Dou Fu Nao

The name translates to tofu brains, a tofu pudding dish that is popular all around the country. Silky, creamy and sweet or salty depending on where you are. And here’s where the nationwide debate starts. If in England we debate whether cream or jam first, in China it’s whether this dish should be sweet or salty. In the south, the preference is sweet – tofu pudding topped with honey or a sweet syrup and even ginger for a kick. This version almost tastes like pudding. In the north, headed by Beijing, they opt for the more salty version. It’s topped with coriander, chili, and a gravy made from multiple kinds of mushroom (sometimes meat, so double check with them). This is the perfect winter morning pick me up!

Fresh Soy Milk

Soy milk (dou jiang) is the coffee of Beijing. It’s a process that involves soaking soy beans overnight then boiling, blending and straining the mixture to remove the solids. If you haven’t tasted fresh soy milk before, seriously you’re missing out! You’ll see locals with a cup of this in the mornings either by itself or with something. Youtiao is the common accompaniment.

Youtiao

Quite possibly the most popular breakfast item throughout the whole of China. It is basically, a long doughnut. It’s not sweet as it’s just dough and the idea is that you eat it with or dipped into the soy milk (sometimes ripped up and dropped into the milk just like cereal!).