10 Recipes
Congee
Smooth Cantonese rice porridge slowly cooked until silky, served with century egg, pork slices, and fried dough.
You Tiao
Deep-fried leavened dough sticks puffed and slightly hollow, dipped in warm soy milk or wrapped in rice roll.
Doujiang
Fresh-pressed hot soy milk served sweet or savory with vinegar and chili, paired with you tiao or shaobing.
Shaobing
Sesame-encrusted baked flatbreads with flaky layers, eaten plain or stuffed with sweet paste or smoked beef.
Cantonese Zhou
A silky congee cooked with pork and preserved egg, finished with julienned ginger and a drizzle of sesame oil.
Steamed Milk Buns
Cloud-soft mantou steamed buns eaten plain with condensed milk or alongside a warm bowl of soy milk.
Red Bean Soup
Sweet azuki beans slow-simmered with dried tangerine peel and rock sugar into a warming Cantonese morning tong sui.
Wonton Noodle Soup
Springy egg noodles in a clear shrimp-roe broth topped with plump shrimp wontons—a Hong Kong breakfast institution.
Xifan
Shanghai-style thin rice porridge topped with pickled mustard greens, pork floss, and a drizzle of chili oil.
Jidan Bing
A thin mung bean crepe folded with egg, scallion, and fermented black bean paste for a savory breakfast parcel.