Ding Yuan Dou Jiang

A sweet drink made from ground and boiled soybeans. It has a smooth texture and is full of soy aroma, a classic Chinese breakfast drink.

An egg drop is added to hot sweet soy milk, enhancing the egg aroma and smooth texture for richer nutrition.

Taiwanese savory soy milk, mixed with vinegar, soy sauce, chili oil, scallions, dried shrimp, and crushed fried dough sticks. The soy milk solidifies into a semi-solid tofu-like consistency when mixed with vinegar, resembling a rich savory soup.

Savory soy milk with egg drop, for a richer and more complex flavor.

A thick, brown drink made from ground peanuts and brown rice. It has a rich peanut aroma and is very filling.

Colloquially known as 'hun jiang', it's a blend of the richness of rice milk with peanut flavor and the sweetness of soy milk, offering a unique taste.

Traditional Taiwanese long rice ball, made with glutinous rice filled with ingredients like fried dough sticks, preserved radish, pickled mustard greens, and shredded pork. It has a chewy texture and is very filling.

Fried egg added to a traditional rice ball, enhancing the egg flavor and moisture.

Simply fried egg, available as sunny-side up or well-done.

Scrambled eggs with chopped scallions, pan-fried until fragrant.

A long, Chinese fried dough stick, crispy and fluffy in texture. Often paired with soy milk or used as a filling in sesame seed flatbreads.

A thick flatbread kneaded with plenty of scallions, pan-fried or baked until golden brown and crispy on the outside, with a rich scallion aroma and sweetness of flour on the inside.

The most abundant combination, a scallion pancake filled with a fried egg and crispy fried dough stick, offering rich layers of texture and a generous portion.

Scallion pancake filled with fried egg, a perfect combination of egg and scallion flavors.

Scallion pancake filled with crispy fried dough stick, offering a dual texture of crispy outside and soft inside.

Baked flatbread covered with white sesame seeds. After baking, it becomes layered and crispy, with a light aroma of flour and charcoal grilling.

A classic 'set meal' breakfast, featuring a crispy sesame seed flatbread filled with a tender fried egg and a crunchy fried dough stick, offering an excellent texture.

A classic Chinese breakfast combination, with a crispy sesame seed flatbread sandwiching an equally crispy fried dough stick, releasing a rich aroma.

Sesame seed flatbread filled with scallion egg or fried egg. It's crispy with a tender egg flavor, a popular choice.

Pan-fried flatbread with egg, then rolled and cut into pieces. The flatbread is soft and chewy, with a rich egg flavor. It is usually served with soy paste or chili sauce.

Soft and chewy egg crepe wrapped around a crispy fried dough stick, creating a unique texture that is soft outside and crispy inside.

Steamed dumplings with thin skin and abundant filling. When bitten, delicious hot soup flows out, and the meat filling is fresh and sweet. Be careful of the heat when eating; it is recommended to pair with ginger slices and vinegar.

A small, round, crispy pastry baked to a golden-brown color, resembling a crab shell in appearance. The filling is typically savory scallion, crispy and delicious.

Steamed bun with chives as the main filling, possibly containing vermicelli or dried shrimp. It has a fresh and rich flavor.

Steamed bun filled with fresh and sweet cabbage and pork, with a crisp and juicy texture.

Chinese crispy pastry filled with a sweet sugar filling, with layered crispy crust.

Crispy pastry with a rich black sesame paste filling, exuding a captivating aroma.

Crispy pastry filled with peanut powder or peanut paste, with a nutty sweetness.

Long dumplings pan-fried to a golden-brown crisp at the bottom. The filling is usually pork and vegetables, with a crispy exterior and juicy interior.