21+ Delicious and Authentic Chinese Breakfast Recipes for Every Palate

Chinese breakfasts are a fascinating blend of textures, flavors, and traditions that vary widely across the country’s vast regions.

Whether you find yourself savoring silky rice porridge in the south, biting into crispy scallion pancakes in the north, or enjoying warm steamed buns filled with savory pork in bustling city streets, each dish tells a story of culture, comfort, and culinary artistry.

These authentic Chinese breakfast recipes go beyond simple meals—they offer a glimpse into daily life and the rich heritage of Chinese cuisine.

In this collection of 21+ authentic Chinese breakfast recipes, you’ll discover a variety of dishes ranging from hearty porridges and delicate dim sum to crispy fried treats and nourishing soy-based drinks.

Whether you’re a longtime fan of Chinese food or exploring these flavors for the first time, these recipes will inspire you to bring traditional Chinese mornings to your own table.

21+ Delicious and Authentic Chinese Breakfast Recipes for Every Palate

Exploring these 21+ authentic Chinese breakfast recipes opens the door to a vibrant culinary tradition that’s both comforting and exciting.

From the warm, soothing bowls of congee to the crispy, flavorful delights of scallion pancakes and youtiao, each dish reflects regional histories and family customs that have been cherished for generations.

These recipes are not only delicious but also offer a balanced start to the day, combining protein, grains, and fresh ingredients in creative ways.

Whether you’re cooking for yourself or sharing with loved ones, embracing Chinese breakfast traditions can add new layers of flavor and culture to your morning routine.

congee

Congee is a classic Chinese rice porridge that serves as a comforting and versatile breakfast staple across China.

It’s warm, soothing, and can be customized with various toppings such as pickled vegetables, meat, or century eggs.

Congee is gentle on the stomach and perfect for starting the day with a nourishing bowl.

Ingredients

• 1 cup jasmine rice
• 8 cups water or chicken broth
• Salt, to taste
• Optional toppings: shredded chicken, century egg, chopped scallions, soy sauce, pickled vegetables

Instructions

• Rinse the rice thoroughly and combine it with water or broth in a large pot.
• Bring to a boil, then reduce to a simmer and cook, stirring occasionally, for about one to two hours until the rice breaks down into a creamy porridge.
• Add salt to taste.
• Serve hot with your choice of toppings such as shredded chicken, century egg slices, scallions, or pickled vegetables.

Congee is more than just a simple porridge; it is a soul-warming dish that reflects centuries of Chinese culinary tradition.

Its mild flavor and customizable toppings make it ideal for all ages, providing both comfort and nourishment to start the day right.

youtiao with soy milk

Youtiao, also known as Chinese crullers, are long, golden deep-fried dough sticks traditionally enjoyed dipped in warm soy milk.

This combination is a popular street breakfast, loved for its contrast of crispy texture and creamy drink, making it a simple yet satisfying meal.

Ingredients

• For youtiao:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 3/4 cup water
  • Oil for deep frying
• For soy milk:
  • 1 cup dried soybeans
  • Water for soaking and blending
  • Sugar to taste (optional)

Instructions

• Soak soybeans overnight, then blend with water until smooth. Strain and boil the soy milk until fragrant and cooked through. Sweeten if desired.
• For youtiao, mix flour, baking powder, baking soda, sugar, and water to form a dough. Let rest for about an hour.
• Roll dough into strips, pair two strips and press together, then deep fry until golden and puffed.
• Serve the crispy youtiao dipped in warm soy milk.

Youtiao with soy milk offers a delightful balance of textures and flavors, embodying the simplicity and heartiness of traditional Chinese breakfasts.

It’s a nostalgic treat that has been cherished by generations for its satisfying crunch and comforting warmth.

steamed pork buns

Steamed pork buns, or char siu bao, are fluffy, soft buns filled with sweet and savory barbecued pork.

They are a beloved dim sum favorite and a common breakfast item in southern China, offering a perfect balance of tender dough and flavorful filling.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 2 teaspoons yeast
  • 1/2 cup warm water
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
• For the filling:
  • 1 cup diced char siu (Chinese BBQ pork)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

• Prepare the dough by mixing flour, yeast, sugar, water, and oil. Knead until smooth and let it rise until doubled.
• Combine filling ingredients in a bowl and heat gently until thickened.
• Divide dough into portions, flatten, and spoon filling into the center. Pinch to seal and shape into buns.
• Steam the buns for about 15 minutes until fluffy and cooked through.

