Salty

Taste: salty, sweet or spicy

Although Chinese people eat steamed buns at any meal, they especially love steamed buns for breakfast. There is an endless variety of flavors as well as shapes.

Salty flavored buns are stuffed with ground pork, beef, lamb, eggs, mixed with vegetables, such as chives, onions, carrots, and so on.

Sweet flavored buns are stuffed with bean paste, creamy custard, sesame seeds, and sugar. Creative Chinese people have also invented many other different shapes for buns including a bun in the shape of a pig!

Taste: salty

In northern China, where wheat is more commonly eaten, a bowl of hot and flavorful wheat noodles is a popular breakfast dish.

In Wuhan, the hot-and-dry noodle is eaten at breakfast by almost everyone, everyday. This dish is prepared by frying boiled noodles, drying them, then scalding them quickly and adding spicy condiments and sesame paste.

There are also other types of wheat noodles in China served with tasty soup, for example, the Lanzhou stretched noodle. As its name suggest, chefs need to use the fresh dough and stretch them into noodle strips. And then boil the noodles with ingredients such as beef or lamb, during which time the noodles will become very chewy.

Taste: salty, or spicy

Wontons is type of food similar to dumplings. They are usually smaller than dumplings and comprised of a square wrapper (a dough skin made of flour and water) and fillings.

Wontons are usually boiled in a fragrant and watery broth. Sometimes, they are boiled in pure water with nori and pepper. In Sichuan province, wonton soup will be served with super red and hot capsicol, which is named "chaoshou".

However, in Guangdong province, wontons are not spicy at all, but served with little noodles to make "wonton noodles". They are available with a large variety of fillings, such as ground pork, shrimp, fish, mushrooms, and other vegetables.

Taste: salty

The twisted cruller is kind of like the donut in American breakfast, but instead it is made of two long, golden, deep-fried sticks of dough that are twisted together into a rope shape. You can directly eat one as it is or dip it in some soybean milk or soup, which has a better taste.

Taste: salty

This pancake has two types: the quickly-cooked thin pancake or crepe filled with savory or spicy ingredients, both of which will be topped with fried egg, and chopped mustard pickles, scallions, coriander, and different kinds of sauce. As a popular street food in China, they can be easily found everywhere and are citizens' favorite "breakfast on the run".

Taste:light salty

This is another classics Guangdong dim sum dish, with a pretty glittering and translucent appearance and tasty juice seafood flavor. Also it has another Cantonese name, "Har Gow", and sometimes is called as " Shrimp Siumaai" for its pleated shape. Different from general dumplings, siumaai is cooked with steam without soup. Therefore, it is more important to avoid overcooking and lock the savory broth in the ingredients, or it will taste too dry to be delicious. The proportion of shrimp to meat should to be appropriate in order to reach a balanced flavor. The amount of meat could be generous, but still do not forget about the shrimp. Due to the difficulty, this dish is said to be the one that the skill of a dim sum chef is judged on. Traditionally, Har Gow should have at least seven and preferably ten or more pleats imprinted on its wrapper. The skin must be thin and translucent, yet be sturdy enough not to break when picked up with chopsticks.

Taste: salty

This is a more snack than dessert, for that it use clams to make a salty fried pancake. It originates from Taiwan, especially popular as the "late night snack", which, in Chinese called "Ye Xiao". Typically, you will find many street snack stands serving this clams pancake in Taibei night markets, which bring a lot pleasure to people who work overtime. Kind of similar to the pancake with egg introduced in breakfast, the clams pancake has a golden coating made by sauted egg wash, and the main ingredients in it is the fried clams with spring onions on the top, and some other vegetables at the bottom. The seafood sauce is the highlight of this snack, which would differ a lot from chefs. Sometime, the chef will also brush some strawberry or orange jam on o the pancake -- all depends on what the customers wants!

Taste: light salty

This soup originates from the Zhejiang province. The West Lake is the most famous natural landscape of Hangzhong, the capital city of Zhejiang province. Different from provinces like Sichuan, Hunan and other places in northern China, people in Zhejiang province prefer light but fresh taste. In their traditional dishes, there is not too many salt or oil. Take this west lake beef soup for example, it tastes not only rich in the beef smell, but also mellow, fresh, and smooth in the mixed ingredients. And its attractive color in the combination of white and green, which implied a meaning of purity and nature, just as the beauty of west lake. Generally, in Chinese cuisines, soup is served after the the main meal. Therefore, after eating too much salty or spicy dishes, this soup would be a fantastic choice for you to have you stomach relax.