Hong Ji Dou Jiang Da Wang

Traditional drink made from ground soybeans, with a rich soy aroma. Smooth texture, a classic pairing for Taiwanese breakfast.

Thick drink made from ground rice and peanuts, cooked to a deep brown color. Rich and sweet flavor with a unique peanut aroma.

Taiwanese breakfast shop's signature milk tea, a blend of tea and milk flavors, sweet and smooth, easy to drink.

Traditional old-fashioned black tea, with a rich tea flavor, often with a hint of roasted barley, and moderate sweetness.

Layered flatbread baked in an oven, sprinkled with sesame seeds on the surface. Crispy and crumbly crust, distinct layers inside, with a wheat aroma.

Long, Chinese fried dough. Golden and crispy on the outside, fluffy and airy on the inside, usually eaten with soy milk or stuffed into a sesame flatbread.

A classic Chinese breakfast combo, with crispy fried dough sticks stuffed into a sesame flatbread. Double crispy texture, the more you chew, the more fragrant it becomes.

Crispy sesame flatbread stuffed with a pan-fried, tender scallion egg. The egg and scallion aroma balances the dryness of the sesame flatbread, creating a rich texture.

Chewy egg crepe wrapped around a crispy fried dough stick. Contrasting textures of soft outside and crispy inside, very filling.

Sesame flatbread stuffed with fresh lettuce and other ingredients. Refreshing, reducing the greasiness of the sesame flatbread.

Sesame flatbread stuffed with pork slices or pork filling. A perfect combination of savory meat flavor and crispy sesame flatbread.

Pan-fried until golden brown, filled with juicy pork and scallions. Juice overflows with the first bite, full of meaty aroma.

Thick flour wrap filled with meat slices (usually pork or beef), scallions, and sweet bean sauce. Chewy wrap with a savory and sweet flavor.

Traditional breakfast made with glutinous rice wrapped around fried dough sticks, preserved radish, pickled mustard greens, and pork floss. Chewy rice grains, savory and crispy filling, very filling.

Vegetarian glutinous rice ball without pork floss. Usually contains vegetarian floss, fried dough sticks, and pickled vegetables, still rich in flavor.

Traditional rice ball with a fried egg added (usually scallion egg or sunny-side up egg). Adds egg aroma and moisture.

Rice ball with a slice of bacon. The smoky, salty flavor of bacon pairs well with glutinous rice.

Rice ball wrapped with marinated pork slices. The pork slices are savory and sweet, enhancing the overall flavor profile.

Flour crepe pan-fried until slightly browned, rolled and cut into pieces. Chewy and springy texture, usually served with soy paste or chili sauce.

Egg crepe rolled with savory and sweet pork floss. The crispy texture of the pork floss contrasts with the soft egg crepe.

Egg crepe with pan-fried bacon. A popular flavor with smoky bacon aroma.

Egg crepe with sweet corn kernels. Crispy and sweet texture, popular with children.

A combination of classic Western ingredients and Chinese egg crepe, with ham slices. Savory flavor.

Egg crepe with a slice of cheese. Rich and stringy when melted, full of milky flavor.

Egg crepe with crisp lettuce. Refreshing and nutritionally balanced.

Egg crepe with pork belly slices. The meat slices are tender and juicy, a richer flavor option.

Egg crepe with tuna salad or tuna meat. Delicious and moist.

Scrambled egg mixed with chopped scallions. Simple yet fragrant.

Fried egg until the whites are set, yolk can be fully cooked or half-cooked.

Steamed Chinese wheat bread, available in various flavors (e.g., plain, brown sugar). Dense and soft texture.