Chinese Food for Babies & Toddlers

In this article, I’m going to talk about preparing Chinese food for babies and toddlers! After posting articles about starting solids and weekly meal planning, it’s time to address this topic in more of a Woks of Life context. 

While it may seem daunting, Chinese cuisine is actually great for babies and toddlers. The natural incorporation of vegetables into every meal, the variety of soft proteins like tofu and fish, and yes, even the complex flavors and textures that help develop adventurous palates—it all works great for little ones. In fact, most of these “baby-friendly Chinese foods” are just our regular recipes with simple modifications.

More importantly, introducing Ethan to Chinese flavors wasn’t just about expanding his palate (though watching him happily munch on chrysanthemum greens was satisfying). It was about connecting him to our family’s food traditions. Now, at 20 months old, some of his favorite meals are distinctly Chinese, and I’d be lying if I said I wasn’t a bit proud of that! 

Whether you’re looking to introduce your little one to your family’s culinary heritage, expand their palate, or simply add variety to your meals, Chinese cuisine has a lot to offer young eaters. Of course, every child is different, and what works for Ethan might need tweaking for your little one. As always, consult with your pediatrician about introducing new foods, especially if you have concerns about allergies, and check out the amazing resource, Solid Starts. 

Ready to dive in? Let’s explore how to introduce your baby to the wonderful world of Chinese flavors.

The Importance of Starting Early

The best way to foster a love for Chinese food (or any cultural cuisine) is to start early! Babies have a “flavor window” where they are more receptive to new tastes (5-9 months), and I definitely found this to be true. 

Luckily, many Chinese dishes are naturally soft and easy to modify for babies in this early period. 

That said, if you’re worried that you missed the window, it’s not too late! Ethan stayed pretty receptive until he was about 13-14 months old, and then he started to become a bit more ah, discerning at around 15 months. It was at this point that I found I had to work a bit harder to get him to try new things (i.e. just keep introducing them in new/different ways without pressure, and not forcing him to eat or making it a battle—easier said than done of course), but he wasn’t completely closed off to it. 

Also, I will admit that in Ethan’s first few weeks on solids, I started with pretty plain foods like avocado, steamed broccoli, roasted sweet potato, omelet strips, and corn on the cob. Read more about our baby-led weaning approach.) 

This was partially because in his third week on solids, we found out he had a peanut allergy. This made me very cautious, but also kicked me into gear to systematically introduce allergens that are seen particularly often in Chinese cuisine—soy, sesame, finned fish, shellfish. (See Solid Starts’ resources on introducing allergens.)

Every time he cleared a new allergen, I was able to introduce dishes that contained that allergen. He cleared soy at 7 months, so I started introducing tofu dishes, omitting sesame oil and sesame seeds until he cleared sesame three weeks later. And so on and so forth. 

This way, I could march on with introducing the Chinese dishes I could based on what allergens he’d been exposed to already. He cleared finned fish around 9 months, and loved eating almost any fish we put in front of him! Shellfish was a bit later, so certain dim sum items, dumplings, and wontons (mostly containing shrimp) became an option!

This is all to say that it takes time, so start as early as you can. 

Chinese Foods by Stage

Keeping in mind that you’ll need to introduce relevant allergens before trying these first foods, here are some suggestions for Chinese foods/recipes to try by age. 

It’s always a good idea to eat at the same time as your baby—share meals together! This way, they can watch you eat and observe what they need to do with the food. Even before your baby starts solids, have them present at meals where possible, so they can get an idea of what eating solid food is all about! 

When you’re enjoying meals together, it also puts less pressure on the baby (everyone’s just watching me…what do they want me to do!?) and allows them to feel like part of the group. Ethan ate much better with us than he did by himself—with Justin and I just staring at him. Even today, when he’s nervous about meeting new people (he’s an introvert!), gathering around the table to enjoy a meal puts him at ease. 

6-8 Months (First Foods!)

Congee variations: 

Rice congee is a great first food for babies. Gone are the days of flavorless rice cereal mixed with lukewarm water. Try a congee instead! According to Solid Starts, many foods that can be introduced from 6 months are best served when very finely chopped and mixed into a soft food like porridge or…you guessed it—congee! 

You can use homemade salt-free broth or low-sodium broth instead of water for more flavor, or you can mix in soft-cooked and finely chopped or mashed vegetables, like sweet potato, pumpkin/butternut squash, spinach or other leaves, or pureed meat for protein. 

