Rui An Dou Jiang Da Wang

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

Made from ground peanuts and rice, cooked to a thick brown consistency. Sweet and rich flavor with a strong peanut aroma.

Unsweetened soy milk, allowing you to savor the original natural aroma and sweetness of soybeans.

Traditional old-fashioned black tea with a strong tea flavor and a hint of cassia seed, moderately sweet.

Black tea mixed with creamer or milk, smooth and sweet.

Known as 'Dou Hong', a mixture of soy milk and black tea, combining soy and tea flavors with a unique sweetness and profile.

A blend of soy milk and rice milk, combining the fragrance of soy milk with the rich peanut flavor of rice milk.

Savory hot soy milk, similar to soup. Vinegar is added to coagulate the soy milk into a tofu-like consistency, served with dried shrimp, preserved radish, scallions, fried dough sticks, and chili oil, offering a rich texture.

Hot sweet soy milk with egg stirred in, forming a smooth egg drop soup, rich in nutrients.

Chilled, smooth traditional tofu pudding drizzled with syrup, a refreshing dessert.

Classic Taiwanese breakfast, soft and chewy pancake wrapped with a fried egg, usually served with soy paste or chili sauce.

Egg pancake with savory and sweet shredded pork, offering rich layers of texture.

Egg pancake filled with marinated pork chop, a substantial portion with rich meat flavor.

Egg pancake wrapped around crispy fried dough sticks, soft outside and crispy inside, with a unique texture.

Sticky rice wrapped around fillings like fried dough sticks, preserved radish, and shredded pork, shaped into a long roll. Chewy and satisfying.

Classic rice roll with a fried egg added, enhancing the egg flavor and nutrition.

Vegetarian rice roll, typically filled with vegetarian shredded pork, preserved radish, and fried dough sticks.

Sweet rice roll, typically filled with powdered sugar, peanut powder, or fried dough sticks.

Baked flatbread sprinkled with sesame seeds. Crispy on the outside, with distinct layers inside and a baked bread aroma.

Crispy clay oven roll filled with savory scallion egg.

Clay oven roll filled with marinated pork chop.

The perfect match for Taiwanese breakfast, commonly known as 'a set'. Crispy clay oven roll filled with equally crispy fried dough sticks, doubling the aroma.

Clay oven roll with egg and shredded pork, balanced sweet and savory.

Clay oven roll with egg and pork chop, a generous portion.

The most abundant combination, enjoying the tenderness of scallion egg and the crispiness of fried dough sticks simultaneously.

Steamed pastry with a dense and soft texture. Available in original (white), brown sugar (black), and taro (taro) flavors.

Steamed bun sliced and filled with a scallion egg, simple and delicious.

Steamed bun filled with pork chop, similar to a Chinese hamburger.

Steamed bun with egg and shredded pork, a classic flavor.

Steamed bun with egg and pork chop, very filling.

Thin-skinned, juicy steamed dumplings with pork filling. Be careful of the hot soup when biting into them.

Simple fried egg.

Egg cooked with chopped scallions mixed in.

Steamed bun with fresh meat filling.

Steamed bun with vegetable filling (usually cabbage or bok choy).

Crispy on the outside, Chinese pastry filled with sweet red bean paste.

Crispy on the outside, filled with the aroma of peanuts and sesame.

Crispy on the outside, filled with smooth taro paste.

Steamed from rice milk and shredded radish, sliced and pan-fried until golden brown, with a tender texture.