Chongqing breakfast is more than xiaomian. We group pea-and-mince noodles, numbing wontons, savoury rice porridge and a sticky-rice roll; try them across different mornings rather than ordering all four at once. Verify the named shops and prices in person.
Two noodle-shop staples
- Pea and minced-pork noodles
- Soft peas and savoury minced pork are mixed through the noodles, with sesame paste adding richness. We recommend Zhu'er and Pangmei noodle shops. Mix thoroughly so the sauce coats the noodles, and ask about the seasoning if unsure.
- Numbing Sichuan wontons
- These generously filled, thin-skinned wontons come in mild, medium or extra-numbing versions. For a first bowl, distinguish your tolerance for numbing Sichuan pepper from your tolerance for chilli heat.
Breakfast beyond pastries and coffee
- Chongqing savoury rice porridge
- A thick rice porridge topped with crisp fried dough, peanuts and preserved mustard. Despite its name, this is not a sweet cup of tea: it is a savoury breakfast with contrasting textures.
- Sticky-rice roll with fried dough
- Warm sticky rice wrapped around a crisp fried dough stick, then coated in soybean powder and sugar. Filling and sweet-savoury, it works for sharing or taking away; consider freshness and storage.