You can also cook the congee with a big slice of ginger or sprig of cilantro, and then pick them out right before serving. This will lightly infuse the congee with those flavors (which are normally used as raw toppings). 

We were big fans of the loaded spoon technique—scooping a soft food onto a soft silicone baby spoon and handing it to Ethan to self-feed. Ethan picked up the spoon very quickly (I think just from observing us at mealtimes, and us demonstrating how to use it). Cook the congee so it’s on the thicker side, allowing it to stay on the spoon. 

For a more nutritious congee, you can also try using a variety of grains, like millet, quinoa, barley, black rice, farro, and even beans in addition to plain white rice. See my mom’s Multigrain Congee recipe for ideas. Just make sure that the congee cooks long enough to cook the grains until extremely soft, and mash with a fork if necessary (particularly if adding beans). 

Another great option is my mom’s Millet Porridge. In China, you’ll often see this type of porridge with soft cooked pumpkin, which is great for babies. Of course, let the congee cool until it’s just nice and warm, and mix it to ensure there aren’t any hot spots! 

Steamed Egg: 

Another great option for babies, keeping in mind that it is an allergen to be introduced. Here is our basic steamed egg recipe, but we have other variations as well. The soft, custard-y eggs are also a great way to introduce/try egg for the first time. 

Once sesame oil is introduced, this dish is a great vehicle for introducing the flavors of sesame oil and white pepper. You can start with a small pinch of white pepper to allow them to get used to the taste. 

You can also mix moist, well-cooked rice into the steamed egg to make a sort of paste that is scoopable and that sticks onto a pre-loaded spoon. It can be easier for babies to also scoop this texture with their hands. 

Silken or Soft Tofu:

After I introduced soy to Ethan, soft tofu became a go-to for me. I could flavor it in endless ways and to this day, tofu is one of Ethan’s favorite foods. He’ll even eat it plain—totally unseasoned. 

I would suggest making one of our mild soft tofu recipes, like our Tomato Tofu, Beef Tofu Stir-fry, Tofu Soup, or Chicken and Soft Tofu Casserole. You can make some for yourself, and then throw in a larger/thicker cube of tofu (maybe double the size of the other pieces in the dish) for the baby. 

That larger piece of tofu will have less surface area relative to its plain center, which will allow you to avoid giving the baby too much salt. Mix the tofu with some moist cooked rice to create a spoonable, scoopable texture. This will allow them to get familiar with flavors like tomato, oyster sauce, and soy sauce. 

Flaked Fish

Finned fish is another potential allergen, but once you’ve cleared that hurdle, it’s a great way to serve healthy, soft protein to babies and toddlers. 

Cantonese steamed fish, my mom’s Pan-fried Mackerel, Trout with Soy Garlic Butter, or Shanghai-Style Steamed Salmon (omit the wine) are all good choices. You can give the baby fish with a small drizzle of sauce, and mix it into rice, congee, or mashed avocado to keep sodium levels down. 

When it comes to sodium, remember that in the early days, baby isn’t actually going to consume all that much food, so just don’t lay on too much sauce, or mix it with something else. Bottom line, I didn’t stress too much about it. 

Chicken Drumstick or Spare Rib

This may sound crazy, but according to Solid Starts and the baby-led weaning approach we took, a chicken drumstick (with any loose cartilage and fat, pin bone, and skin removed) is a great first food for a baby. It’s easy to grasp and helps “provide sensory input to the mouth, which aids oral motor skills” according to Solid Starts. 

Spare rib bones are great for similar reasons. Inspect it for any loose or broken pieces, and shave off most of the meat. The bone should be solid and unbreakable. 

This makes some of our rib recipes the perfect candidates! Our Chinese-style rib recipes don’t involve cooking ribs for very long, so the bone stays hard and intact. Plus, your baby can get some exposure to flavors like hoisin sauce, sand ginger, five spice powder, and garlic! 

For chicken, try our Five Spice Chicken marinade, Oyster Sauce Chicken, Asian Dry Rub Chicken, or Char Siu Chicken, using drumsticks.

For ribs, try our Char Siu Ribs, Easy Grilled Ribs, or Sesame-Crusted Ribs. You’ll get to enjoy a delicious dinner too! 

