Chongqing Dou Jiang Zha Dan Bing

Traditional handmade soy milk, smooth and rich in texture, with a natural soybean aroma. It's a classic drink for Chinese breakfast.

A thick drink made from ground peanuts and brown rice. Deep brown in color, with a rich peanut aroma and sweetness, its texture is similar to thick soup.

A classic Taiwanese savory soy milk soup. Hot soy milk is curdled with vinegar to a texture similar to tofu pudding, seasoned with preserved radish, dried shrimp, crushed youtiao, and scallions, drizzled with chili oil for a tangy and appetizing flavor.

Handmade pastry deep-fried to golden crispiness, wrapped with a tender egg. The pastry is chewy and springy, crispy on the outside and soft on the inside, often served with soy sauce paste or chili sauce.

A traditional rice ball made with chewy glutinous rice, filled with classic ingredients like youtiao, preserved radish, and pork floss. Generously portioned with rich layers of flavor.

A traditional savory glutinous rice ball. Wrapped with crispy youtiao, savory preserved radish, and pork floss, each bite offers the sweetness of glutinous rice and the savory flavor of the fillings.

A glutinous rice ball suitable for vegetarians. The filling usually includes youtiao, vegetarian pork floss, and preserved radish, with no meat ingredients.

A sweet glutinous rice ball. Usually wrapped with youtiao, peanut powder, and sugar powder, it's sweet but not greasy, with a peanut aroma.

A deluxe rice ball, which in addition to the basic youtiao and preserved radish, also includes marinated shao rou slices and a fried egg or scallion egg. Rich in flavor and very filling.

A long, deep-fried dough stick, crispy and fluffy in texture. Usually eaten with shao bing or dipped in soy milk.

A baked flatbread sprinkled with sesame seeds, with distinct layers, a crispy and crumbly texture, and the aroma of flour and sesame.

Crispy shao bing filled with marinated pan-fried pork slices. The crispiness of the shao bing perfectly combines with the savory juices of the pork.

Shao bing filled with a fried egg (usually a scallion egg). The crispy pastry paired with the soft egg is a classic Taiwanese breakfast combination.

A steamed food made from fermented pure flour, with a dense, soft, and spongy texture and a hint of sweetness.

Steamed bun sliced and filled with a fried egg. Simple, unpretentious deliciousness, nutritionally balanced.

Mantou filled with sweet and savory pork floss. The fluffy texture of the pork floss contrasts with the soft, spongy mantou.

Mantou filled with a slice of pan-fried pork. The mantou absorbs the oil and sauce from the pork, making it more flavorful.

Steamed bun with a filling typically containing cabbage, vermicelli, mushrooms, and other vegetable ingredients, offering a refreshing taste.

Steamed meat bun with seasoned minced pork filling that overflows with juice when bitten.

A sweet bun with a filling of smooth red bean paste, sweet and delicious.