What's a traditional Chinese breakfast?!
In Central and Eastern China, typified by Shanghai and the neighbouring Jiangsu, Zhejiang, and Anhui provinces breakfast fares include some Northern as well as Southern dishes. Typically breakfast consists of ci fan tuan, 由豆腐粉丝 → yóudoùfu fěnsī (a soup made by fried tofu and cellophane noodles), plain rice porridge (粥 → zhōu) served with numerous side dishes such as salted duck eggs, pickled vegetables, and century eggs, or sweetened or savoury soy milk served with shāobǐng or 油条 → yóutiáo.
In Southeastern China such as Fujian province, breakfasts consist of rice porridge served with side dishes like pickled vegetables and century eggs.
In Southern China represented by Guangdong province breakfasts include rice porridge prepared to a thicker consistency than those sold in Shanghai and side dishes are not served. Congee is served with yóutiáo if it is plain. In many cases, however, congee is prepared with meats or dried vegetables such as beef slices, shredded salted pork and century eggs, fish, or slices of pig's liver and kidney and could be served with or without yóutiáo. Other breakfast fares include rice noodle rolls (cheong fun) (served with Hoi sin sauce and soy sauce, without fillings), fried noodles (pan fried noodles with bean sprouts, spring onions, and soy sauce), fagao (rice cakes), jiānbǐng (thin pancakes, similar to crêpes), lúobogāo (turnip cakes) and zòngzi (another kind of rice cake). The dim sum breakfast, is a world in itself, and is often eaten as brunch at specialist restaurants.
In Taiwan, due to the influx of mainland Chinese in the aftermath of the Republic of China's retreat to Taiwan in 1949 after the end of the Chinese Civil War, breakfasts tend to be a mix of Northern and Eastern Chinese fare in addition to the traditional South eastern Chinese fare. This is more pronounced in cities with high proportions of people of mainland Chinese descent, like Taipei.
Traditional breakfasts in Hong Kong follow very closely those in Guangdong, but due to long periods of British colonial rule and the influx of substantial refugees from Jiangsu and Zhejiang provinces and Shanghai with the end of Chinese Civil War in 1949, localized interpretations of English breakfast and Eastern Chinese breakfast fare are commonly found alongside Cantonese breakfasts. In a Hong Kong cha chaan teng breakfasts could consist of milk tea, coffee, or yin-yeung served with bread, ham, and fried eggs, and a bowl of macaroni soup with ham. This local interpretation of English breakfast is regarded in both mainland China and Taiwan as uniquely Hong Kong. In upper market restaurants or hotels, however, standard English and Continental breakfasts are served.
Answers: Chinese breakfasts vary greatly between different regions. Except for Hong Kong, Western types of breakfasts or their derivatives are rarely eaten. In Northern China breakfast fare typically includes huājuǎn, mántou (steamed breads), shāobǐng (unleavened pocket-bread with sesame), bāozi (steamed buns with meat or vegetable stuffing), with Dòunǎi or dòujiāng (soy milk) or tea served in Chinese style as beverages.
In Central and Eastern China, typified by Shanghai and the neighbouring Jiangsu, Zhejiang, and Anhui provinces breakfast fares include some Northern as well as Southern dishes. Typically breakfast consists of ci fan tuan, 由豆腐粉丝 → yóudoùfu fěnsī (a soup made by fried tofu and cellophane noodles), plain rice porridge (粥 → zhōu) served with numerous side dishes such as salted duck eggs, pickled vegetables, and century eggs, or sweetened or savoury soy milk served with shāobǐng or 油条 → yóutiáo.
In Southeastern China such as Fujian province, breakfasts consist of rice porridge served with side dishes like pickled vegetables and century eggs.
In Southern China represented by Guangdong province breakfasts include rice porridge prepared to a thicker consistency than those sold in Shanghai and side dishes are not served. Congee is served with yóutiáo if it is plain. In many cases, however, congee is prepared with meats or dried vegetables such as beef slices, shredded salted pork and century eggs, fish, or slices of pig's liver and kidney and could be served with or without yóutiáo. Other breakfast fares include rice noodle rolls (cheong fun) (served with Hoi sin sauce and soy sauce, without fillings), fried noodles (pan fried noodles with bean sprouts, spring onions, and soy sauce), fagao (rice cakes), jiānbǐng (thin pancakes, similar to crêpes), lúobogāo (turnip cakes) and zòngzi (another kind of rice cake). The dim sum breakfast, is a world in itself, and is often eaten as brunch at specialist restaurants.
In Taiwan, due to the influx of mainland Chinese in the aftermath of the Republic of China's retreat to Taiwan in 1949 after the end of the Chinese Civil War, breakfasts tend to be a mix of Northern and Eastern Chinese fare in addition to the traditional South eastern Chinese fare. This is more pronounced in cities with high proportions of people of mainland Chinese descent, like Taipei.
