Lai Lai Dou Jiang (24 Xiao Shi)

Traditional drink made from ground soybeans. Rich and smooth texture, with natural soy aroma. Usually eaten with sesame flatbread and fried dough sticks.

Scalding hot soy milk poured with raw egg. Smoother and richer texture, nutritious, suitable for those who like rich flavors.

Soy milk with vinegar, soy sauce, dried shrimp, preserved vegetables, and fried dough sticks, coagulated into a tofu-like consistency. Tastes like a rich savory soup, unique flavor.

Savory soy milk with egg added, enhancing the egg aroma and smoothness. A nutritious and filling traditional breakfast.

A drink made from ground brown rice and peanuts, cooked to a thick brown consistency. Rich peanut aroma and sweetness, thick texture.

Steamed small buns with soft skin and a filling of delicious and juicy pork. Multiple pieces per basket, suitable for dipping sauce.

Thin-skinned, generously filled steamed dumplings with chives and whole shrimp. Full of fresh flavor, rich in texture.

Steamed bun with vegetable filling, usually includes cabbage, mushrooms, etc. Refreshing taste, suitable for vegetarians.

Dumplings pan-fried until golden and crispy at the bottom, with a filling of yellow chives and pork. Unique chive aroma, tender and juicy.

Sticky rice wrapped with vegetarian fillings like fried dough stick, preserved radish, and pickled vegetables. Rice grains are chewy and springy, fillings are crispy and savory.

Vegetarian rice ball with a fried or braised egg. Adds egg aroma and moisture for better flavor.

Traditional original steamed pasta. Dense and chewy texture with a light wheat aroma, a classic staple.

Steamed bun made with brown sugar, deep brown in color. Has a sweet brown sugar flavor and aroma.

Steamed bun sliced and filled with a freshly fried egg. A simple yet delicious combination, perfect blend of egg and wheat aroma.

Steamed bun filled with pork floss. The salty, sweet, crispy, and fluffy texture of the pork floss pairs perfectly with the steamed bun.

Brown sugar steamed bun filled with pork floss. The sweetness of brown sugar and the saltiness of pork floss create a wonderful contrast.

Sweet brown sugar steamed bun paired with a savory fried egg. The interplay of sweet and savory is very appetizing.

Brown sugar steamed bun filled with pan-fried scallion egg. Scallion aroma, egg aroma, and brown sugar sweetness blend for a unique flavor.

White steamed bun filled with pan-fried scallion egg. Classic Taiwanese breakfast style, simple and delicious.

Steamed bun filled with braised beef slices, usually served with sauce or pickled vegetables. Rich filling, similar to a Chinese hamburger.

Traditional fried bread ring coated with granulated sugar. Crispy on the outside, fluffy on the inside, sweet and delicious.

Chinese crispy pastry with salted egg yolk and red bean paste filling. Crispy outside, soft inside, with a sweet and salty taste.

Egg crepe rolled with plenty of pork floss. The fluffy texture of pork floss pairs very well with the soft egg crepe.

Seasoned pork filling wrapped in dough and pan-fried. Juicy when bitten, golden and crispy on the outside.

Beef-flavored pancake with juicy and delicious filling. Be careful of the hot soup inside when eating.

Large half-moon shaped pan-fried dumplings with filling including chives, vermicelli, dried tofu, etc. Golden brown and crispy on the outside, richly aromatic.

Leek box filled with egg liquid and pan-fried. Adds a tender egg texture and nutrition.

Scallion oil pancake rolled with braised beef slices, scallion segments, and sweet bean sauce. Generous portion, crispy pancake, flavorful beef.

Simple fried egg. Slightly browned edges, yolk can be fully cooked or half-cooked, a versatile side dish.

Beaten egg liquid mixed with chopped scallions and fried. Rich scallion flavor with egg aroma, soft and tender texture.

Dough kneaded with chopped scallions, pan-fried until golden. Crispy on the outside, chewy on the inside, full of scallion oil aroma.

Scallion oil pancake with a layer of egg, pan-fried. Richer and moister texture, perfect fusion of egg and pancake aroma.

Crispy pastry filled with seasoned shredded radish. Crispy outside, soft inside, with the sweetness of radish and peppery aroma.

Shredded radish pastry pan-fried with egg. Adds richness and nutrition, a popular snack.

Steamed and sliced from rice slurry and shredded radish, then pan-fried. Slightly browned and crispy on the outside, tender and soft on the inside, with a light radish aroma.

Radish cake coated with egg and pan-fried. Every bite has the aroma of egg and the tenderness of radish cake.

Baked flatbread covered with sesame seeds. Multi-layered and crumbly texture, with baked wheat aroma, usually eaten with fried dough sticks or eggs.

Long fried dough stick with large holes inside. Fluffy and crispy texture, the best partner for soy milk and sesame flatbread.

Classic Chinese breakfast combo, sesame flatbread with a whole fried dough stick. Double crispy texture, more fragrant the more you chew.

Crispy sesame flatbread with soft scallion egg. Crispy outside, soft inside, with overflowing scallion aroma.

Sesame flatbread with a fried egg. Simple and delicious, a good choice if you don't want something too greasy.

Luxurious combination, sesame flatbread with fried dough stick and scallion egg. Extremely rich in texture, generous in portion.

Sesame flatbread with braised beef slices. Crispy flatbread paired with savory beef, excellent flavor.

Sesame flatbread with pork floss. Dry and crispy texture, moderately salty and sweet.