Back home breakfast for me was whatever I was able to find in the fridge; Leftover pizza, quick oatmeal, or I’d skip breakfast entirely. A cup of coffee would suppress appetite and soon it was already lunchtime. I often skipped breakfast. However, living in China and getting used to Chinese breakfast has challenged my concept of eating breakfast entirely.

Chinese Breakfast is Street Food

You might have heard that Chinese breakfast is popular and very tasty indeed. Also, you don’t need to go to fancy restaurants to try it. Chinese breakfast is actually street food. Read more about Beijing street food.

As a foreigner who just got to China, one might not be used to Chinese food. However, the moment you rush out of the door and are on your way to work, it is impossible not to notice the breakfast stands on the street. The fragrant smell of freshly steamed baozi, the amazing golden yellow dough sticks (youtiao), the savory crepes that come out of a magic maker, just scream with deliciousness. It is impossible to pass. 

The Importance of Breakfast in China

Chinese people attach great importance to breakfast. When it comes to breakfast, people in China seem to follow the proverb: “Eat breakfast like a king, lunch like a prince, and dinner like a pauper.”

Chinese Breakfast is Versatile and Nutritious

Breakfast is the most important meal in China. Most people eat breakfast between 6:30 – 9 am. It is quick, warm, tasty and it is usually eaten on the go. Compared to western breakfast, Chinese breakfast is much more versatile and contains a lot more vegetables.

You don’t just eat a toast.

It is always the combination of few things, such as soy milk, eggs boiled in a mixture of tea leaves and spices; steamed buns, pancakes or crepes filled with protein of all sorts: tofu, pork, beef, seafood; wholewheat grain porridge as well as noodle soups topped with vegetables, etc. There is enough to mix and match for every day of the week and ensure the necessary intake of nutrients. 

Where to Eat Breakfast in China

Chinese breakfast is rather involved. That’s why this is not the meal that every Chinese person cooks daily.

Fortunately living in China makes breakfast very convenient. The breakfast shops are conveniently located just about few minutes’ walk in the neighborhood or in the vicinity.

With the rapid development of food delivery platforms, breakfast in China just got more convenient. Every breakfast shop has their online store, the delivery is very quick and cheap.

What do Chinese People Eat for Breakfast?

One thing about living in China that I’ve always enjoyed is the opportunity to have versatile breakfast every day of the week delivered straight to my door. This is faster and cheaper than if I would have cooked it myself.

When it comes to Chinese food, the palate radically differs across the country. This owes to the fact that China is a huge country, and each part exhibits a distinct climate which directly impacts the flavor of the food. As a result, there are eight regional cuisines, including breakfast foods.

I’ve spent most of my stay in China here in Beijing. While Beijing doesn’t have its own distinct cuisine, “the classics” from all the cuisines made their way to Beijing.

Popular Chinese Breakfast Foods: The “Classics” of Chinese Breakfast

Steamed Buns

Steamed buns or “baozi” as we call them in Chinese are by far the most popular and delicious Chinese breakfast food. Placed in large bamboo steamers blowing out a cloud of steam, baozi are at the heart of every breakfast stand.

They come in small and big sizes and have a very unique look. Round dough wrappers are stuffed with filling, then folded up along the edge to form pleats and finally pinched together to form a bun. This takes some mastery, so that’s why it is not that easy to make them at home without some previous practice.

What makes baozi so tasty is the filling, which varies across regions. In Beijing, we typically get buns filled with combinations of ground pork, green onions, cabbage or celery. Also, there are vegetarian options, such as a mix of chives, eggs, baby bok choy, shitake mushrooms and tofu.

Dou Fu Nao 豆腐脑/豆腐花 (Beijing-Style Bean Curd Pudding with Gravy)

When literally translated 豆腐脑 (dòu fu nǎo) means tofu brains. This might not sound like the most appetizing dish, but the name refers to its soft, silky texture. It is another very delicious, classic Chinese breakfast food.

In northern China it is called豆腐脑 (dòu fu nǎo), in southern China they call it 豆腐花 (dòu fu huā). The northern version is savory, while the southern is sweet.

Doufu nao is a very soft, uncurdled tofu pudding, covered in gravy. The gravy is made of soy sauce, ground pork, dried lily flower buds as well as dried shiitake and wood ear mushrooms.

It tastes absolutely delicious, also it is a great source of protein. Doufu nao is usually served with the fried sticks – youtiao. 

Soybean Milk and Deep-Fried Sticks (Youtiao)

While fried doughs are part of other world cuisines, what makes the Chinese one a distinct breakfast option, is its combination with soy milk.

Soy milk is what morning coffee is to the west. Compared to coffee, soymilk is fresh, has enough nutrients and is therefore very healthy if you don’t add sugar.  

The Chinese fried sticks are actually like a kind of savory donut. Two long pieces of dough are attached together and then deep fried. They have a beautiful golden color; are fluffy on the inside and crispy on the outside. Youtiao is very delicious, though the fact that it is deep-fried doesn’t make it a heathy breakfast option. So, youtiao is not something to be enjoyed every morning.

 However, youtiao is an absolute favorite across the country. Made of wheat flour, the recipe for youtiao remains the same across the country. It is the way it is served that might differ.

In norther China we like to have it together with soymilk. These two usually appear together for a reason. People usually dip or soak the youtiao in soy milk as it is considered light and healthy. Also, it absorbs the soymilk’s fragrance, which adds to youtiao’s already amazing flavor. It is a must try breakfast food in China.

In southern China, youtiao is usually dipped in a rice congee (porridge), which is warm and plain.

Eight Treasures Rice Congee or “LaBa Zhou”  腊八粥(làbā zhōu)

The rice congee that people in the south eat with the youtiao is rather plain, and that’s why it is usually given to the sick.

