Top 10 Famous food for Chinese breakfast

Chinese breakfast is different from Western breakfast, but it provide wide options from rice porridge to Youtiao, from steamed buns to baked buns, from fresh soy milk to soups. This post introduces what Chinese people eat for breakfast and how your start a day with a comforting Chinese breakfast meal.

chinese rice noodles

Rice noodles, or simply rice noodle, are noodles made from rice. The principal ingredients are rice flour and water. … Rice noodles are most common in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes, thicknesses and textures.

chinese Tea egg

Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked slightly and then boiled again in tea, and sauce or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also commonly served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia. Tea eggs originated in Zhejiang province as a way to preserve foods for a long time but is now found in all provinces.

chinese Wonton

Wonton resemble jiaozi dumplings but have a square dough wrapper with a 6-cm length side or an isosceles trapezoid, while jiaozi has a dough wrapper of a circle.The dough wrapper, sometimes referred to as a wonton skin, is relatively thin,and becomes transparent after boiled. It takes a shorter time to boil a wonton.Wontons are traditionally eaten in a soup, but jiaozi relies on dipping sauce.

chinese jianbing

Known as Chinese crepes, Jian Bing(or Jian Bing Guozi) is one of the most popular breakfasts sold at street stalls in China. It consists of wheat and grain-based crepe, an egg, deep-fried crackers (known as Bao Cui in Chinese), 2-3 savoury/spicy sauces, chopped scallions & coriander. Folded into an envelope, Jian Bing is usually eaten as finger food while people travel to work/school on busy mornings

chinese noodles

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different color or flavor. Egg whites, arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles’ strands. Although illegal, the practice of adding the chemical cross-linker borax to whiten noodles and improve their texture is also quite common in East Asia.

In general, the chinese noodles cooking method involves making a dough with flour, salt, and water; mixing the dough by hand to form bar shapes; bending the bars for proofing; pulling the bars into strips; dropping the strips into a pot with boiling water; and removing the noodles when finished cooking.Chinese type noodles are generally made from hard wheat flours, characterized by bright creamy white or bright yellow color and firm texture.

chinese Rice porridge

Chinese congees vary considerably by region. For example, to make Cantonese congee, white rice is boiled in many times its weight in water for a long time until the rice breaks down and becomes a fairly thick, white porridge.Congees made in other regions may use different types of rice with different quantities of water, producing congees of different consistencies: it can be left watery, or cooked until it has a texture similar to Western oatmeal porridge.

Plain congee is commonly eaten with youtiao (lightly salted fried crullers) as breakfast in many areas in China. Congee with mung beans is usually eaten with sugar, as is red bean congee, or in Laba congee.

chinese fried rice

The basic elements of Chinese fried rice are cooked rice—preferably leftovers from yesterday, meat and vegetables—possibly also leftovers, mixed with egg, soy sauce and garlic for flavour and seasoning, also cooking oil for greasing; either using lard, vegetable oil or sesame oil. The oil and soy sauce grease and coat the rice grains, thus preventing them from burning and sticking to the cooking vessel. Sometimes chopped scallion, ginger, chili pepper and mushroom, also diced processed pork are added into the mixture. All ingredients are stir-fried on a strong fire using a Chinese wok cooking vessel, and the rice is turned, stirred and agitated using a spatula to evenly cook the rice and distribute the seasoning.

chinese bun(bao zi)

Baozi, 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 , measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, Xiǎobāo , measure approximately 5 cm 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 all over China.

chinese soy milk

Soy milk is a common beverage in East Asian cuisines. In Chinese cuisine, “sweet” soy milk is made by adding cane sugar or simple syrup. “Salty” or “savory” soy milk is often combined with chopped pickled mustard greens, dried shrimp, youtiao croutons, chopped spring onions, cilantro, pork floss, and/or shallots, along with vinegar, sesame oil, soy sauce, and/or chili oil. Both are traditional breakfast foods, served hot or cold depending on the season or personal preference. At breakfast, it is often accompanied by starchy carbohydrate-rich foods like mantou (a thick, fluffy kind of roll or bun), youtiao (deep-fried dough sticks), and shaobing (sesame flatbread).

chinese You Tiao

Youtiao, is a long golden-brown deep-fried strip of dough commonly eaten in China and (by a variety of other names) 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


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