China's Top Breakfast Province: How Far Does the Culinary Competition Go?
The breakfast of Cantonese people is an endless feast.
When it comes to food, Guangdong never fails to live up to its reputation as the "Culinary Capital of China." The nourishment of soups naturally begins in the morning.
Steamed beef brisket with Chencun rice noodles—tender and silky.
Congee comes in Cantonese and Teochew styles, divided into freshly boiled and slow-cooked versions, with mastery of heat being the key early in the morning. Noodles include chewy bamboo-pole noodles and fragrant Meizhou marinated noodles, offering a clash of textures. Rice noodles, such as Dongguan lai fun, Guangzhou rice noodle rolls, Zhanjiang beef brisket noodles, and Teochew kway teow, are fiercely "involutionary." Soups, prized for their freshness and ability to ward off "heatiness," are unmatched anywhere.
Teochew kway chap—a hearty breakfast even early in the day.
Photo/Luteskai, Image/Figureworm·Creative
Cantonese people know how to eat and how to prepare food. Beyond dim sum, Guangdong has an even broader breakfast universe!
Cantonese dim sum is the most iconic representation of Guangdong breakfast. Gathering with a few friends around 8 or 9 a.m. in a bustling teahouse, the standard setup of "one pot, two dishes" can last all morning. But not everyone has the leisure to "enjoy tea" so leisurely. Simple noodles, congee, or rice noodles—whether part of dim sum or standing on their own—are the most common breakfast for working people.
Dongguan roasted goose lai fun—searching for noodles amidst the roasted goose.
Photo/Guanzhong Maike, Image/Figureworm·Creative
Early in the morning, Cantonese folks might start with a bowl of wontons to whet their appetite. The robust Cantonese wontons are filled with whole, plump shrimp. The broth is even more particular—made with dried flounder to deliver a uniquely rich and aromatic flavor that can wake Cantonese people from their slumber.
Zhongshan Yiakou wontons—a delicious taste from the land of fish and rice.
Photo/Yuxin5207, Image/HuiTu Network
Noodles elsewhere might be chewy, soft, thick, or smooth, but Guangdong’s bamboo-pole noodles are distinctly different—they are springy and crisp, a texture achieved through thousands of compressions with a bamboo pole. The noodle master rises early, combining fresh duck eggs and flour, then repeatedly jumping on the bamboo pole—all to create that fresh, springy bite first thing in the morning.
Shrimp roe enhances the umami of bamboo-pole noodles.
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Excellent bamboo-pole noodles need only be blanched and tossed with lard and other seasonings to stand as a breakfast champion in Guangdong. But in the hearts of Cantonese people, the combination of bamboo-pole noodles and wontons in wonton noodles is the ultimate power couple in the breakfast world.
A bowl of wonton noodles that offers two delights—the happiness of waking up early.
It’s the ultimate pursuit of "heat control."
Congee is a breakfast option for people across the country, but for Cantonese folks, enjoying congee also involves an extreme pursuit of heat mastery.
Originated from the "Tanka" people on the Pearl River, boat congee is made by pouring hot congee over fresh fish slices. The fish turns snow-white and curls up, then soaks in the congee broth. "Tender, soft, and sweet" is a reward for early risers.
A bowl of boat congee provides both carbohydrates and protein.
Photo by Wu Minhao, Image from Tuchong Creativity
Cantonese are most afraid of overcooking. This applies to fish slices and even more so to offal. A perfectly cooked congee requires skill—it must extract the full flavor while ensuring the pork liver and meat are just cooked. Overcooking makes it tough; undercooking leaves it raw. It’s all about precision.
Cantonese congee aims for a thick, smooth texture with rice grains completely broken down. Teochew congee, on the other hand, emphasizes separation between the rice and broth, with grains split open at the waist yet remaining distinct. A bowl of soft, creamy plain congee in the morning is the foundational flavor of Teochew life.
Teochew plain congee, despite its simplicity, embraces endless possibilities.
Teochew people love congee. In times of scarcity, a large pot of plain congee cooked in the morning would serve as three daily meals. Without lavish dishes, preserved side dishes and sesame leaves were delicious enough. Sesame leaves stir-fried with lard crumbs could down a large bowl of congee. "Zaxian" refers to a variety of pickled vegetables—black olives, pickled mustard stems, pickled starfruit, sweet soybeans, pickled mud snails, red meat, and more—essentially a mini "breakfast buffet."
Olive vegetable, the hometown taste of Teochew people.