Steamed pork buns are a perfect example of Chinese culinary artistry, blending soft, pillowy dough with rich, savory-sweet filling.

They provide a fulfilling and delicious breakfast option that delights the palate and comforts the soul.

jianbing

Jianbing is a popular Chinese street breakfast crepe known for its crispy edges, savory fillings, and bold flavors.

It’s often enjoyed on the go and combines textures like crunchy fried dough, eggs, scallions, and hoisin sauce wrapped in a thin, pancake-like batter.

Ingredients

• 1 cup all-purpose flour
• 1 cup water
• 1 egg
• 2 tablespoons chopped scallions
• Crispy fried wonton wrappers or youtiao pieces
• Hoisin sauce and chili sauce, to taste
• Oil for cooking

Instructions

• Mix flour and water to form a thin batter.
• Heat a large skillet or griddle and spread a thin layer of batter evenly.
• Crack an egg over the batter and spread it evenly. Sprinkle scallions on top.
• When the edges crisp up, flip or fold the crepe. Add hoisin sauce, chili sauce, and crispy wonton wrappers or youtiao pieces.
• Fold the crepe and serve hot.

Jianbing is a flavorful, textural delight that perfectly balances crispy and soft elements.

Its combination of savory sauces and fillings makes it an iconic Chinese breakfast that energizes and satisfies.

doujiang with shaobing

Doujiang, or warm soy milk, paired with shaobing, a flaky sesame flatbread, is a classic northern Chinese breakfast combination.

This duo provides a comforting mix of creamy, mild soy milk with the rich, nutty flavor and crispy texture of the bread.

Ingredients

• For doujiang:
  • 1 cup dried soybeans, soaked overnight
  • Water for blending and cooking
  • Sugar or salt, to taste
• For shaobing:
  • 2 cups all-purpose flour
  • 1/2 teaspoon yeast
  • 1/4 cup water
  • Sesame seeds for topping
  • Oil for baking

Instructions

• Prepare soy milk by blending soaked soybeans with water, straining, and boiling until cooked. Sweeten or salt as desired.
• Make dough for shaobing by mixing flour, yeast, and water. Let rise, then roll out, brush with oil, sprinkle sesame seeds, and bake until golden and flaky.
• Serve warm shaobing alongside a bowl of doujiang.

This traditional pairing highlights the comforting simplicity of Chinese breakfasts, offering a delicious balance of creamy and crunchy textures.

steamed rice rolls (cheung fun)

Steamed rice rolls, or cheung fun, are silky smooth sheets of rice noodle rolled around savory fillings like shrimp, beef, or vegetables.

They’re often served with a drizzle of sweet soy sauce, making them a beloved breakfast or dim sum dish.

Ingredients

• 1 cup rice flour
• 2 tablespoons tapioca starch
• 2 cups water
• Fillings: cooked shrimp, minced beef, or sautéed mushrooms
• Soy sauce for serving

Instructions

• Mix rice flour, tapioca starch, and water to form a thin batter.
• Pour a thin layer into a flat, greased steaming tray and steam for 2-3 minutes until set.
• Add filling on one side, then carefully roll the rice sheet into a cylinder.
• Serve with soy sauce drizzled on top.

Cheung fun is delicate and tender, with a subtle flavor that pairs wonderfully with the savory fillings and sweet soy sauce.

It’s a light yet satisfying breakfast that showcases the elegance of Cantonese cuisine.

baozi

Baozi are steamed buns filled with savory ingredients like pork, vegetables, or chicken, and are a beloved breakfast staple throughout China.

Their soft, fluffy exterior and flavorful filling make them a convenient and satisfying morning meal.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 3/4 cup warm water
  • 1 tablespoon sugar
• For the filling:
  • 1/2 pound ground pork
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon chopped ginger
  • 2 green onions, chopped
  • Salt and pepper, to taste

Instructions

• Mix flour, yeast, sugar, and warm water to form a dough. Knead until smooth and let rise until doubled.
• Combine filling ingredients in a bowl and mix well.
• Divide dough into small balls, flatten each, and place a spoonful of filling in the center.
• Gather edges and pinch to seal the bun.
• Place buns on parchment paper and steam for about 15 minutes until fluffy and cooked through.

Baozi are a comforting, portable breakfast option rich in flavor and tradition.

Their soft dough and savory filling make them a favorite for all ages and perfect for busy mornings.

hot soy milk with youtiao

Hot soy milk served with youtiao (Chinese fried dough sticks) is a classic breakfast combination across China.

The creamy, slightly sweet soy milk complements the crunchy, airy youtiao, making it a comforting and filling start to the day.

