Savouring Tradition: 30 Days of Authentic Shanghai Breakfast

As a native Shanghainese, my love for Shanghai breakfast is undeniable. In this city, breakfast isn’t just about filling the stomach—it holds countless stories and memories. Therefore, I decided to embark on a 30-day journey, trying a different traditional Shanghai breakfast each day. Although many are street snacks, each bite carries the warmth and flavour of the city. Today, I’ll take you on a journey through 30 classic Shanghai breakfasts, showing how we Shanghainese start our mornings with delicious beginnings.

In Shanghai, breakfast can be found in many places: traditional snack shops, street vendors, supermarkets, and specialised breakfast cafés. If you’re only staying in Shanghai for a short time, consider joining a local tour to sample a variety of typical Shanghai breakfasts all at once.

List of the 30 Shanghai Breakfasts

Below is a list of traditional Shanghai breakfasts. Among my favourites are Sticky Rice Rolls (粢饭团 Cí Fàn Tuán), Deep-fried Dough Sticks (油条 Yóutiáo), Mini Wonton Soup (小馄饨 Xiǎo Húndùn), and 5-Flavor Tea Eggs (五香茶叶蛋 Wǔ Xiāng Chá Yè Dàn).

1. Shanghai Soup Dumpling (小笼包 Xiǎolóngbāo)
2. Pan-fried Pork Buns (生煎包 Shēngjiānbāo)
3. Sticky Rice Rolls (粢饭团 Cí Fàn Tuán)
4. Deep-fried Dough Sticks (油条 Yóutiáo)
5. Scallion Pancake (葱油饼 Cōng Yóu Bǐng)
6. Sesame Flatbread (大饼 Dà Bǐng)
7. Mini Wonton Soup (小馄饨 Xiǎo Húndùn)
8. Crab Shell Pastry (蟹壳黄 Xiè Ké Huáng)
9. Tofu Pudding (豆腐花 Dòu Fu Hua)
10. Potstickers (锅贴 Guō Tiē)
11. Glutinous Rice Dumpling (糯米烧卖 Nuò Mǐ Shāo Mài)
12. Glutinous Rice Roll (条头糕 tiáo tóu gāo)
13. Vegetable and Meat Wonton (菜肉大馄饨 Cài Ròu Dà Húndùn)
14. Pork Chop and Rice Cakes (排骨年糕 Pái Gǔ Nián Gāo)
15. Sweet Rice Cake (糖糕 Táng Gāo)
16. Steamed Buns (包子 Bāo Zi)
17. Plain Noodles (阳春面 yáng chūn miàn)
18. 5-Flavor Tea Eggs (五香茶叶蛋 Wǔ Xiāng Chá Yè Dàn)
19. Fried Tofu and Vermicelli Soup (油豆腐粉丝汤 Yóu Dòu Fu Fěn Sī Tāng)
20. Sweet Fermented Rice with Rice Balls (酒酿圆子 Jiǔ Niàng Yuán Zi)
21. Radish Puff Pastry (油墩子 Yóu Dūn Zi)
22. Sesame Ball (麻球 Má Qiú)
23. Congee or Porridge (粥 Zhōu)
24. Spring Rolls (春卷 Chūn Juǎn)
25. Pork Meat Zongzi (鲜肉粽 Xiān Ròu Zòng)
26. Scallion Oil Noodles (葱油拌面 Cōng Yóu Bàn Miàn)
27. Rice Cake (粢饭糕 Cì Fàn Gāo)
28. Savory Soy Milk (咸豆浆 Xián Dòu Jiāng)
29. Egg Pancake (蛋饼 Dàn Bǐng)
30. Curry Beef Soup (咖喱牛肉汤 Gā Lí Niú Ròu Tāng)

Shanghai Soup Dumpling (小笼包 Xiǎolóngbāo)

You can’t talk about Shanghai breakfast without mentioning xiaolongbao. With its thin skin and juicy filling, one bite releases an explosion of hot broth. This tiny dumpling, packed with the essence of Shanghai, has been a beloved staple since childhood. To start my breakfast journey, I bought a portion of xiaolongbao and a bowl of curry beef soup (咖喱牛肉汤, gā lí niú ròu tāng) on my first morning.

Pan-fried Pork Buns (生煎包 Shēngjiānbāo)

With a crispy, golden bottom and a juicy minced pork filling, shengjianbao is a breakfast icon in Shanghai. Standing by the street, I waited in anticipation for a fresh batch to come out of the pan. Paired with a bowl of hot porridge, it became my top choice for this journey.

Sticky Rice Rolls (粢饭团 Cí Fàn Tuán)

Sticky rice wrapped around youtiao (fried dough sticks) and pork floss, with a touch of pickles, made this filling snack perfect for busy mornings—one cí fàn tuán got me through the entire morning.

