Breakfast is said to be the most important meal of the day, and this is certainly true when it comes to comprehending a country's food and culture. Breakfast in China may be different from what you're used to, but if you dive in, you'll be surprised at how many possibilities there are; if you're on a long vacation to China, you could even miss the breakfasts there when you return home. Some of the most popular Chinese morning meals are listed here. The majority of these foods may be found all around China, however, others are exclusive to specific towns and areas.
Congee
Congee is the name for a thin rice porridge that is popular throughout China and Asia. It is also the name used in Guangdong. Rice is cooked in water or stock until the grains break down to form congee. Congee is quite basic on its own (which is why it's commonly provided to the young, old, and sick), but it's usually garnished with a variety of toppings to enhance flavour and texture. Other grains, such as millet, cornmeal, or sorghum, can be used to make congee in northern China.
Jianbing
Despite its origins in Shandong Province, jianbing has become one of China's most beloved breakfasts, and with good reason. A jianbing is a delightful combination of flavours and textures made out of a grain flour crepe topped with an egg, chopped scallions, cilantro, sweet soybean paste, and chilli sauce, all wrapped in either a crispy wonton wrapper or a youtiao, depending on the style. Many stalls in China are now experimenting with different jianbing fillings, such as cheese and ham.
Rice noodles
While northern Chinese people grow and eat wheat, southern Chinese people eat more rice. In provinces like Yunnan and Guizhou, and particularly in Guilin, rice is used to produce noodles, which are eaten in the morning. Rice noodles can be topped with braised pork, peanuts, cilantro, pickles, and chillies and served with or without soup. Rice noodles aren't just for breakfast; they're good at any time of the day.
Soy milk and deep-fried dough sticks
Consider Chinese-style deep-fried dough sticks to be the doughnuts of the Chinese food world, yet comparing them to doughnuts does them a disservice because they have their own distinct crispy-chewy texture. Youtiao is made of a stretchy wheat flour dough that is similar all throughout China, but the way the soy milk is served varies: in Beijing, it is normally served hot and simple, whereas, in Shanghai, it is seasoned with preserved mustard root, green onions, chilli oil, and vinegar.
Scallion oil pancake
These flaky, stacked flatbreads are a decadent treat. Scallion pancakes are created with a wheat-flour dough rather than a batter, unlike the western-style pancakes you may be more familiar with. The flaky texture comes from the rolling procedure, which involves brushing the pancakes with sesame oil and adding onions before rolling them into a sausage and then rolling them flat again.