Ingredients

• 1 cup dried soybeans, soaked overnight
• Water for blending and cooking
• Sugar or salt, to taste
• Youtiao (store-bought or homemade fried dough sticks)

Instructions

• Blend soaked soybeans with water, strain, and bring the soy milk to a boil. Sweeten or salt to taste.
• Warm youtiao until crispy.
• Serve hot soy milk alongside youtiao for dipping.

This breakfast is beloved for its simplicity and balance of textures.

The smooth soy milk cools the palate, while the crispy youtiao adds a satisfying crunch, creating a harmonious meal.

turnip cake

Turnip cake, or lo bak go, is a savory dim sum dish made from grated Chinese radish and rice flour, often mixed with dried shrimp, sausage, and mushrooms.

Pan-fried until golden, it’s a popular breakfast or snack item enjoyed with soy sauce or chili paste.

Ingredients

• 2 cups grated Chinese radish (daikon)
• 1 cup rice flour
• 1/4 cup dried shrimp, soaked and chopped
• 1/4 cup Chinese sausage, diced
• 2 shiitake mushrooms, soaked and chopped
• 2 green onions, chopped
• Salt and white pepper, to taste

Instructions

• Cook grated radish in a pan until softened and most liquid evaporates.
• Mix rice flour with water to form a batter. Combine with radish, shrimp, sausage, mushrooms, and green onions. Season with salt and pepper.
• Pour mixture into a greased pan and steam for about 45 minutes until set.
• Cool, slice, and pan-fry slices until golden and crispy on both sides.
• Serve with soy sauce or chili paste.

Turnip cake is a deliciously hearty breakfast with a mix of soft and crispy textures.

Its savory depth and satisfying bite make it a favorite among dim sum lovers and breakfast enthusiasts alike.

egg pancake (dan bing)

Egg pancake, known as dan bing in Mandarin, is a popular Chinese breakfast street food featuring a thin crepe made from wheat flour batter, topped with a lightly cooked egg and often filled with scallions, ham, or cheese.

It’s a quick, savory breakfast that’s both satisfying and versatile.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup water
• 2 eggs
• 2 scallions, finely chopped
• Salt, to taste
• Oil for cooking

Instructions

• Mix flour, water, and salt to create a smooth batter.
• Heat a non-stick pan and pour a thin layer of batter, spreading evenly.
• Crack an egg over the batter and spread it out evenly on top. Sprinkle scallions.
• Cook until the bottom is golden and the egg is set, then fold or roll the pancake.
• Serve hot with soy sauce or chili sauce.

Dan bing is beloved for its light yet filling texture and the savory flavor of fresh eggs and scallions.

It’s a perfect grab-and-go breakfast or a comforting homemade treat.

savory soy milk soup (xian doujiang)

Savory soy milk soup, or xian doujiang, is a traditional northern Chinese breakfast where warm soy milk is seasoned with salt, soy sauce, vinegar, and topped with scallions, pickled vegetables, and sometimes fried dough pieces.

It’s a comforting alternative to the sweet versions and pairs beautifully with youtiao.

Ingredients

• 1 cup dried soybeans, soaked overnight
• Water for blending and cooking
• Soy sauce, to taste
• Black vinegar, to taste
• Chopped scallions
• Pickled vegetables (optional)
• Fried dough sticks (youtiao), chopped (optional)

Instructions

• Blend soaked soybeans with water, strain, and bring the soy milk to a boil.
• Season with soy sauce and black vinegar according to taste.
• Ladle into bowls and top with scallions, pickled vegetables, and fried dough pieces if desired.
• Serve hot as a savory breakfast soup.

Xian doujiang is a nourishing and flavorful start to the day, offering warmth and umami with every sip.

It’s a favorite comfort food in northern China that balances creamy soy milk with tangy and salty toppings.

sticky rice dumplings (zongzi)

Sticky rice dumplings, or zongzi, are glutinous rice parcels traditionally wrapped in bamboo leaves and filled with a variety of savory or sweet ingredients.

Though often eaten during festivals, they’re also enjoyed as a hearty breakfast in many parts of China.

Ingredients

• 2 cups glutinous rice, soaked overnight
• Bamboo leaves (soaked and cleaned)
• Fillings: marinated pork belly, salted egg yolk, chestnuts, mushrooms, or red bean paste
• Soy sauce, for seasoning

Instructions

• Drain rice and season with soy sauce.
• Place a bamboo leaf on a flat surface, add a spoonful of rice, then your chosen fillings, and cover with more rice.
• Fold the leaf into a triangular packet and tie securely with kitchen string.
• Steam or boil the packets for several hours until the rice is fully cooked and sticky.
• Unwrap and serve warm.

