Chinese breads

(), or simply '''', is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often made from wheat flour and steamed. They are a variation of mantou'' from Northern China.

Mantou (), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

type of Central Asian naan

Xiaolongbao (; ) is a type of Chinese tangbao (), traditionally prepared in a xiaolong, a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine.

Cantonese barbecue-pork-filled bun

flour-based food classification that is either baked (such as a flatbread) or not (such as a jianbing, a paratha)

Chinese savoury, non-leavened flatbread folded with oil and minced scallions (green onions).

Shaobing (), also called huoshao, is a type of baked, unleavened, layered flatbread in northern Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. Some common stuffings include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, or beef or pork with spices.

Sweet bun with coconut

A type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai

Chinese baked bun

Jianbing () is a traditional Chinese street food similar to crêpes. It is a type of bing generally eaten for breakfast and hailed as "one of China's most popular street breakfasts." The main ingredients of jianbing are a batter of wheat and grain flour, eggs and sauces, cooked quickly by spreading the batter on a large frying pan or a specialized flat hotplate. It can be topped with different fillings and sauces such as youtiao, baocui (, thin and crispy fried cracker), ham, chopped or diced mustard pickles, scallions and coriander, chili sauce, or hoisin sauce depending on personal preference

Kompia or kompyang, also known as guang bing, is a bread product that originates from Fuzhou, the capital city of Fujian Province of China as well as Fuqing. It is popular in Fujian and has spread to other areas including the Ryukyus, Taiwan, and parts of Southeast Asia including Indonesia and the Malaysian towns of Sitiawan, Sibu, Ayer Tawar, Sarikei, Bintangor and other places where the dominant Chinese community is of Fuzhou (alternatively romanized as "Foochow") and Fuqing ancestry (where it is sometimes nicknamed "Foochow bagels").

type of bread made by the Naxi people of Yunnan, China

Huajuan (), also called Mandarin rolls or flower rolls, are a variety of steamed bun from northern China which are popular throughout the country. Like mantou, the mandarin roll is a dim sum dish and a staple of Chinese cuisine. Huā juǎn are named for their distinctive shape; the literal English translation of "huā juǎn" is "flower twist."

Laobing (also: Luobing; ) is a type of unleavened flatbread popular in parts of northern China, including Beijing. It is sometimes referred to as a Chinese pancake.

Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China.

large Chinese steamed bun

Guokui (), literally "pot helmet", is a kind of bing (flatbread) made from flour originating from Shaanxi cuisine.

thumb|right|200px|Dalieba bread sold at Dashang Group's gourmet corner in [[Dalian (2018)]] Dalieba (; ; ) or Lieba is a Chinese bread similar to Russian rye bread available in Northeast China.

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