Fu Hang Dou Jiang

This is a traditional Taiwanese breakfast beverage, made from ground and cooked soybeans. It has a rich and smooth texture with a natural soy aroma. It can usually be chosen as a hot or cold drink, perfect for pairing with flatbread and fried dough sticks.

A thick, traditional beverage made from ground brown rice and peanuts, boiled to a dark brown color. Its texture is similar to thin porridge or a milkshake, with a rich roasted peanut aroma and sweetness.

This is a unique savory soy milk soup. Hot soy milk curdles with vinegar, creating a soft and tender texture similar to tofu pudding, mixed with preserved radish, dried shrimp, scallions, and fried dough sticks. The flavor is savory and slightly sour, with rich layers of texture. It is recommended to eat with a spoon.

This is a crispy dessert baked against the oven wall, filled with melted maltose or brown sugar. The pastry has distinct layers and is crispy, while the filling is sweet and sticky, similar to a sweet pie.

A round savory baked flatbread filled with seasoned chopped scallions. After high-temperature baking, the sesame-seed-sprinkled crust turns golden and crispy, with savory scallion flavor in every bite.

This is a savory crispy pastry filled with shredded dried radish. The pastry is flaky, and the filling has the natural sweetness of radish with a savory seasoning, offering a rich and non-greasy taste.

This is the restaurant's signature thick flatbread, made with fermented old dough and baked on the wall of a charcoal oven. The flatbread is thick, with a charred and crispy crust, and a soft, chewy interior with the sweetness and chewiness of flour. It becomes more fragrant the more you chew.

A thick flatbread is sliced open and filled with a freshly fried scallion egg. The thick, chewy flatbread paired with the tender, savory egg creates a moist and well-balanced flavor, a highly popular breakfast combination.

A classic Taiwanese breakfast combination, featuring a thick, chewy flatbread sandwiching a crispy fried dough stick. The soft texture of the thick flatbread contrasts sharply with the crispiness of the fried dough stick, offering a substantial portion perfect for those who enjoy a rich mouthfeel.

The most luxurious combination, a thick flatbread sandwiching scallion egg and a fried dough stick. One bite allows you to simultaneously experience the bread's aroma, the egg's tenderness, and the fried dough stick's crispness, offering extreme satiety.

A thin and crispy type of flatbread, sprinkled with white sesame seeds on the surface. After baking, it has a cookie-like texture that is fragrant, crisp, and crunchy, with a rich sesame aroma. Suitable for those who enjoy a crispy texture.

A crispy thin flatbread sandwiching a tender scallion egg. The crispness of the flatbread interacts with the heat of the egg, creating a wonderful texture that is crispy on the outside and soft on the inside.

A thin flatbread wrapped around a whole fried dough stick, offering a completely crispy combination. The texture is dry and satisfying, with sesame aroma and the scent of fried dough in every bite. It is recommended to consume with soy milk to prevent dryness.

A thin flatbread filled with scallion egg and a fried dough stick. The addition of egg increases moisture and eggy aroma, balancing the dry crispness of the flatbread and fried dough stick, creating a richer layering of flavors.

A common Taiwanese breakfast crepe, with a soft and chewy crepe rolled with scallion egg. The texture is tender, with a faint aroma of flour and charring. It is usually served with soy sauce paste or chili sauce.

A tender egg crepe rolled with a crispy fried dough stick. The soft crepe and crispy fried dough stick create an interesting textural contrast, a recommended choice for diners who enjoy multiple textures.

Fried egg with fresh scallions. Simple yet delicious, the egg is fluffy and tender, full of green onion aroma. It's suitable for ordering as a side dish.

A simple fried egg, usually pan-fried until the edges are slightly browned. It can be eaten on its own or added to flatbreads and rice balls to increase nutrition and flavor.

A long, deep-fried dough pastry, golden and crispy on the outside, hollow and fluffy on the inside. It has a crispy and savory taste, the perfect partner for soy milk and flatbreads, and can also be dipped in soup.

Traditional Taiwanese rice ball, made with chewy glutinous rice wrapped with preserved radish, pickled mustard greens, shredded pork floss, and a fried dough stick. The texture is firm and chewy, savory and appetizing. You can choose to add an egg for extra richness.