Since you’ll be removing the skin in the case of chicken and most of the meat in case of the ribs, there won’t be as much salt/seasoning for the baby to consume. And again, the baby won’t be consuming much in these early days—it’s more about exploring food and flavor, and allowing them to create a mental map of their mouths! 

Braised or Steamed Vegetables

Many Chinese braises and steamed dishes will yield very soft-cooked vegetables that you can mash up. For instance, our steamed Garlic Ribs with Taro has a bed of delicious soft taro underneath, Braised Daikon Radish has sophisticated flavors for babies to try, or our Braised Winter Melon can be mashed with a fork and mixed with other soft foods.

9-12 Months (Expanding Textures)

Okay, moving on! Now it’s time to try a bigger variety of textures. Note that these timelines are approximate. You know your baby and will have a sense for when they’re ready to try something new. Here is a great general guide to safe food sizes and textures for babies at every stage. 

In our house, this was the stage when we had cleared most allergens, Ethan was using his spoon like a champ, and he was developing his pincer grasp (picking up small things with thumb and forefinger). At this point, he was eating most of whatever we ate, with some modifications. 

Stir-Fries

Rather than just soft items like tofu or very finely chopped soft vegetables, I started giving Ethan the entire stir-fry—meat, tofu, vegetables—just finely chopped and mixed with rice.

This expands your stir-fry options considerably! Recipes like Pork with Green Beans, Chicken with Mixed Vegetables, Zucchini Chicken Stir-fry, Chicken with Chinese Broccoli and Mushrooms, and Moo Shu Vegetables offer a great balance of protein and veg, and can be chopped up and mixed with rice for scooping. (We love making Quinoa Rice in particular for extra nutrition!)

This is also a great way to expose the baby to a wide variety of vegetables!

More Leafy Greens

The tender leaves of leafy greens like Choy Sum, Bok Choy, Water Spinach, Watercress are easily chopped up at this age to mix into rice. It felt like a good idea to keep “green” food in the rotation often to prevent battles over broccoli in future! 

Cubed Tofu

Once your baby has developed their pincer grasp, small cubes of pan-fried tofu are a great option. I like making my mom’s Homestyle Tofu (chilies omitted or reduced) or Tofu & Eggs for this purpose. Scallion Ginger Beef & Tofu is another great one! 

Noodle dishes

It was around 9 months when Ethan started really getting into noodles. You can cut them with scissors into smaller lengths to make them easier to manage. 

Dishes like our Tomato Egg Noodle Soup (they’re great with buckwheat/soba noodles), cooled down, or Sesame Noodles (no chili oil) were early favorites. These days, Ethan will eat any lo mein, mei fun, chow mein, or noodle soup you put in front of him!   

Braised or Steamed Vegetables

You can take soft-cooked braised or steamed vegetables (suggested above) and instead of mashing them, cut them into small pieces for pincer grasp! 

Dumplings, Wontons & Buns

Ah the world of dumplings and buns! As soon as the pincer grasp is achieved, this door opens. Steamed buns like Char Siu Bao, Steamed Vegetable Buns, and Pork Baozi are soft and can be diced or ripped into small pieces for little hands to grab. 

When it comes to dumplings and wontons, try boiling them first, which is a softer texture, before moving on to steamed and pan-fried versions. Mild dumpling fillings like our Chicken Zucchini Dumplings and Simple Wonton Soup are good starting points. 

If you want to add more protein, try making a Wonton Egg Drop Soup, one of Ethan’s favorites! Offer a small amount of soup in a shallow rimmed dish with cut up wontons in it, and some of the egg and soup (and their flavor) will cling to the wonton pieces. 

Scallion Pancakes 

Offer this one in moderation, because your older baby/toddler might become obsessed. Ethan loves scallion pancakes. We serve them with a fried egg, avocado, and a light swipe of low-sodium soy sauce. See my mom’s homemade scallion pancake recipe and our Shortcut scallion pancakes, or find your favorite frozen version! 

Scrambled Eggs

With the pincer grasp also comes more options that involve scrambled eggs. Ethan loves his eggs scrambled with a dash of sesame oil and white pepper, and he’ll even try them with some (finely chopped) garlic chives stir-fried in! There’s a strong Chinese flavor that’s good to introduce early! 

You can also try dishes like Beef with Eggs—either the dry version here or the saucy version here. Offer the eggs in small pieces, and chop the beef slices into smaller pieces too. 

