San Liu Shi Ba Yuan 36 Yuan Zai Dian Guo Dian

Traditional red bean sweet soup simmered over low heat. The red beans are plump, creamy, and soft, and the soup is sweet and smooth. It's best enjoyed hot to warm the stomach and comfort the soul.

Sweet and creamy red bean soup with soft and chewy small tangyuan. The tangyuan are made from glutinous rice and have a chewy texture that perfectly complements the sweetness of the red bean soup.

Red bean soup base with taro balls, sweet potato balls, and other ingredients. Rich in texture, it has the creaminess of red beans and the chewy texture of various balls.

Combines the double deliciousness of red bean soup and peanut soup. The creaminess of red beans and the rich, oily aroma of peanuts create a rich and layered texture.

Red bean and peanut sweet soup with chewy small tangyuan. Each bite contains the aroma of beans, peanuts, and glutinous rice.

Red bean soup with nutritious purple rice porridge. Purple rice has a unique aroma and sticky texture, making the entire sweet soup thicker and more filling.

Red bean soup with honey-glazed taro boiled until soft and creamy. The taro has a delicate texture and is a classic pairing with sweet red bean soup.

Red bean soup with two large tangyuan filled with sesame paste. Biting into the soft, chewy skin releases the rich, flowing black sesame filling with a fragrant aroma.

Red bean soup with traditional 'tu bing' (crispy biscuit). The crispy, hollow biscuit is soaked in hot red bean soup, becoming soft and sweet after absorbing the soup.

Peanut sweet soup boiled until milky white. The peanuts are extremely soft and almost melt in your mouth, and the soup is full of rich peanut oil aroma.

Rich peanut soup with small, unfilled tangyuan. The soft and chewy tangyuan are coated with rich peanut soup, offering a smooth and mellow taste.

Peanut soup base with taro balls, sweet potato balls, and other ingredients. In addition to the creamy peanut texture, there's the chewy fun of various balls.

Rich peanut soup mixed with purple rice porridge. The stickiness of purple rice combined with the oily aroma of peanuts makes this a hearty and healthy dessert.

Peanut soup with large pieces of honey-glazed taro. The soft taro and melt-in-your-mouth peanuts offer a double creamy texture experience.

Peanut soup with two large tangyuan filled with sesame paste. The nutty aroma of peanuts complements the rich aroma of the sesame filling.

A classic traditional way to eat, soaking crispy fried dough sticks in hot peanut soup. The fried dough sticks become semi-soft and crispy after absorbing the sweet soup, creating a unique salty-sweet flavor.

Peanut soup with traditional 'tu bing' (crispy biscuit). The brown sugar-flavored biscuit soaks up the rich peanut soup, becoming soft and flavorful.

Savory traditional tangyuan. The soft and chewy skin is filled with seasoned pork filling, served with refreshing hot broth and vegetables. The meat juice overflows when bitten, making it delicious and appetizing.

A distinctive traditional ice dessert. Alkaline dumplings with a unique alkaline taste and chewy texture are cut into pieces and served with tangyuan, taro balls, and crushed ice sugar water, offering a cooling and rich experience.

A mixed sweet soup that brings together all the essence ingredients of the shop. Includes red bean soup and peanut soup bases, as well as taro, snow lotus seeds, and various chewy balls, satisfying multiple cravings at once.

Simple sugar water with small, unfilled tangyuan. Enjoy the original rice aroma and chewy texture of the glutinous rice, which is lightly sweet and not greasy.

A sweet porridge made by boiling purple rice and dried longan. It has the smoky sweetness of longan and the chewiness of purple rice, a nourishing and warming traditional dessert.

Tangyuan, taro balls, sweet potato balls, and other ingredients are added to a refreshing sugar water. Colorful and chewy, it's suitable for those who prefer to simply enjoy the texture of the balls.

Hot baked mochi with an extremely soft and chewy texture. This version has no filling and is usually sprinkled with peanut powder or sesame powder for flavor.

Large tangyuan filled with rich black sesame paste, served with refreshing sugar water. The sesame filling slowly flows out when bitten, with a rich and sweet aroma.

Creative flavored燒麻糬 (shāo máshǔ - baked mochi), filled with savory cheese. The soft and chewy texture of the hot mochi combines with the salty flavor of the semi-melted cheese for a unique sweet and savory taste.

Sweet soup made by boiling high-quality taro. The taro chunks are soft and creamy, soaked in sugar water, and each bite is full of rich taro aroma.

Sweet soup boiled with snow lotus seeds (chickpeas). Snow lotus seeds have a soft texture similar to chestnuts, and the soup is sweet and refreshing, rich in nutrients.

A sweet soup combining honey-glazed taro and snow lotus seeds. The two ingredients with different soft textures are paired together for a simple and natural flavor.

A traditional Taiwanese snack, also known as 'peng bing'. It has a crispy shell, is hollow inside, and has a brown sugar filling at the bottom. It can be eaten directly or soaked in hot soup.