Dān Bǐng Jiā Péigēn (蛋饼夹培根)
Egg crepe with bacon.
Andrew Lekashman
Dàliánhuǒshāo (褡裢火烧)
Beijing's saddlebag pastry: a long folded pouch of thin wheat dough sealed around hand-chopped pork and ginger, pan-fried flat on both faces, and served with vinegar and a tart soup.
Dàbǐng Juǎn Yóutiáo (大饼卷油条)
Dàbǐng juǎn yóutiáo is bread rolled around bread: the big soft Shanghai flatbread wrapped warm around a fresh-fried cruller, one of the city's four heavenly kings of breakfast, eaten in the hand.
Dà Pán Jī with Náng (大盘鸡配馕)
Big plate chicken with nang; braised chicken dish scooped with nang pieces.
Cōngyóubǐng (葱油饼)
Scallion pancake; layered flatbread with scallions and oil, pan-fried until crispy and flaky. Can be eaten alone or used to wrap other in...
Cōngyóubǐng Jiā Ròu (葱油饼夹肉)
Cong you bing jia rou is all about the carrier: dough painted with lard and scallion, coiled and flattened so it bakes into dozens of fat-separated leaves, then split hot to hold braised pork.
Cōngyóubǐng Jiā Dàn (葱油饼夹蛋)
Scallion pancake with egg; egg fried onto the pancake.
Cīfàn Tuán (粢饭团)
Rice ball; sticky rice formed around fillings, often yóutiáo.
Cīfàn Gāo (粢饭糕)
Fried rice cake; compressed rice, fried until crispy, sometimes used in sandwiches.
Cìbāo (刺包/粢饭)
Sticky rice wrap; glutinous rice wrapped around yóutiáo (fried dough), sometimes with pickles, pork floss, or egg. Breakfast staple.
Chūnjuǎn Pí (春卷皮)
Spring roll wrapper; thin, for wrapping.
Cháyèdàn + Mántou (茶叶蛋+馒头)
Tea egg with plain bun; simple breakfast.
Chāshāo Bāo (叉烧包)
Char siu comes off the hook already candied, too sweet to pile in plain, so it is diced into a savoury gravy and sealed in a sweet dome that splits open in the steamer. A dim sum Heavenly King.
Cháshāo Bāo (Open) (叉烧包开口)
Open char siu bao; char siu (BBQ pork) served in split steamed bun rather than enclosed.
Cháshāo Bāo (叉烧包)
BBQ pork bun; sweet roasted pork (char siu) in fluffy steamed bun. Dim sum classic.
Cāntīng Sānmíngzhì (餐厅三明治)
Cha chaan teng sandwich; Hong Kong diner-style sandwiches.
Cài Bāozi (菜包子)
Cài bāozi is the vegetable-filled steamed bun: greens wrung dry, bound with mushroom, glass noodle, and tofu, pleated shut and steamed soft. The everyday and temple-kitchen vegetarian bao.
Bōluó Yóu (菠萝油)
Pineapple bun with butter; hot pineapple bun with thick cold butter slab inside. Hong Kong cha chaan teng classic.
Bōluó Bāo (菠萝包)
Pineapple bun; sweet bun with crispy sugary top (no actual pineapple). Often split and filled with butter.
Bǐng (饼)
General term for flatbread; many varieties.
Běijīng Kǎoyā Juǎn (北京烤鸭卷)
The Beijing kaoya juan is the afterlife of a banquet: the lacquered duck a Ming court ate, now a hand parcel where a thin pancake, sweet sauce, scallion, and carved slices stand in for the ceremony.
Bāozi (包子)
Steamed filled bun; leavened dough wrapped around various fillings, pleated on top, steamed. While typically enclosed, some styles are se...
Bǎodìng Lǘ Ròu Huǒshāo (保定驴肉火烧)
The Baoding donkey burger is the round, hot-meat school of huoshao: a thick wheat bun packed with warm braised donkey and aspic, against Hejian's flat cold rectangle.