Traditional breakfasts in Hong Kong follow very closely those in Guangdong, but due to long periods of British colonial rule and the influx of substantial refugees from Jiangsu and Zhejiang provinces and Shanghai with the end of Chinese Civil War in 1949, localized interpretations of English breakfast and Eastern Chinese breakfast fare are commonly found alongside Cantonese breakfasts. In a Hong Kong cha chaan teng breakfasts could consist of milk tea, coffee, or yin-yeung served with bread, ham, and fried eggs, and a bowl of macaroni soup with ham. This local interpretation of English breakfast is regarded in both mainland China and Taiwan as uniquely Hong Kong. In upper market restaurants or hotels, however, standard English and Continental breakfasts are served.
rice, noodles............
in most place will be Congee
noodles i think
Breakfast In China:
Chinese breakfast often consists of rice complemented by small amounts of vegetables, meat or fish. Eggs dishes and toast are rarely seen.
In many parts of China, dim sum (translation: "heart's delight") is enjoyed in the morning. Westerners might equate dim sum to a sampler of appetizers. Fried and steamed dumplings are always popular for dim sum.
Congee is popular for breakfast in China and other parts of Asia. This is basically a watery gruel or porridge. It is prepared both savory and sweet and can contain a great variety of ingredients, usually meats, vegetables and herbs that would be considered common for evening meals as well. A somewhat similar soy bean milk soup is also common especially in the home.
Deep Fried Devils are common in China.
I suppose that sentence deserves further explanation. Deep Fried Devils, or Yu Za Kuei, are twisted strips of dough that have been deep fried. They're similar to crullers except for the fact they are often 12 inches long. The word on the street around 500 BC was that the crullers represented dirty government officials (devils) who wrongly sent a poet, Yueh Fei, to his death for treason. Americans can try to imagine a donut symbolizing George W. Bush or Dick Cheney.
Deep Fried Devils are commonly dipped into congee or flavored soymilk just as we'd dip a George W. Donut into a cup of coffee.
Breakfast-on-the-go in China usually means a visit to a street vendor with a portable food stand. They tend to open shop around 5AM and close up by 9AM. A sample menu for a street vendor might include porridge, soup, pancakes (often savory), noodles and Chinese pastries.
One might expect tea to be favored over coffee at breakfast in China. It's true that tea is consumed slightly more than coffee. However due to the high liquid content of most Chinese breakfast dishes, people tend to skip beverages altogether at breakfast time.
http://www.mrbreakfast.com/w_asia.asp
keroggs corn frakes
rice soup, rice, and green tea. in some sections, some bootay may be added. Congri is also popular among the youth.
Pancakes.
Very basic breakfast is congee, buts its not very nice....
Anything rice
prolly rice.. i would think in korea we eat rice 3 times a day
Rice, noodles, Congee, etc.......; )
some will eat congee, egg noodle and rice noodle
some will eat dim sum with Chinese tea
Congee (rice gruel). This is ordinary rice boiled for at least an hour in lots of water (5 cups water for every cup of rice) and stirred constantly to break down the rice.
This unseasoned thin rice soup is served with toppings to choose from: raw egg, sliced hard boiled egg, century egg, salted egg, green onions, fried garlic, sesame oil, chili oil, meatballs, fish balls, steamed fish, pickled lettuce, fermented soybean cake, salted black beans, pork or beef jerky, fried bread, beef tripe.
One has to eat five bowls of congee to have a taste of all the toppings!
tau fu fah (tofu pudding with syrup), steam cakes, pao, dim sum(heart's delight), congee, fried noodles and for chinese new year are fried rice cakes and tong yuan...and a whole lot more
gong xi gong xi!!
Makes 2 meal-sized portions, or 4 breakfast bowls
Ingredients:
3 tablespoons short or medium grain rice
1 litre/2 pints/4 cups water
Directions:
Put rice and water into a saucepan, bring quickly to the boil.
Stir, then reduce heat but allow rice to remain at a brisk simmer. Place lid on pan, leaving it slightly open so the congee doesn't bubble up and spill over. In 45 - 50 minutes the congee should be ready.
A popular addition is thin slices of fresh white fish, which are dropped into individual bowls just before the boiling congee is ladled in. Small bowls of sliced spring onions, fresh chillies and chopped fresh coriander are also offered.
Note: A quick way to make congee is to use leftover cooked white rice, add water or stock to cover and simmer about 15 minutes or until it is a gruel.
Chinese Crullers
(Fried Devils)
24 crullers
Ingredients
1 loaf frozen bread dough
oil for deep frying
Directions
Thaw bread dough overnight in the refrigerator. About 1 hour before using, remove from the refrigerator and tear dough into about 24 pieces. Roll each between your hands to form a long sausage. Let stand at room temperature 1 hour.
Heat oil for deep-frying. When oil is ready, take each strip of dough and pull, twisting both ends before dropping into the oil. Deep-fry until golden brown. Remove and drain on paper towels.
Guy between two crackers
Lice clispies.