Breakfast-on-the-go, a Chinese Style

Though Chinese cuisine has been prevailing at the global dining table during the past several decades, Chinese breakfast might be less popular, and is felt less familiar by many non-Chinese. Although there’re plenty of culinary adventures available at the breakfast table, it is not that kind of grand meals consisting of several courses. The more familiar scene, however, is the long queues of hungry office workers lined up at street vendors for a portable food stand, which usually include congee, steam buns, pancakes, noodles and Chinese pastries.
Generally speaking, the typical Chinese breakfast varies from region to region. Let's have a taste of Chinese breakfasts from the north to the south. 
People in the North tend to eat more wheat - for instance, huājuǎn, mántou (steamed breads), shāobǐng (unleavened pocket-bread with sesame), bāozi (steamed buns with meat or vegetable stuffing), yóutiáo (deep-fried twisted dough stick) with dòunǎi or dòujiāng (soy milk) as beverages.
One of the most craving breakfast staple is jianbing guozi It is a thin pancake (jianbing) made from green bean flour. When it' s being grilled, an egg is broken and Spread over top of the pancake, then a sweet soy sauce and a hot sauce is spread over the pancake. The pancake is then wrapped around a guozi (another name for you tiao).
In Southern China, typified by Guangdong (Canton) province breakfasts include rice porridge prepared to a thicker consistency than those sold in Shanghai and side dishes are not served. Congee is served with yóutiáo if it is plain. In many cases, however, congee is prepared with beef slices, shredded salted pork and century eggs, fish, or slices of pig's liver and kidney.
Other breakfast fares include chang fen (rice noodle rolls) (served with Hoi sin sauce and soy sauce, with numerous fillings such as pork, beef, BBQ pork and baby prawn), fried noodles (pan fried noodles with bean sprouts, spring onions, and soy sauce), fagao (rice cakes), jiānbǐng (thin pancakes, similar to crêpes), lúobogāo (turnip cakes) and zòngzi (another kind of sticky rice cake).
You can also hang out with family and friend during weekends to go Yum Cha. It is what Cantonese and Hong Kong people in particular do if they go out for breakfast in the early morning. But if a Cantonese friend invites you out to yam cha, allow plenty of time to enjoy it since it’s not to be rushed. Usually, it is a great way to spend a Saturday or Sunday morning. There are enormous varieties of Dim Sum – little savory snacks – usually steamed, deep fried or boiled for you to choose from.
In Eastern China represented by Shanghai and the neighboring Zhejing and Jiangsu province, breakfast fares include the plain porridge made from boiled white rice served with numerous side dishes such as furu (fermented tofu), salted duck egg and sweet pickles. Another typical breakfast is Cí fàn tuán (sticky rice roll - a kind of snack food originated in Shanghai, which is made by wrapping ingredients such as zhacai (sweet pickles), meat floss and yóutiáo with glutinous rice.
In the Southwestern Guangxi Province, the spicy and delicious Guilin Mifen (Guilin rice noodles) has been the most common breakfast stable since ancient times. The rice noodles are boiled with glutinous gravy, fried peanuts or soybeans, scallions and thin slides of different kinds of meat such as beef and pork. You can also add some spice and chili into the rice noodles.