Deep-fried Dough Sticks (油条 Yóutiáo)

Perhaps one of the most classic Shanghai breakfasts, this food is crispy on the outside and soft on the inside. It pairs perfectly with a warm bowl of sweet soy milk or porridge for a simple yet satisfying meal. I dipped the dough stick in soy sauce and enjoyed it with plain porridge.

Scallion Pancake (葱油饼 Cōng Yóu Bǐng)

Made from a simple dough of flour and water, it’s rolled out and layered with chopped scallions and often a bit of salt before being pan-fried until crispy. With each bite, I savoured the rich, oily flavour that balanced beautifully with the freshness of the scallions. The warmth spread through me, feeling like a comforting hug against the crisp autumn air.

Sesame Flatbread (大饼 Dà Bǐng)

In Shanghai, people enjoy dà bǐng (sesame flatbread) and yóutiáo in various ways. The traditional way is to fold the yóutiáo inside the dà bǐng, which is my choice as well. Dà bǐng comes in both sweet and savoury varieties, and I personally prefer the savoury kind. Freshly baked, it’s golden in colour, with a crispy exterior and a soft, fragrant interior.

Mini Wonton Soup (小馄饨 Xiǎo Húndùn)

At some small eateries, you can often see a skilled worker swiftly placing meat filling onto wonton wrappers as thin as cicada wings. A bowl of wontons paired with a light broth was my go-to for starting the day with a boost of energy.

Crab Shell Pastry (蟹壳黄 Xiè Ké Huáng)

This little pastry is as golden and crispy as a crab shell. Whether filled with sweet or savoury fillings, every bite is a treat with its flaky texture and hint of sesame crunch. It’s become increasingly difficult to find this delicacy in the city, but in Xinchang Ancient Water Town, I was delighted to enjoy it for breakfast.

Tofu Pudding (豆腐花 Dòu Fu Hua)

Silky smooth tofu pudding has either a sweet or savoury version. Personally, I preferred the latter, with a splash of soy sauce, scallions, and seaweed for a refreshing start to the day.

Potstickers (锅贴 Guō Tiē)

With a thinner skin and a crispier base, these potstickers offer the perfect combination of crispy texture and juicy filling, making them one of my all-time favourite breakfast options. I enjoyed them with a bowl of fried tofu and vermicelli soup.

Glutinous Rice Dumpling (糯米烧卖 Nuò Mǐ Shāo Mài)

Filled with sticky rice, shāomài has thin wrappers and a rich, fragrant filling. One bite is enough to transport me with its intoxicating aroma of glutinous rice.

Glutinous Rice Roll (条头糕 tiáo tóu gāo)

This sweet roll is a type of steamed rice cake made from glutinous rice flour, giving it a chewy texture. Typically, it features a striped or layered appearance, showcasing a combination of white and light brown. I enjoyed one for breakfast along with a bowl of mini wonton soup.

Vegetable and Meat Wonton (菜肉大馄饨 Cài Ròu Dà Húndùn)

Filled with minced vegetables and pork, these large dumplings are served in a light, clear broth, seasoned with soy sauce, scallions, and sesame oil. It’s a hearty breakfast, balancing rich fillings with a mild, comforting soup.

Pork Chop and Rice Cakes (排骨年糕 Pái Gǔ Nián Gāo)

This dish features fried pork chops and soft, glutinous rice cakes, making it a beloved choice for breakfast, lunch, or dinner in Shanghai. In addition, the marinated pork is fried until golden and crispy, while the rice cakes offer a delightful contrast with their crispy exterior and soft interior. The generous portion made it feel like a meal in itself, carrying me through to lunch without any need for a snack.

Sweet Rice Cake (糖糕 Táng Gāo)

Crispy on the outside and soft on the inside, they are filled with a sweet but not overly rich filling. Having one of these in the morning instantly brightened my day.

Steamed Buns (包子 Bāo Zi)

Made from soft, fluffy dough, steamed buns come in various versions. The most common is the Pork and Vegetable Bun, which features a hearty filling of meat, mushrooms, and vegetables, making it a satisfying breakfast staple. I enjoyed two sweet buns with a bowl of savoury soy milk (咸豆浆 Xián Dòu Jiāng).

Plain Noodles Soup (阳春面 yáng chūn miàn)

A simple bowl of noodles in a light, fragrant broth has been a comforting breakfast for me since childhood, carrying a sense of nostalgia in its simplicity. The soup is delicate yet flavourful, with a touch of lard that adds a smooth, rich mouthfeel. Its slightly sweet and salty taste, balanced by the mild freshness of scallions, creates a satisfying start to the day.

5-Flavor Tea Eggs (五香茶叶蛋 Wǔ Xiāng Chá Yè Dàn)

A common breakfast item, the flavour of tea and soy sauce seeps into the egg, creating a rich and aromatic bite. I could easily have two to three tea eggs for breakfast.

