Chinese Tea-Cured Egg with Crispy Youtiao and Chili Oil on Mantou
A satisfying Chinese breakfast sandwich combining a silky tea-cured egg, golden-fried youtiao (Chinese crullers), aromatic chili oil, and fresh scallions on a fluffy steamed mantou bun. The contrast of textures—the creamy egg yolk, crispy youtiao, and pillowy bread—makes this a beloved street-food favorite, here assembled at home with both traditional and shortcut techniques.
Steps
Before you start
- Have all components ready: tea-cured eggs chilled or at room temperature, store-bought or homemade youtiao, and mantou buns either steamed fresh or warmed
- Prepare the chili oil in a small bowl if making fresh
- Have scallions cleaned and cut into thin slices
Warm the mantou buns
- If using fresh mantou, they are already warm and fluffy.
- If using leftover or frozen mantou, place them in a steamer basket over simmering water for 2–3 minutes until heated through and soft, or wrap in a damp paper towel and microwave for 30–45 seconds.
- Do not let them become soggy.
- Remove and keep warm.
+ Show details− Hide details
Ready when: Buns are warm to the touch and soft
Tip: Overheating will make mantou rubbery; just warm enough to be comfortable to hold.
Crisp the youtiao
- If using store-bought youtiao, they are typically already crispy.
- If they have lost crispness, you may lightly pan-fry them in a hot dry skillet or wok for 30–45 seconds per side over medium-high heat to restore crunch, then transfer to a paper towel.
- Do not oil the pan unless the youtiao are very old and dry.
- Keep them warm.
+ Show details− Hide details
Ready when: Youtiao are golden and crispy to the touch
Tip: Over-crisping will make them hard and unpleasant; a light refresh is all that is needed.
Prepare scallion garnish
- Thinly slice the scallion greens and white and light green parts.
- Place in a small bowl and set aside.
- If desired, toss with a small pinch of salt to draw out the aromatics.
+ Show details− Hide details
Ready when: Scallions are sliced to approximately ¼-inch thickness
Tip: Include the white parts for a mild onion bite and the greens for color and fresh flavor.
Slice tea-cured eggs
- Cut each peeled tea-cured egg in half lengthwise or into thick slices (about ¼ inch).
- The yolk should be dark, creamy, and slightly firm; the white should be amber-tinged and tender.
- Arrange on a plate.
+ Show details− Hide details
Ready when: Eggs are cleanly sliced without crumbling
Tip: Use a sharp, thin knife and wipe the blade between cuts for clean, attractive slices.
Assemble the sandwiches
- Split each warm mantou bun open gently (you can split it all the way through or leave it hinged at the top—either works).
- If the interior is dry, lightly brush both cut surfaces with a tiny amount of chili oil.
- Layer the filling: place half a tea-cured egg (or slices) on the bottom half, then nestle a crispy youtiao alongside.
- Sprinkle with 2–3 teaspoons of the sliced scallions.
+ Show details− Hide details
Ready when: All components are neatly layered inside the bun
Tip: Place the youtiao diagonally so it doesn't fall out easily, and let some peek out of the bun for visual appeal.
Dress with chili oil and finish
- Drizzle 2–3 teaspoons of chili oil directly over the filling in each sandwich.
- If using, add a tiny drizzle of sesame oil and a dash of light soy sauce.
- Top with a few more sliced scallions for color.
- Close the bun gently or serve with the top slightly ajar so the filling is visible.
+ Show details− Hide details
Ready when: Chili oil is distributed and toppings are garnished
Tip: Add chili oil just before eating so the bun stays crispy on the outside and the heat and flavor are most vibrant.
Serve immediately
- Eat the sandwich at once while the mantou is still warm and the youtiao is crispy.
- The contrast of temperatures and textures is key to enjoyment.
- Serve with napkins, as the chili oil will drip.
+ Show details− Hide details
Ready when: Sandwich is assembled and ready to eat
Tip: Have napkins or wet wipes on hand; the chili oil and crispy filling make this a pleasantly messy sandwich.
Good to know
Tips
- Tea-cured eggs are worth making from scratch if you have time; they keep for weeks and add authentic flavor to any breakfast. A shortcut: simmer eggs in strong brewed black tea with soy sauce, star anise, and salt for 30 minutes, then crack the shells and steep overnight in the same liquid for a quick version.
- Youtiao are best eaten the same day they are fried or reheated within 2 days, as they stale quickly. If using frozen, thaw at room temperature and crisp in a dry pan or oven before serving.
- For a vegetarian version, skip the tea-cured egg and load the sandwich with extra scallions, pickled vegetables, or a fried egg; the youtiao and chili oil are rich enough to carry the sandwich on their own.
- This is traditionally a street-food breakfast, so don't overthink it—the joy is in the humble combination of simple, well-prepared components.
Make ahead
Tea-cured eggs can be made 2–3 weeks ahead and stored in the refrigerator in their curing liquid. Youtiao can be made ahead and stored at room temperature in an airtight container for up to 2 days, or frozen for up to 1 month (reheat to restore crispness). Mantou buns can be steamed ahead and frozen for up to 2 weeks; thaw and warm before serving.
Storage & reheating
Assembled sandwiches are best eaten immediately. If components are stored separately: tea-cured eggs last 2–3 weeks refrigerated in their brine; youtiao stay crispy at room temperature in an airtight container for 2 days or frozen for 1 month; mantou stay fresh in an airtight container at room temperature for 1 day or frozen for 2 weeks. Chili oil will keep 3 weeks refrigerated. Reheat mantou and youtiao as needed.
Substitutions
- mantou buns (steamed wheat buns) → steamed Chinese milk buns (baozi-style) or soft white bread rolls. These will be slightly richer but still work well as a delivery vehicle for the fillings.
- youtiao (Chinese crullers), store-bought or homemade → store-bought fried shallot flakes or crispy wonton strips. You'll lose the traditional authenticity and chewy-crispy texture, but the crunch and richness remain.
- chili oil (store-bought or homemade) → sriracha or a mixture of mayo and sambal oelek. Less traditional but will provide spice and richness; adjust amount to taste.
- tea-cured eggs, peeled → soft-boiled or medium-boiled eggs, or halved hard-boiled eggs. You will lose the distinctive tea-cured flavor and amber color, but the sandwich will still be satisfying.