The same congee base with different ingredients creates new flavors. In Yunfu, tender pig blood cubes and scallions are added to congee in the morning, creating a visually appealing and tasty dish. Dongguan’s mildly sweet and refreshing lemongrass congee pairs perfectly with Chaoyang steamed buns or a plate of rice noodle rolls. Qingyuan people have a deeper love for offal—abundant pig kidney, heart, and other ingredients cooked in plain congee become the fresh and sweet Zhouxin congee. A bowl in the morning brings pure happiness.
Photo by Lao Zhong Wan She Ying, Image from Tuchong Creativity
Those who have endured hardship and poverty understand that simple congee is the taste of happiness.
Connecting the stomachs of most Cantonese people.
The luxury延续 from morning tea makes Cantonese people enjoy pairing congee with rice noodles, as it marks the start of the day.
A plate of stir-fried noodles pairs perfectly with congee—whether it’s hor fun or rice noodles, the key is wok hei (breath of the wok). High heat is essential! The collision of the wok and spatula, flames leaping from the oil, releases the aroma of the noodles. Worried that stir-fried noodles are too "heaty" for breakfast? Try a light and refreshing rice noodle roll instead.
A plate of fragrant dry-fried beef hor fun makes for a peaceful morning.
A small plate of snow-white, translucent rice noodle rolls wrapped around fresh beef or char siu, drizzled with carefully brewed sweet and savory dark brown soy sauce, and garnished with vibrant green vegetables—simple yet flavorful. By the way, if the shop uses ordinary bottled soy sauce, it’s best to walk away. Such carelessness means it’s not authentic.
A true Cantonese, seeing this scene—
Photo by Santo, Image from Tuchong Creativity
In Shunde, chewy, thin, and smooth Chencun fen is the breakfast of choice. Similar to hor fun but thinner and smoother, it becomes delicious with just a drizzle of soy sauce for dry-tossed style. With beef brisket or pork ribs added, it transforms into a smoother soup noodle with richer flavors.
Chencun fen, created in the early Republic of China era, has a history of nearly a century.
Known for being thin, smooth, and soft, locals call it "fěn dàn."
Chaoshan people also love rice noodle rolls for breakfast, with their own unique characteristics.
In Puning, Jieyang, rice noodle rolls are paired with a thick and savory fried garlic and mushroom sauce; in Chaozhou, they are served with generous amounts of rich peanut butter and satay sauce; Shantou rice noodle rolls return to the classic soy sauce but interpret it with larger portions; Raoping rice noodle rolls are even served with a unique sweet and spicy sauce... Chaoshan is not large, but it has no shortage of rice noodle roll variations.
Chaoshan-style Puning rice noodle rolls, wrapped in a rich fried garlic and mushroom sauce.
The rice skin is smooth, slipping right into your mouth with a slurp.
Photo / watts254, Image / Tuchong Creative
In Dongguan lai fen breakfast shops, the owner is busy early in the morning chopping roasted goose and placing it into the lai fen, finally pouring roasted goose sauce into the customer's bowl. Snow-white lai fen paired with golden-red roasted goose creates a "golden goose and silver lai" bowl that urges sleepyheads to wake up.
Lai fen is also called "lai fen," with the character "酹" colloquially read as "lai" in Cantonese, sounding the same as "濑."
In Guangdong, there are so many lai fen breakfast lovers!
In Enping, Jiangmen, lai fen is often paired with cooked soup—waking up and going downstairs for a bowl of herbal lai fen ensures a energetic start to the day; in Gaoming, Foshan, lai fen is served with fish cake strips and egg shreds; in Shenzhen, lai fen is often based in seafood soup, letting people feel the ocean's vibe early in the morning; in Xiguan, Guangzhou, the soup base is thickened with rice slurry, making it richer, and it's paired with golden fermented tofu-flavored salty fried pastries, savory and crispy.
Old Xiguan lai fen, where rice slurry makes the entire bowl sticky.
Photo / Xiaoxiao Xuegao, Image / Tuchong Creative
Starting the day with a bowl of Huizhou Hengli soup noodles means being dazzled by the variety of side dishes. The soup is made with leftmouth fish, shrimp, and pork bones, the noodles are boiled, and then topped with pork knuckle, marinated eggs, meatballs, and pork intestines, with pepper used to cut the greasiness. Heyuan's rice noodles also favor a peppery base flavor, paired with pork knuckle, making it not greasy even for breakfast.
The bowl of seafood lo fen in "The Bad Kids" introduced everyone to the morning street life of Zhanjiang. A bowl of soft and rich beef brisket noodles is also one of Zhanjiang people's favorite breakfasts—thin rice noodles absorb the beef brisket broth, and despite the heat, you slurp it all down to do justice to its freshness; offal noodles, with pork liver, heart, lean meat, and intestines lined up, compete with beef brisket noodles for dominance in the breakfast soup noodle scene.
