Héjiān Lǘ Ròu Huǒshāo (河间驴肉火烧)
Hejian-style donkey burger; rectangular shape, thinner bread, more crispy layers.
Andrew Lekashman
Hēi Sōnglù Hànbǎo (黑松露汉堡)
Black truffle burger; upscale modern Chinese burger.
Guōkuī (锅盔)
Pot helmet bread; large, thick flatbread baked on side of pot/oven. Crispy outside, soft inside. Split to hold fillings.
Guà Bāo (刈包)
A pre-creased steamed bun folds over pork belly braised until the fat turns to silk, with pickled mustard greens, cilantro, and crushed peanut to keep the richness in check. Taiwan's tiger bites pig.
Guà Bāo Traditional (刈包传统)
Traditional gua bao; fatty braised pork belly (kòngròu), pickled greens, cilantro, peanut powder. The classic version.
Guà Bāo Shòu Ròu (刈包瘦肉)
Lean pork gua bao; for those preferring less fat.
Guà Bāo Bàn Féi Bàn Shòu (刈包半肥半瘦)
Half fatty half lean gua bao; balanced meat selection.
Gōngzǎi Bāo (公仔包)
Character bun; shaped buns, often with various fillings.
Gōngsī Sānmíngzhì (公司三明治)
Club sandwich Hong Kong style; often with egg, ham, and local touches.
Gōngbǎo Jīdīng Hànbǎo (宫保鸡丁汉堡)
Kung Pao chicken burger; classic dish as burger filling.
Fěnzhēng Ròu Jiāmó (粉蒸肉夹馍)
Steamed pork with rice flour roujiamo; pork coated in spiced rice flour, steamed until tender, stuffed in mo.
Fàntuán (饭团)
Rice roll/ball; sticky rice wrapped around fillings (yóutiáo, pickles, pork floss, egg).
Fàntuán with Yóutiáo (饭团油条)
Rice roll with fried dough inside.
Fàntuán with Suāncài (饭团酸菜)
Rice roll with pickled vegetables.
Dòujiāng Yóutiáo (豆浆油条)
Soy milk with fried dough; classic breakfast, dipping yóutiáo in sweetened or savory soy milk.
Dòujiāng + Shāobing + Yóutiáo
Classic breakfast trio; soy milk, sesame bread, fried dough. The yóutiáo often placed inside the shaobing.
Dòufǔnǎo + Yóutiáo (豆腐脑+油条)
Tofu pudding with fried dough; breakfast pairing.
Dēngyǐng Niúròu Bǐng (灯影牛肉饼)
Lantern shadow beef pancake; thin, crispy dried beef in flatbread.
Dàn Sānmíngzhì (蛋三明治)
A Hong Kong egg sandwich is sold on how much egg the counter will pile between two slices of cheap white bread: two or three eggs, scrambled soft or fried, built warm and gone in five bites.
Dān Bǐng (蛋饼)
Dan bing is the egg crepe Taiwan softened on purpose. A thin wheat batter griddled with an egg, rolled into a log and scissored into segments, dressed with sweet soy at the breakfast counter.
Dān Bǐng Jiā Yùmǐ (蛋饼夹玉米)
Egg crepe with corn.
Dān Bǐng Jiā Ròusōng (蛋饼夹肉松)
Egg crepe with pork floss.
Dān Bǐng Jiā Qǐsī (蛋饼夹起司)
Egg crepe with cheese.