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

Sweet potato guokui; with mashed sweet potato filling.

Red-braised pork burger; hongshao rou as burger filling.

Hejian-style donkey burger; rectangular shape, thinner bread, more crispy layers.

Black truffle burger; upscale modern Chinese burger.

Pot helmet bread; large, thick flatbread baked on side of pot/oven. Crispy outside, soft inside. Split to hold fillings.

Taiwanese pork belly bun; soft, folded steamed bun (similar to lotus leaf bun) filled with braised pork belly, pickled mustard greens (su...

Traditional gua bao; fatty braised pork belly (kòngròu), pickled greens, cilantro, peanut powder. The classic version.

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.

Fermented chili bean paste; Sichuan essential.

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.