Dian Dian Xin Taiwan Breeze Taipei Main Station Store

Combines the characteristics of rice noodle rolls and "fried dough sticks" (zhaliang). Soft, tender rice noodle rolls wrap around crispy fried dough sticks and shrimp filling. The texture is smooth on the outside and crispy on the inside, with rich layers. Recommended with soy sauce for enhanced flavor.

A signature dish of Hong Kong dim sum. The dumpling skin is crystal clear and Q-textured, filled with plump whole shrimp and bamboo shoots. The flavor is fresh and light, allowing you to taste the natural sweetness of the shrimp.

Classic Hong Kong siu mai, made with a mixture of pork and shrimp, topped with bright orange flying fish roe (crab roe). The texture is firm and juicy, with a rich meaty flavor.

Glutinous rice, chicken, shiitake mushrooms, and salted egg yolk are wrapped in lotus leaves and steamed. The glutinous rice absorbs the refreshing fragrance of the lotus leaves and the richness of the filling, resulting in a soft, flavorful, and aromatic dish.

Adorable pig-shaped steamed buns with a rich, molten salted egg yolk custard filling. The texture is a delightful blend of sweet and savory, with a hot, flowing filling. Poke the pig's nose with chopsticks for a fun 'runny nose' experience.

A mini version of the classic Hong Kong pineapple bun with butter. A golden, crispy pineapple bun is sandwiched with a slice of cold, thick-cut butter. Experience the contrast of the warm bun and the cool butter, with a sweet, savory, milky flavor that melts in your mouth.

Cantonese cured sausage and cured meat are steamed with rice and drizzled with flavorful XO sauce. The rice absorbs the rich aroma and oil from the cured meats, creating a unique and appetizing flavor with the slightly spicy XO sauce.

A classic dish inspired by the movie 'The God of Cookery'. Steamed white rice topped with honey-glazed char siu (or chicken), a half-cooked fried egg, and vegetables, drizzled with special sweet soy sauce and scallion oil. It's best enjoyed by breaking the egg yolk and mixing it with the rice.

Classic Hong Kong instant noodles (Nissin) served with pan-fried chicken thigh and generous amounts of Hong Kong-style scallion oil. The noodles are chewy, the chicken is tender, and the savory scallion oil is the soul of the dish.

Dry-mixed instant noodles topped with thick-cut pork chop and tossed with spicy XO seafood sauce. The pork chop is firm, and the XO sauce enhances the overall umami and spiciness, resulting in a richer flavor.

A traditional Cantonese congee, where rice grains are simmered until they break down, creating a smooth and creamy texture. Preserved egg pieces and lean pork slivers are added, offering a savory and delicious flavor, making it a comforting choice to warm your stomach.