Zongzi offer a rich, chewy, and flavorful breakfast option that’s steeped in cultural tradition.

Their combination of sticky rice and savory fillings makes them both filling and delicious, perfect for a leisurely morning meal.

sesame balls (jian dui)

Sesame balls, or jian dui, are deep-fried glutinous rice flour pastries coated with sesame seeds and typically filled with sweet red bean paste or lotus seed paste.

Crispy on the outside and chewy inside, they are a popular breakfast treat and dim sum favorite.

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup sugar
• 1/2 cup water
• Red bean paste or lotus seed paste for filling
• White sesame seeds for coating
• Oil for frying

Instructions

• Mix glutinous rice flour, sugar, and water to form a smooth dough.
• Divide dough into small balls, flatten, and place a spoonful of filling inside.
• Seal the dough around the filling and roll into smooth balls.
• Roll balls in sesame seeds until fully coated.
• Deep fry in hot oil until golden and puffed. Drain and serve warm.

Jian dui’s contrast of crispy exterior and sweet, chewy center makes them a delightful breakfast indulgence.

Their rich texture and subtle sweetness have made them a beloved part of Chinese morning cuisine.

steamed rice cake (fa gao)

Steamed rice cake, or fa gao, is a fluffy, slightly sweet cake traditionally eaten during festive occasions but also enjoyed for breakfast.

It’s light, airy, and mildly sweet with a delicate crumb, often steamed in small molds to create a signature “cracked” top.

Ingredients

• 2 cups rice flour
• 1 cup sugar
• 1 cup water
• 2 teaspoons baking powder
• 1 teaspoon yeast

Instructions

• Dissolve yeast in warm water, then mix with rice flour, sugar, and baking powder to form a batter.
• Let batter ferment for 1-2 hours until bubbly.
• Pour into small molds or cupcake tins.
• Steam over boiling water for about 20 minutes until risen and cracked on top.
• Serve warm or at room temperature.

Fa gao is prized for its soft texture and subtle sweetness, making it a comforting and festive breakfast or snack.

Its lightness is perfect alongside tea or soy milk.

scallion pancakes (cong you bing)

Scallion pancakes, or cong you bing, are crispy, flaky flatbreads loaded with aromatic green onions.

Popular throughout China as a street food and breakfast item, they offer a savory, chewy texture with a satisfying crunch.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup boiling water
• 4 scallions, finely chopped
• Salt, to taste
• Oil for frying

Instructions

• Mix flour with boiling water to form a dough, knead until smooth, and let rest for 30 minutes.
• Roll out dough thinly, sprinkle chopped scallions and salt evenly.
• Roll up dough like a jelly roll, then coil into a spiral. Flatten again and roll out gently.
• Pan-fry pancakes in oil until golden and crisp on both sides.
• Cut into wedges and serve warm.

Scallion pancakes offer a fragrant and savory start to the day, combining crispy layers with the fresh bite of green onions.

They’re a beloved Chinese breakfast staple that’s simple yet deeply satisfying.

soybean milk soup (doujiang)

Soybean milk soup, or doujiang, is a warm, comforting breakfast drink made from freshly ground soybeans.

It can be served sweet or savory, often paired with fried dough sticks (youtiao) for dipping, making it a classic morning combo loved across China.

Ingredients

• 1 cup dried soybeans, soaked overnight
• Water for blending and cooking
• Sugar or salt, to taste

Instructions

• Blend soaked soybeans with water until smooth.
• Strain the mixture through a fine cloth or sieve to extract soy milk.
• Boil the soy milk gently for 10–15 minutes, stirring frequently to prevent sticking.
• Sweeten or season with salt to taste.
• Serve hot with fried dough sticks on the side.

Doujiang is rich in plant-based protein and offers a creamy, mildly nutty flavor.

Its versatility as either sweet or savory makes it a nourishing and beloved part of traditional Chinese breakfasts.

wonton soup

Wonton soup is a light, flavorful broth filled with delicate dumplings stuffed with seasoned pork or shrimp.

It’s a popular breakfast choice in many parts of China, providing a warm and satisfying start to the day with its combination of tender dumplings and savory broth.

