Chinese Cuisine

Shanghai's most beloved breakfast. Small, yeast-leavened buns with incredibly thick, crunchy fried bottoms, filled with pork and a burst of hot, savory soup.

The gold standard of Hong Kong breakfasts. Springy, al dente egg noodles and plump shrimp/pork wontons swimming in a fragrant, clear, seafood-infused broth.

Crispy, chewy, and highly aromatic unleavened flatbreads folded with oil and minced scallions to create beautiful, flaky layers.

Silky, melt-in-your-mouth freshly made tofu pudding, served the savory Northern Chinese way with soy sauce, chili oil, pickled radish, and scallions.

A flaky, multi-layered baked Chinese flatbread completely encrusted in toasted sesame seeds. Often sliced open and stuffed with Youtiao or braised beef.

The ultimate Chinese breakfast accompaniment. Immensely airy, crispy, and savory deep-fried dough sticks, perfect for dipping into warm soy milk or congee.

A traditional Beijing winter breakfast. A thick, warming porridge made from toasted millet flour, drizzled generously with rich, savory sesame paste.

Classic pan-fried potstickers with a crispy, golden-brown bottom and a juicy pork and cabbage filling, steamed to perfection.

A deeply nourishing and comforting rice porridge simmered with ginger, tender sliced chicken, and earthy shiitake mushrooms.

A dim sum favorite consisting of glutinous rice stuffed with chicken, Chinese sausage, and mushrooms, wrapped in a large lotus leaf and steamed.

A quick, everyday breakfast favorite. A soft, slightly chewy flour crepe cooked with egg, scallions, and brushed with savory sauces.

A famous breakfast soup from Henan province. Intensely peppery, thick, and packed with beef, wood ear mushrooms, kelp, and chewy wheat gluten.