Da Nan Gang Yong He Dou Jiang

A semi-circular pastry filled with chives, vermicelli, dried tofu, and egg. Pan-fried to golden crispiness, with a savory and juicy filling.

A pastry made from rice flour and shredded radish, steamed, cut into pieces, and pan-fried until the surface is slightly browned. It has a dense and soft texture with a fresh radish aroma, often served with soy paste or chili sauce.

Layered scallion pancake, fluffed up during pan-frying for a fluffy and crispy texture. Rich scallion aroma.

Pan-fried dumplings with a crispy bottom, usually filled with pork and vegetables. Chewy crust, with juicy filling in every bite.

Long pan-fried dumplings, crispy at the bottom and soft at the top. Full of filling, a classic noodle snack.

A steamed bun dough filled with cabbage, cooked by pan-frying. Crispy bottom, fluffy dough, and crisp, sweet cabbage filling.

A steamed bun filled with pork and a rich pepper aroma. Stronger flavor, savory and appetizing.

A classic noodle dish from Taiwanese breakfast shops, usually stir-fried on a hot plate with oil noodles and black pepper or mushroom sauce. Smooth texture, rich sauce.

A combo meal including Teppanyaki noodles, a fried egg, and a medium drink. Generous portion, suitable as a main meal.

Classic Taiwanese breakfast, with a soft and chewy crepe wrapped around a fried egg. Simple flavor with aroma of flour and egg, recommended with soy paste.

Egg crepe with marinated pan-fried pork chop. Tender and savory meat, adding to the fullness.

Egg crepe with sweet corn kernels. The sweetness of corn combines with the savory egg crepe, refreshing and popular with children.

Egg crepe with Western-style ham slices. The saltiness of the ham pairs well with the egg crepe, a common flavor.

Egg crepe with pan-fried bacon. Rich bacon fat aroma, a stronger flavor.

Egg crepe with cheese slices. Melted cheese adds a rich milky flavor and a stretchy texture.

Egg crepe sprinkled with dried pork floss. The crumbly texture and sweet-savory taste of pork floss contrast with the soft egg crepe.

Crispy fried dough stick wrapped in a soft egg crepe. A double texture of soft outside and crispy inside, a traditional way of eating.

Egg crepe with savory and crunchy preserved radish (pickled radish). A classic Taiwanese combination with rich texture.

A rice ball with classic fillings like fried dough stick, preserved radish, pork floss, and pickled mustard greens. Chewy and satisfying.

Glutinous rice balls with a choice of sweet filling (usually powdered sugar and peanut powder) or vegetarian filling (without pork floss).

Adds a pan-fried egg (usually scallion egg or sunny-side up egg) to a traditional rice ball. Increases egg aroma and moisture.

A rice ball coated with seaweed sheets on the outside, adding a savory and aromatic seaweed flavor, similar to Japanese onigiri.

A deluxe rice ball filled with a whole pan-fried pork chop. Full of meaty flavor, suitable for meat lovers.

Chinese crispy pastries with various fillings. Layered and crispy crust, with fillings that may include red bean paste, taro paste, or other sweet and savory fillings.

Crispy dumplings filled with curry-seasoned meat. Golden and crispy crust, with a rich and fragrant curry filling.

Egg crepe with fresh basil leaves. The unique aroma of basil is strong and appetizing, a signature flavor.

Flaky scallion pancake with egg and basil. The pancake skin is thicker and crispier than regular egg crepes, with richer layers of aroma.

Egg crepe with crunchy bean sprouts. Refreshing and juicy texture, with added vegetables.

Traditional food steamed with glutinous rice, pork, and mushrooms wrapped in bamboo leaves. Glutinous rice is soft and flavorful, with a fresh bamboo leaf aroma.

Mantou (steamed bun) wrapped with savory scallion oil. It has a savory and fragrant scallion flavor with a soft texture.

Mantou made with pumpkin puree, presenting a golden color. Has a light, natural sweetness from the pumpkin.

Traditional Chinese steamed buns, dense and chewy. Available in brown sugar, original white, and taro flavors.

A steamed bun filled with sweet taro paste. The taro paste is dense and delicate, suitable for those who like sweets.

A steamed bun filled with delicious minced pork. The dough absorbs the meat juices, savory and tasty.

A steamed bun filled with vegetarian ingredients such as cabbage, mushrooms, and vermicelli. The flavor is refreshing and not greasy.

A sweet steamed bun filled with rich black sesame paste. Full of sesame aroma, smooth texture.

Steamed buns with thin skin, abundant filling, and soup. Be careful of the hot soup overflowing when bitten. Delicious flavor.

Steamed dumplings, with a chewy and non-greasy skin. Filling is usually pork and vegetables.

A Taiwanese-style 'burger' where a mantou is split and filled with savory preserved radish and scallion egg.

Baked flatbread sprinkled with sesame seeds, layered and crispy, with a toasted aroma of flour and sesame. Usually eaten with fillings, but can be eaten alone.

Long fried dough sticks, crispy and fluffy. Often served with soy milk or used as a filling for shao bing.

Shao bing filled with a pan-fried egg (usually scallion egg). A classic combination of crispy flatbread and tender fried egg.

A classic Taiwanese breakfast combination known as a 'set'. Crispy shao bing filled with crispy fried dough stick, rich in texture and very filling.

Shao bing filled with a pan-fried pork chop. A combination of crispiness and meaty texture, a more substantial choice.

Shao bing with an egg crepe inside. Double layers of dough for a very filling experience.

Shao bing filled with fresh salad. Refreshing and crunchy texture, balancing the dryness of the shao bing.