China's Unsung Breakfast Hero: A Masterclass in Carb Creativity
Only in Jiangsu could breakfast be so "individually packaged."
Nanjing's beef pot stickers—hard to tell if they're pan-fried or deep-fried.
A dim sum feast in Yangzhou's morning tea—choice paralysis sufferers rejoice!
Just how refined is a Jiangnan-style breakfast?
As one of China's most affluent regions, Jiangnan locals elevate breakfast into an everyday luxury.
Suzhou's lavish breakfast spread—where to even begin?
Suzhou's "bubble wontons"—adorable and delicious.
Photo / "China Geographic: Kunshan" by Wang Nannan
"Lotus leaf wraps beauty"—even scallion pancakes rolled with fried dough sticks look poetic.
In Suzhou, both sweet and savory soy milk are staples.
Shepherd's purse, diced pork, lard—a perfect homely recipe.
The humbler the flavor, the deeper it resonates.
Aozao noodles fished from boiling water—one ladle, one bowl.
Elaborate toppings elevate a bowl of Suzhou noodles.
From left: braised fish noodles, pork chop noodles, red-braised beef noodles.
Fig1-2/VCG, Fig3/Photo by Ma Erdine
Dangling noodles, silvery like threads.
Photo by Chicheng Hongyu, via Huitu
"Silver thread noodles"—their thinness absorbs flavors perfectly.
Photo by thebeatles1023, via Huitu
A floating lid in the pot is the hallmark of authentic pot-cover noodles.
One bite releases a burst of rich juices, instantly revealing the base of 70% sweetness. The meat filling blends Taihu soy sauce, Xishan yellow wine, Wuxi scallions, and pork skin jelly, creating layers of sweet flavors.
Yangzhou baozi is considered the "top student" in China's steamed bun world.
For crab roe soup dumplings, drink the broth first, then eat the meat and wrapper.
A bowl of Yangzhou jiao mian lets you enjoy both noodles and dumplings.
A bowl of Huai'an noodles bridges the flavors of the south and north.
Luomo sanzi—carbs wrapped in carbs.
Sha soup and fried dough sticks are a perfect match.
Crescent-shaped fried buns—aren’t they unique?
Duck oil pancakes, bursting with duck fat and sesame aroma.
Duck blood and vermicelli soup, rich and savory,
An unforgettable taste in every old Nanjing local’s life.
Duck blood + wonton—looks intense but tastes incredibly fresh.
Beef potstickers are also a Nanjing favorite!
In 2020, after the 10-year Yangtze River fishing ban took effect,
The knife fish we find in markets now are all sea-caught.
Fish soup noodles—the milky broth looks "eyebrow-droppingly" fresh.
Freshly pan-fried shengjian—a warm start to the day!