San Chong Dan Bing Da Wang

Traditional drink made from ground soybeans. Smooth texture with a natural soy aroma. A classic pairing for Taiwanese breakfast, available in cold, warm, or hot.

A drink made by grinding brown rice and peanuts and simmering them. Thick texture, rich peanut aroma, sweet taste.

Hot soy milk with vinegar, soy sauce, preserved radish, dried shrimp, and fried dough sticks. The vinegar causes the soy milk to form a semi-solid, tofu-like texture. Savory and unique taste, similar to a thick soup.

Savory soy milk with one egg added. The egg liquid mixes with the hot soy milk, resulting in a smoother and richer texture.

Fresh cow's milk.

A pancake made by kneading green onions into the dough and pan-frying it. Golden and crispy on the outside, chewy on the inside, with a rich scallion oil aroma.

A soft and chewy pancake wrapper is pan-fried with egg liquid and rolled up. Tender and springy texture, full of egg aroma, a common Taiwanese breakfast choice.

Egg pancake with two eggs added. Double the egg for a thicker, fuller texture, rich in protein.

Baked flatbread covered in sesame seeds. Crispy layers with a toasted aroma of flour and sesame. Often eaten with fried dough sticks or eggs.

Long strips of fried dough. Crispy on the outside and hollow on the inside, with a crunchy texture. Often dipped in soy milk or used to fill shao bing.

Plain steamed pasta. Dense and delicate texture, with a light sweetness and aroma of flour.

Steamed pasta with filling. Soft on the outside, usually with a meat filling, savory and juicy.

Simple fried egg. Soft whites, rich yolk.

Beaten egg liquid mixed with chopped scallions and pan-fried. Every bite is filled with a rich scallion aroma.