Da Bei Tai Dou Jiang Da Wang

Classic breakfast drink made with iced black tea mixed with creamer or milk, sweet and smooth.

Unsweetened iced soy milk, retaining the original rich aroma of soybeans, with a light and refreshing taste.

Made from ground peanuts and rice, it is thick and brown, with a rich peanut and rice aroma.

Sweetened soy milk made from ground soybeans, cold and refreshing, with a mellow and rich flavor.

A drink made from boiled and ground Job's tears, with a slightly thick texture and a unique cereal aroma.

Hot peanut rice milk, thick and rich, with a fragrant aroma, suitable for warming the stomach.

Traditional hot soy milk, with a rich soy aroma, smooth and mellow.

Hot soy milk with vinegar, soy sauce, scallions, preserved radish, and crushed fried dough sticks. The soy milk becomes semi-solid, like tofu pudding, with a unique savory flavor, similar to a soup.

Glutinous rice wrapped with vegetarian ingredients such as old fried dough stick, preserved radish, and pickled vegetables. Chewy and springy texture, suitable for vegetarians.

Classic Taiwanese breakfast, glutinous rice wrapped with crispy fried dough stick, shredded pork, preserved radish, and other fillings, with rich layers of texture.

Traditional rice ball wrapped in a sheet of seaweed, adding the umami and aroma of seaweed.

The entire rice ball is wrapped in a thin fried egg crepe, combining the aroma of egg and rice for richer nutrition.

Chinese pancake baked until golden brown, covered with sesame seeds. Crispy and crumbly on the outside, with a fragrant dough flavor on the inside.

Long strip of fried dough, extremely crispy texture, hollow inside, usually eaten with soy milk or shao bing.

Classic combination of crispy fried dough stick sandwiched in sesame shao bing, double crispy texture, full of aroma.

Pancake with vegetables, pan-fried until golden brown, with a soft texture and the sweetness of vegetables.

Fermented dough wrapped with fresh pork filling, steamed until the skin is fluffy and the filling is juicy and delicious.

Steamed bun filled with vegetarian ingredients such as cabbage and mushrooms, with a light and non-greasy flavor.

Sweet bun with red bean or bean paste filling, suitable for those with a sweet tooth.

Steamed cake with a sponge-like texture, usually brown, with a black sugar aroma, fluffy and sweet.

Traditional Chinese steamed bun, no filling, firm and chewy texture, available in various flavors.

Mantou is split open and filled with a fried egg, a simple yet nutritious combination.

Deluxe mantou sandwich, including a pan-fried pork chop and a fried egg. Generous portion, very filling.

Bun pan-fried until golden brown at the bottom, fluffy on top, usually with pork filling and soup when bitten.

Bun with crisp cabbage as the main filling, with a fresh and sweet, crisp taste.

Round pancake pan-fried until golden brown on both sides, with seasoned pork filling. Thin skin and abundant filling. Be careful of the hot soup inside when eating.

Uses black sugar dough to wrap lean meat filling. The skin has a sweet black sugar aroma, creating a unique flavor with the savory meat filling.

Meat bun pan-fried on a griddle, with a crispy bottom and a more intense dough aroma.

Chewy pancake skin pan-fried with egg batter, rolled up and cut into pieces. Soft and chewy texture, a common Taiwanese breakfast.

Egg crepe with sweet corn kernels added to the egg batter and pan-fried, very popular with children.

Egg crepe rolled with sweet and savory shredded pork, a classic flavor.

Egg crepe wrapped with crisp bean sprouts, adding a crunchy texture and more vegetables.

Egg crepe with pan-fried bacon, the rich flavor of bacon fat pairs perfectly with the egg crepe.

Egg crepe with marinated pork slices, full of meat flavor and very filling.

Egg crepe with cheese slices, melted cheese brings rich milky flavor and stretchy texture when heated.

Long-shaped pan-fried dumplings with a crispy, golden-brown bottom and juicy filling.

Half-moon shaped pancake filled with chives, glass noodles, dried tofu, and eggs. Pan-fried until golden brown, with a rich aroma.

Creamy radish cake, pan-fried until the surface is slightly browned, with the savory aroma of cured meat and dried shrimp.

Flaky scallion pancake, patted to make it fluffy after frying, with a crispy outside and soft inside.

Flaky pancake with a fried egg, adding egg aroma and moisture.

Twisted fried dough, usually crispy or firm, with a dough aroma.

Taiwanese-style long bread sandwich, usually filled with salad dressing and simple ingredients.

Western-style hamburger bun filled with Chinese-style marinated pork and vegetables, a fusion breakfast.

Dumplings steamed in a steamer, with thin and chewy skin, retaining the original flavor of the filling.

Pancake with scallions, pan-fried until golden brown and crispy, full of scallion and dough aroma.

Xiao Long Bao (Soup Dumplings) with thin skin and abundant filling, containing rich soup. Be careful of the hot soup when eating. Recommended to eat with ginger shreds and vinegar.

Multi-layered flaky pastry, may have savory or sweet filling, with a crispy and fluffy texture.