12+ Months (Toddler Foods)

By the time your baby becomes a toddler, your baby will have tried many different Chinese dishes, and you can continue on the same path you started in those first 6 months! 

Continue sharing soups, seasonal vegetables, regional favorites, dim sum, and other items, serving them in age-appropriate ways. 

This is when they start getting more utensil practice in, and they may even show interest in trying chopsticks. (We let Ethan try and sometimes, I have to say—he looks pretty legit!)

While foods that they initially tried and liked might go by the wayside, try not to stress about it. Just keep offering it in various different ways and preparations. I have found that foods Ethan enjoyed last year, he’s not as into this year. It happens. 

I just continue cooking and meal planning, and introducing new foods alongside more familiar ones. If he doesn’t like something, I don’t make him something else or give him a snack in an hour. He has an opportunity to eat again at the next scheduled meal. (I don’t want him to think he’s gonna get mac and cheese or a banana just by refusing to eat the dinner I prepared. That’s a recipe for a very picky toddler!) It’s a process, and it’s been working for us!

Adapting Recipes for Little Ones

Let’s go over some questions I’ve gotten most often in the past about adapting Chinese recipes for babies and toddlers. 

Reducing Sodium

I definitely tried to reduce salt in my Chinese cooking for Ethan’s sake, though as I said before, I didn’t stress too much about it. Here are some of the ways I did it: 

• Use low-sodium soy sauce or dilute regular soy sauce
• In recipes that call for other salty fermented sauces like oyster sauce, ground bean sauce, or doubanjiang, just add less of it 
• Cook the dish as normal, but mix it with another unsalted food, like rice, porridge, mashed avocado, mashed sweet potato, or another steamed unseasoned vegetable 
• Steam a small portion of vegetables separately without adding sauce
• Use homemade unsalted stock in soups, stews, braises, and stir-fries

Texture Modifications

• Chopping techniques: using kitchen shears to cut noodles and vegetables. I tend to bring a small cutting board to the table, scoop some of the stir-fry onto it, and just chop it before scraping it into Ethan’s bowl with some rice so he can scoop it easily. 
• Mixing strategies: Combine chopped ingredients with rice or congee for easier eating
• Cooking methods: Steaming and braising for softer textures

Spice and Heat Adjustments

• Don’t be afraid to use spices in your cooking. Aromatics without heat like star anise, ginger, garlic peppercorns, etc. are fine to use! Just remove any whole spices before serving. Serving these flavors to your baby early will familiarize them with it and give them a taste for them.
• Introduce heat gradually (like white pepper or black pepper, or tiny amounts of chili flake or mild chili oil)

Safety Considerations and Foods to Avoid Under 1 Year

• Avoid foods that are choking hazards: whole nuts and seeds, whole grapes or cherry tomatoes, hard vegetables like raw carrots, any bones in meat or fish dishes, firm chunks of meat, or very sticky foods
• Do not use honey in foods for children under 1 year due to risk of infant botulism. You may see honey as a substitute sweetener option in recipes like our Char Siu. Instead, stick to ingredients like maltose or barley malt syrup. 

Wrapping Up

One of the best things about Chinese cuisine is that it’s naturally designed for family-style eating, which works so well with toddlers! When everyone’s sharing dishes around the table, your little one gets to see adults enjoying the same foods they’re being offered. It makes mealtimes feel social and relaxed instead of like a performance where everyone’s staring at the baby, waiting for them to eat.

Starting early with Chinese foods really does pay off. You get all that natural variety of vegetables and proteins, those complex flavors that help build adventurous eaters, and most importantly, you’re connecting your child to food traditions and what your family likes to eat. Whether it’s the comfort of congee on a sick day or knowing how to use chopsticks, these early experiences really do matter.

That said, don’t feel like you have to do everything at once! Start small—maybe try a simple congee or mix some soft tofu into rice. Every kid is different, and what worked perfectly for Ethan might need some tweaking for your little one. 

The goal isn’t to create the perfect little Chinese food connoisseur overnight; it’s just about creating positive associations with the foods that matter to your family. Check out our collection of Baby and Toddler Friendly recipes for more ideas. Also, see our articles on how I started solids with Ethan in general, and how I do weekly meal planning. 

I really hope that by starting this journey early, you’re setting the stage for many great family meals down the road. Even something as simple as a tiny drizzle of sesame oil in scrambled eggs can be the start of a lifelong appreciation for Chinese food!