In the north, however, we have a much more appetizing version of it, called the Eight Treasures Congee or “Babao Zhou”. This Chinese breakfast is made of whole grains, beans, and nuts. It is an excellent source of protein and other nutrients.

If you’d like to learn more about a healthy diet, read my next post:

How to Add More Whole Grain Foods to Your Diet

There is a legend about how the Eight Treasures Congee got its name. In ancient China, every year the emperors made sacrifices and prayed to eight gods for a good harvest. Later on, this rite was passed to common people who substituted the eight gods with eight ingredients, mainly grains, beans, and nuts.

Also there is a Laba Festival (腊八节) in honor of the eight gods, which falls on the eighth day of the 12th month of the lunar calendar (腊 refers to the month and 八 to the day).

This kind of porridge was named 腊八粥(làbā zhōu). It is traditionally eaten on the eve before the Laba Festival and marks the upcoming of the Chinese New Year.

As for what ingredients exactly go in the Eight Treasures Congee, it varies from region to region. The number of ingredients also varies, usually surpassing eight. The classic Laba Zhou consists of the following: white rice, black rice, red beans, kidney beans, job’s tears, peanuts, dried jujubes, and lotus seeds.

When eaten on a regular day we simply call it the Babao Zhou. It is made by soaking the grains overnight for about eight hours, before stewing them in the morning. Fortunately, the Babao Zhou is available in most of the breakfast shops and convenience stores. We don’t need to spend that much time making it.

Tea Eggs

When you pass by the breakfast vendors it would be impossible not to notice a big pan of eggs soaking in a fragrant dark liquid.

This is a spiced broth made of tea leaves, dark and light soy sauce as well as the addition of some spices used in Chinese cuisine, such as allspice, star anise, bay leaves, cinnamon sticks, Sichuan peppercorns, etc.

Hard-boiled eggs with their shells cracked are left to soak for about 8 hours. The spiced broth forms a distinct dark brown layer of lines across the egg whites, which gives them a distinct fragrance.

Savory Chinese Pancake 煎饼果子

China has many pancake varieties, but the Jianbing 煎饼 or Savory Crepe is one of our most beloved Chinese breakfasts and street foods. It is said to originate from Tianjin, though its history can be traced back 2,000 years to Shandong province.

Watching how the street vendors make it is simply a mesmerizing experience for the eyes.

They use some necessary tools to make this style of pancake, such as an electric flat, round, non-stick pan which is attached to their tricycles. One interesting this is they could stop wherever they want, make a pancake and go. 

Then comes the jianbing (crepe) spreader to smooth and even the batter. A minute later, after the batter has solidified, they add an egg, spread it over the crepe, and add sesame seeds, sliced scallions, as well as coriander.

Next, with the help of a metal scraper, they separate the pancake from the pan and flip it on the other side. Then they brush few sauces, (chili sauce is optional) and add a crispy cracker on top. To make it even more decadent, pieces of youtiao could be added instead of the crispy cracker.

When the pancake is cooked through, they fold it like an envelope and in few minutes time your multi layered and complex flavored pancake is ready to eat. It is an absolute must try if you ever visit China.

Beijing Egg Filled Pancake (Jidan Guan Bing)

This is another type of breakfast pancake that is easier to make compared to jianbing. Also, it could easily be made at home.

Simply place a piece of flattened, round shaped dough over a hot, previously oiled skillet. After few minutes the pancake will start to rise and get puffy. The vendors usually use a pair of chopsticks to poke a hole in the middle. After the steam is released, they add a scrambled egg inside the hole. The pancake is ready after it has been cooked on both sides.

The final step is to spread some chilly-bean paste over it and add a green lettuce leave. Optionally you could choose to add a piece of roasted chicken or sausage. Roll it tightly and try it. You won’t believe how quick and delicious this comfort breakfast food is.

Tomato-Egg Noodle Soup

China has challenged my concept of breakfast in many ways. As a Westerner, soup, especially noodle soup isn’t something I’d have for breakfast. Not until I tried the egg tomato noodle soup.

This dish isn’t only served for breakfast. It is very easy to make. Also, it meets the nutritional requirements. That’s why it is often served as a breakfast food in many breakfast shops and restaurant chains.

The way you prepare the egg-tomato noodle soup is the following: firstly, you boil the noodles in water, while cooking the egg and tomatoes separately as a gravy. The noodles are usually served in a bowl. The gravy is added over the noodle soup, followed by freshly sliced scallion as a topping. It is simple but very delicious.

Chinese Breakfast at Hotels: Noodle Soup

Noodle soups are a very popular breakfast option in high-end hotels. The noodle stand is usually at the heart of the Chinese section of the breakfast buffet. 

On the inside of the section, there is usually a worker who is in charge of boiling noodles. When its your turn, you simply choose from the large variety of noodle selection: egg noodles, ramen, rice vermicelli, the thick udon noodles, etc.

Then they place your noodles in a separate boiling strainer big enough to fit noodles for a single serving. After a few minutes, they put your noodles in a broth of your choice (chicken, beef, or vegetarian). Then they add boiled vegetables before handing the bowl over to you.

The final step is to add the toppings. On the outside of the window section, there is usually a wide array of seasonings, sauces and spices so the guests could choose as toppings of their choice.

Toppings usually include soy sauce, rice vinegar, sesame oil, chopped scallions, shallots, chili peppers, chilly bean pastes, as well as variety of noodle gravies such as egg-tomato, to flavor the noodle soup.

If you are staying at a hotel for a week, there would be enough noodle soup toppings to mix and match and enjoy versatility.

Final Thoughts

Chinese breakfast might be a few steps away from what you are used to having for breakfast. However, it offers a nutritious alternative to Western standards like boxed cereal and frozen waffles. 

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