王記豆腐捲

This is a pastry pan-fried to a golden crisp, with a skin similar to an "xianbing" (savory stuffed pancake). The filling is packed with refreshing tofu, cabbage, vermicelli, and cilantro. The texture is crispy on the outside and soft on the inside, with the natural sweetness of the vegetables perfectly blended with the tenderness of the tofu. It's usually served as a snack or light meal, best enjoyed while hot.

A classic Chinese pastry, with a semi-circular pastry skin pan-fried until the outer layer is golden brown and crispy. The filling is full of rich chive aroma, paired with vermicelli, dried shrimp, minced tofu, and scrambled eggs, it tastes fresh, savory, and fragrant. The texture is rich and juicy, a top choice for chive lovers.

A common traditional Taiwanese street snack, with plenty of scallions kneaded into the dough. Pan-fried until the layers are distinct, the crust is golden and crispy, and the inside is chewy. Every bite is filled with a rich scallion aroma and the sweetness of the flour, simple yet delicious.

Using a crispy and thick scallion pancake as the wrapper, rolled with secret braised beef or pork slices. Fresh scallion segments and special sweet bean sauce are added inside, creating a savory and sweet blend with a substantial and rich texture. This is a hearty and flavorful rolled pancake dish.