Ingredients

• For wontons:
  • Wonton wrappers
  • Ground pork or shrimp
  • Soy sauce
  • Ginger, minced
  • Green onions, chopped
• For broth:
  • Chicken or pork broth
  • Ginger slices
  • Salt and white pepper

Instructions

• Mix ground meat with soy sauce, ginger, and green onions.
• Place a spoonful of filling in wonton wrappers, seal edges.
• Bring broth to a boil, add ginger slices, then drop in wontons.
• Cook until wontons float and filling is cooked through.
• Season broth with salt and white pepper. Serve hot.

Wonton soup is a comforting, protein-rich breakfast that balances light broth with flavorful dumplings.

It’s easy to digest and perfect for cooler mornings.

steamed glutinous rice rolls (cheung fun)

Cheung fun are silky steamed rice noodle rolls, often filled with shrimp, beef, or vegetables and served with a sweet soy sauce drizzle.

This Cantonese dim sum staple is also enjoyed as a savory breakfast for its smooth texture and flavorful fillings.

Ingredients

• Rice flour
• Tapioca starch
• Water
• Fillings: cooked shrimp, minced beef, or mushrooms
• Soy sauce

Instructions

• Mix rice flour, tapioca starch, and water to make a thin batter.
• Steam a thin layer of batter on a flat tray until set.
• Add fillings, then roll the rice sheet into a cylinder.
• Serve with soy sauce drizzled on top.

Cheung fun’s delicate texture and savory-sweet balance make it a favorite morning dish, offering a gentle yet satisfying breakfast experience.

hot pot noodles (huoguo mian)

Hot pot noodles, or huoguo mian, are a comforting breakfast dish consisting of fresh noodles cooked in a flavorful, spicy broth often made from Sichuan peppercorns and chili oil.

This warming bowl energizes the morning with bold flavors and satisfying textures.

Ingredients

• Fresh wheat noodles
• Spicy broth base (Sichuan chili oil, peppercorns, garlic, ginger)
• Vegetables like bok choy or spinach
• Thinly sliced beef or tofu
• Green onions for garnish

Instructions

• Prepare the spicy broth by simmering chili oil, peppercorns, garlic, and ginger in water or stock.
• Cook noodles separately until tender and drain.
• Add vegetables and protein to the broth and cook until just done.
• Place noodles in bowls and ladle hot broth and toppings over them.
• Garnish with chopped green onions and serve immediately.

Huoguo mian is a spicy, hearty breakfast option that awakens the senses.

The bold broth and tender noodles make it a fulfilling and flavorful way to start the day, especially during cooler seasons.

pork congee

Pork congee is a creamy, savory rice porridge simmered slowly with minced or sliced pork, ginger, and sometimes preserved eggs or mushrooms.

It’s a nourishing and gentle breakfast, perfect for digestion and warmth.

Ingredients

• Jasmine rice
• Ground or thinly sliced pork
• Ginger slices
• Water or chicken broth
• Salt and white pepper
• Optional: preserved egg, chopped scallions

Instructions

• Rinse rice and simmer in water or broth until it breaks down into a porridge consistency.
• Add pork and ginger halfway through cooking.
• Season with salt and white pepper.
• Stir in chopped scallions and diced preserved egg if desired before serving.

Pork congee offers a soothing, hearty start to the day with tender rice and savory pork.

Its mild flavors and comforting texture make it a beloved breakfast classic across China.

fried dough twist (mahua)

Mahua is a traditional Chinese fried dough twist, lightly sweet and crispy on the outside with a tender, chewy interior.

It’s a popular breakfast snack in northern China and perfect with tea or soy milk.

Ingredients

• All-purpose flour
• Sugar
• Yeast
• Water
• Oil for frying

Instructions

• Combine flour, sugar, yeast, and water to form a dough. Let it rise until doubled.
• Roll dough into strips, twist two strips together tightly.
• Deep fry twists in hot oil until golden brown and crisp. Drain on paper towels.
• Cool slightly before serving.

Mahua’s crunchy texture and subtle sweetness make it an enjoyable breakfast treat or snack. Its nostalgic flavor is cherished in many Chinese households.

Conclusion

Authentic Chinese breakfasts are a testament to the country’s diverse palate and cultural richness. This list of 21+ recipes provides a wonderful opportunity to experience the unique textures, spices, and techniques that make Chinese morning meals so beloved worldwide. Whether you prefer the light elegance of steamed rice rolls or the hearty satisfaction of pork congee, these dishes offer nutritious, flavorful options to start your day on a delicious note. Bringing these recipes into your kitchen is more than cooking—it’s celebrating a culinary heritage that values balance, comfort, and communal enjoyment.