Normally we try to catch up on sleep during weekend, so we always end up having brunch, instead of breakfast. Stubborn really prefer traditional Chinese breakfast whenever we have time. So, my big stacked steamer always work hard during weekends.
These are what we had last Sat, steamed vegeterian buns with dried mushroom and Chinese greens, Shanghai style sticky rice shumai, rice soup from leftover steamed white rice, and Beijing style fermented tofu. YUMMMMMM!