Fried Tofu and Vermicelli Soup (油豆腐粉丝汤 Yóu Dòu Fu Fěn Sī Tāng)

This combination of fried tofu and vermicelli makes for a light and nourishing breakfast soup, perfect for Shanghai’s humid weather.

Sweet Fermented Rice with Rice Balls (酒酿圆子 Jiǔ Niàng Yuán Zi)

A sweet breakfast dish with soft rice balls in fermented rice soup, it’s a popular choice for those with a sweet tooth, offering a light and delicate sweetness.

Radish Puff Pastry (油墩子 Yóu Dūn Zi)

A flaky pastry, You Dunzi (油墩子) is a popular street food made by mixing shredded white radish, spring onions, and other ingredients, encased in batter, and deep-fried until golden brown. Its crispy exterior and tender inside carry the fragrant aroma of spring onions and the subtle sweetness of radish.

Sesame Ball (麻球 Má Qiú)

Crispy on the outside and chewy inside, with the fragrance of sesame seeds—it’s a classic snack that never disappoints on the breakfast table.

Congee or Porridge (粥 Zhōu)

A simple rice porridge occasionally enhanced with greens or other ingredients for added flavour. A sweet version includes sugar and ingredients like red beans and peanuts. My mother often cooked this for me at home, making it a comforting reminder of my childhood. In summer, mung bean congee is a popular choice, often enjoyed alongside steamed buns or potstickers.

Spring Rolls (春卷 Chūn Juǎn)

Though usually eaten during festivals, spring rolls are also a great breakfast choice with their crispy skin and delicious fillings. I enjoyed them with a bowl of sweet soy milk.

Pork Meat Zongzi (鲜肉粽 Xiān Ròu Zòng)

This traditional Chinese rice dumpling is especially popular during the Dragon Boat Festival. It typically has a triangular or rectangular shape and is tightly wrapped in bamboo or lotus leaves. The glutinous rice is soaked before being mixed with seasonings, and at the centre is marinated fresh pork seasoned with soy sauce and five-spice powder.

Scallion Oil Noodles (葱油拌面 Cōng Yóu Bàn Miàn)

Renowned for their rich, fragrant scallion flavour, scallion oil noodles are quick and easy to prepare. Fresh scallions are slowly fried until golden and aromatic, while the noodles are cooked to a chewy texture and rinsed in cold water to keep them smooth. Seasoned with soy sauce, sugar, and salt, and drizzled with fragrant scallion oil, they make for a popular breakfast or meal option in Shanghai.

Rice Cake (粢饭糕 Cì Fàn Gāo)

Cìfàn gāo is a traditional breakfast dish from Shanghai. Typically rectangular and about two to three centimetres thick, it resembles an unopened deck of playing cards. The traditional preparation involves deep-frying until the outer layer is golden and crispy while keeping the rice inside soft and chewy.

Savory Soy Milk (咸豆浆 Xián Dòu Jiāng)

Savory soy milk is made unique by the addition of various seasonings. Small dried shrimp, seaweed flakes, pickled vegetables, and chopped spring onions are placed in a bowl, followed by hot soy milk and a splash of soy sauce. I enjoyed it with youtiao, cutting it into small pieces to soak in the soy milk or taking a bite of youtiao followed by a sip of soy milk.

Egg Pancake (蛋饼 Dàn Bǐng)

My food was freshly made. The pancake was prepared from a batter of eggs and flour, pan-fried until golden brown on both sides, with a crispy exterior and a soft interior. Fresh spring onions, coriander, and pickled vegetables were added during cooking to enhance the flavour. Finally, a special sweet bean sauce was spread on the cooked pancake, which was then rolled up, allowing me to enjoy this delicious and fragrant breakfast dish.

Curry Beef Soup (咖喱牛肉汤 Gā Lí Niú Ròu Tāng)

This soup consists mainly of thinly sliced beef, curry powder, and sometimes vermicelli, giving it a unique aroma and spicy flavour. I enjoyed pairing curry beef soup with traditional breakfast items like pan-fried pork buns or potstickers, offering a flavourful start to my morning.

Shanghai Breakfast Tips

As I moved through each breakfast over these 30 days, I realised how much these simple dishes have shaped my mornings. Indeed, many of these foods, like youtiao paired with soy milk or a glutinous rice dumpling with curry beef soup, are more than just meals—they’re comfort and nostalgia rolled into one. Moreover, locals often combine several options to create a single breakfast, and with so many variations, I never felt like I would run out of choices.

Whether you’re a local or just visiting, starting your day with a traditional Shanghai breakfast is an experience you won’t want to miss. Which of these Shanghai breakfast dishes would you like to try?