An Introduction to Chinese Breakfast
The most important meal of the day might not be what you’re expecting.
Of the many adjustments Americans must make when living abroad, one of the biggest is getting used to a very different diet, and the biggest differences in diet often come at breakfast. The first morning meal served to a weary traveler may come as a shock for a few reasons. We’re used to having a fairly strict divide between “breakfast foods” and “non-breakfast foods,” a distinction which doesn’t exist in most cultures outside of the Mediterranean. Add to that the heavy foods served in many breakfast traditions, and that first repast can be a bit of a hurdle.
A Chinese breakfast can certainly be bracing for someone used to cereal and waffles. Many Americans who are eager to try real Chinese food in China may still react with some degree of surprise upon finding fried rice, noodles and spring rolls in their hotel buffet. Knowing about these differences can go a long ways toward easing the transition.
China is a big country, and the staple of a Chinese breakfast is going to vary a lot based on location. In central-southern China, where I lived for four years, one of the most popular breakfast foods is baozi. These are steamed buns which come with a wide variety of fillings — beef, pork, tofu, vegetables, bean paste…
