China - One Sandwich - The Joy of Sandwiches (Page 6)

Lean pork gua bao; for those preferring less fat.

Half fatty half lean gua bao; balanced meat selection.

Character bun; shaped buns, often with various fillings.

Club sandwich Hong Kong style; often with egg, ham, and local touches.

Kung Pao chicken burger; classic dish as burger filling.

Steamed pork with rice flour roujiamo; pork coated in spiced rice flour, steamed until tender, stuffed in mo.

Rice roll/ball; sticky rice wrapped around fillings (yóutiáo, pickles, pork floss, egg).

Rice roll with fried dough inside.

Rice roll with pickled vegetables.

Rice roll with pork floss.

Soy milk with fried dough; classic breakfast, dipping yóutiáo in sweetened or savory soy milk.

Classic breakfast trio; soy milk, sesame bread, fried dough. The yóutiáo often placed inside the shaobing.

Tofu pudding with fried dough; breakfast pairing.

Lantern shadow beef pancake; thin, crispy dried beef in flatbread.

Egg sandwich; scrambled egg in white bread, HK café staple.

Taiwanese egg crepe; thin wheat crepe with egg, rolled up with various fillings. Breakfast staple in Taiwan.

Egg crepe with corn.

Egg crepe with pork floss.

Egg crepe with cheese.

Egg crepe with bacon.

Saddlebag bread; rectangular pan-fried stuffed bread, folded like saddlebags. Meat and vegetable filling.

Big flatbread rolled with fried dough; thin flatbread wrapped around yóutiáo.

Big plate chicken with nang; braised chicken dish scooped with nang pieces.

Scallion pancake; layered flatbread with scallions and oil, pan-fried until crispy and flaky. Can be eaten alone or used to wrap other in...