Beef brisket noodles: the noodles should be tender and smooth, the beef brisket soft and fall-apart.
Photo / Shenjing Feng, Image / Tuchong Creative
Zhanjiang people's breakfast is practically a "noodle feast." Sesame rice noodle rolls bring the aroma of garlic and sesame oil; Powei rice noodle rolls have a savory sauce with a hint of sweetness; lettuce, eggs, fresh shrimp, and minced pork can all be stuffed into pulled noodles; Xuwen marinated noodles are served cold, saving appetites in the scorching heat. There are also bamboo roll noodles wrapped with everything, sizzling noodles with heavy sauce, and dry lo noodles topped with minced meat, peanuts, and pickled vegetables...
Hand-pulled noodles may seem casual but hide deep deliciousness.
Zhanjiang Wuchuan rice sheets are so thin and smooth that just a little soy sauce and chive oil are enough to make late sleepers wake up early. Similarly, Wuchuan's spicy chicken noodles feature prominently spiced and braised chicken, but the thin noodles soaked in the marinade are also captivating. However, when it comes to wok hei (breath of the wok), Wuchuan Powei's breakfast-style "broken wok" fried noodles truly stand out.
Wuchuan rice sheets can be served dry, in soup, or stir-fried.
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A trip to Shaoguan will surely shatter your impression that Cantonese people can't eat spicy food. Start your day with a bowl of lean meat rice noodles or bone broth rice noodles, add some chili sauce to awaken your body with a stimulating flavor. Shaoguan locals also love sour bamboo shoots—enjoy a hotpot of sour bamboo shoots and field snails for a late-night snack, or have sour bamboo shoot beef noodles in the morning to refresh yourself. The sour and spicy taste is both appetizing and invigorating. No matter what kind of noodles you choose, pairing them with a copper spoon pancake makes it perfect. After all, a satisfying breakfast sets the tone for a great day.
Shaoguan locals love spicy food and sour bamboo shoots,
Beyond noodles, congee, and rice noodles, the universe of Cantonese breakfast is vast.
In the Zhanjiang and Maoming areas, snow-white簸箕炊 (steamed rice pudding) with its rich rice aroma is a childhood favorite for many. In Gaozhou, Maoming, a bowl of light brown薯包籺 (sweet potato dumplings) combines the freshness of dried shrimp, the saltiness of soy sauce, and the crunchiness of peanuts, offering a wild breakfast experience.
簸箕炊 is named after the bamboo winnowing basket used as its container.
Photo by A Cai, Image from Tuchong Creativity
In Zhongshan,茶果 (tea fruits) carry the fragrance of banana leaves, and when drizzled with syrup, they give a "bitterness turned sweetness" feeling. The金吒粉果 (Jinzha dumplings) in Zhongshan's Shiqi district are filled with pork cheek meat and fermented bean curd, making people "crave for more after tasting."
In Zhaoqing,裹蒸粽 (Zongzi) is wrapped locally with unique winter leaves and water grass, with glutinous rice and mung bean paste as the carb base, enhanced by shiitake mushrooms, dried shrimp, salted egg yolk, scallops, chestnuts, and peanuts. It is not only filling but also exceptionally flavorful.
Citizens carefully selecting裹蒸粽.
Photo by You Ming, Image from Tuchong Creativity
Noodles and congee are just a small part of Chaoshan breakfast—how could the variety king be without "粿" (rice cakes)?
Thin, smooth, soft, and richly aromatic粿条 (rice noodles) are scalded and served with freshly cooked beef, making beef粿条 the first meal of the day for Chaoshan people. Shaped differently into pointed-end rounds, they become尖米丸 (Jianmi balls), also known as "mouse粿," which might startle outsiders at first hearing~
Photo by LISA297, Image from Tuchong Creativity
The "粿汁" (rice cake soup) commonly eaten by Chaoshan people in the morning is not "fruit juice"~ Rice batter is baked into thin pancakes and cut into "粿角" (rice cake pieces), which are boiled in hot water when ready to eat.
The cooked Chaozhou粿汁 is snow-white and can be paired with side dishes like braised bitter melon, braised pork intestines, and braised eggs, making it a delicious and filling breakfast. In Hongyang, Puning, people prefer adding braised sauce to their粿汁 and pairing it with fried dough sticks, enjoying a mix of freshness and oiliness in every bite.
粿汁 comes with a variety of side dishes—just choose whatever you like and slice it up.
