sum dish. the less commonly used radish cake is a more accurate name, as western-style turnips are not used in the dish but rather shredded radish (typically chinese radish) and plain rice flour. it is traditionally called carrot cake in singapore. turnip cake is commonly served in cantonese yum cha, usually cut into rectangular slices and sometimes pan-fried before serving. each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. the non-fried version is soft all over. it is one of the standard dishes found in the dim sum cuisine of china as well as overseas chinatown restaurants. it is also commonly eaten during chinese new year, since the word for radish (菜頭, chhài-thâu) is a homophone for "good fortune" (好彩頭, hó-chhái-thâu) in the hokkien language. in taiwan, turnip cake is also commonly eaten as part of a breakfast.

Breakfast

Youtiao

Youtiao (simplified chinese: 油条; traditional chinese: 油條; pinyin: yóutiáo), known in southern china as yu char kway is a long golden-brown deep-fried strip of dough made from wheat flour, first eaten in china and (by a variety of other names) also popular in other east and southeast asian cuisines. conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. youtiao may be known elsewhere as chinese cruller, chinese fried churro, chinese oil stick, chinese doughnut, chinese breadstick, and fried breadstick. in other asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko, among others.

Breakfast

Zhaliang

Zhaliang (simplified chinese: 炸两; traditional chinese: 炸兩; cantonese yale: jaléung), literally "fried two", is a cantonese dim sum. it is made by tightly wrapping rice noodle roll around youtiao (fried dough). it can be found in chinese restaurants in malaysia. it is often served doused in soy sauce, hoisin sauce or sesame paste and sprinkled with sesame seeds. it is usually eaten with soy milk or congee.