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Among the steaming hot粿汁 and粿条 of Chaoshan breakfast, Chaozhou咸水粿 (salted rice cakes), also known as猪朥粿 (lard cakes), appear small and jade-like. After steaming, they naturally form a depression, making room for stir-fried preserved radish cubes—perfect for one bite each.
Eating咸水粿 with a bamboo skewer allows you to enjoy them one by one.
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The sweet potato dumplings that Chaoshan people queue up for even in the early morning are made with dough kneaded from sweet potato starch, wrapped into plump half-moon shapes. The skin is soft, smooth, chewy, and semi-transparent, vaguely revealing the fragrant filling of stir-fried dried scallops, sausages, shiitake mushrooms, and diced vegetables.
Rice noodle rolls are even heartier. Steamed rice wrappers are rolled around fillings and should be eaten in big bites. Similarly, Yangjiang pig intestine rolls are more robust—stir-fried rice noodles and bean sprouts are rolled into rice wrappers, drizzled with beef brisket sauce, and sprinkled with sesame seeds. It’s a super joyful carb-loaded treat to enjoy as soon as you wake up.
Yangjiang pig intestine rolls, the top of Yangjiang’s four major delicacies.
Chaoshan people love drinking tea and also enjoy soup. Whether it’s rice noodle soup, motherwort soup, or noodle soup, eating meat and drinking soup in the early morning is collectively called "cur meat" (sometimes written as blanched meat). However, there’s one prerequisite: the meat must be fresh.
Chaoshan people love pork offal and also enjoy watercress, pearl cauliflower, and wolfberry leaves. Shantou’s pork blood soup is often paired with wolfberry leaves—a hometown flavor craved early in the morning.
A bowl of motherwort soup in the early morning to drive away the "heat"~
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Throughout historical changes, the Hakka people have absorbed culinary cultures from different regions, gradually forming their own understanding of food. They use simple cooking methods to enjoy the more原始 (original) deliciousness of ingredients.
Meizhou, the capital of Hakka culture, awakens its residents with fragrant cured noodles and steaming san ji di soup. In Hakka language, "cured" is similar to "mixed" in Mandarin, so cured noodles are essentially mixed noodles. Meizhou people use fish sauce, lard, and fried garlic to infuse alkaline noodles with soulful flavor.
Meizhou cured noodles carry the lifestyle characteristics of generations of Hakka people.
Photo/Xiaoyao Zhi Zhao, Image/ Tuchong Creativity
Finding cured noodles too dry in the morning? A bowl of san ji di soup, made with pork liver, pork, pork intestine, and wolfberry leaves, is timely and a perfect match. Besides being delicious, san ji di soup also symbolizes wishes for students to excel in exams—a good omen to start the day.
San ji di soup, the best partner for cured noodles.
Photo/Foodie Hui Hui, Image/ Tuchong Creativity
The Hakka people’s breakfast shows a preference for pork. Heyuan Zijin eight-cut soup selects local pork offal and is cooked only with pepper and salt, while scallions, soy sauce, and fish sauce are added to enhance the freshness. The bowl-steamed pork soup is even more original—pork is placed in a soup bowl, covered with保鲜膜 (plastic wrap), and steamed to preserve all the essence. The steamed soup is ready to drink with a sprinkle of salt, pepper, and scallions. The pungent pepper makes one sweat slightly, giving a energetic start to the day.
Heyuan Zijin eight-cut soup includes eight parts of the pig.
Photo/Meng Xiao Duo, Image/ Tuchong Creativity
Guangzhou and Chaoshan have rice noodle rolls in the morning, while the Hakka people have ban (rice dough delicacies). Hakka kun ban has thinner and smoother skin, wrapping stir-fried vegetable dices and minced meat in rice wrappers. Using radish dices makes the classic Huizhou radish ban; using bamboo shoots makes Meizhou Dabu bamboo shoot ban. No matter the type, ban is a convenient and affordable breakfast choice.
Ban is not only a characteristic delicacy of the Hakka people,
Ban is also a unique designation in the Hakka dialect. Pictured is radish ban.
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Compared to the fried carbohydrates of other breakfast-loving provinces, Guangdong's breakfast appears lighter and more refined. The slow simmering of congee and the precise control of broth heat all reflect Cantonese people's pursuit of culinary excellence. Each level of heat brings its own deliciousness, and simple rice batter can be transformed into countless variations. Cantonese people love to eat and are skilled eaters, and the tradition of "yum cha" (one pot, two dishes) is just the starting point of Guangdong's breakfast universe.
Drinking morning tea is not entirely equivalent to eating breakfast,
It is an opportunity for social interaction and also a part of Cantonese culture.