Shìjiè Dòujiāng Dàwáng

Iced soy milk with a unique charcoal-roasted aroma, brewed from soybeans. Smooth and rich texture, cool and refreshing.

Iced drink made from ground peanuts and brown rice. Thick and sweet in texture, with a rich peanut aroma.

Unsweetened version of iced charcoal-roasted soy milk. Retains the rich soybean aroma and unique charcoal-roasted flavor, suitable for customers who prefer less sweetness.

Iced drink mixed with soy milk and rice milk. Combines the soy fragrance and rich peanut flavor with layered texture.

Iced black tea sweetened with honey. The tea aroma carries the subtle sweetness of honey, refreshing and thirst-quenching.

A combination of soy milk and black tea, sweetened with honey. Offers a smooth texture similar to milk tea with a soy milk aroma.

Steaming hot charcoal-roasted soy milk. Warm and smooth, with a rich charcoal aroma, a classic choice for traditional breakfast.

Hot peanut soy milk. Thick texture, the aroma of peanuts and brown rice is more prominent in the heat, warming the stomach and providing satiety.

Unsweetened hot charcoal-roasted soy milk. Enjoy the purest soybean flavor and roasted aroma, healthy and guilt-free.

Hot soy milk and rice milk mixed drink. Warm and smooth, blending the essence of both traditional drinks.

Raw egg whisked into piping hot sweet soy milk. Tender egg flowers, enhancing the richness and nutrition of the soy milk.

Classic Taiwanese savory soup, soy milk mixed with vinegar, soy sauce, dried shrimp, preserved radish, and fried dough sticks. The soy milk becomes semi-solid, resembling a thick soup.

Egg added to savory soy milk. Enhances the texture to be richer and smoother, with higher nutritional value.

Thickened soup with a rich hot and sour flavor, containing abundant ingredients like tofu, shredded bamboo shoots, wood ear mushrooms, and shredded meat. Appetizing and warming, usually served with dumplings or noodles.

Large bottle of sweetened charcoal-roasted soy milk, suitable for family sharing. Can be refrigerated for enjoyment anytime.

Large bottle of unsweetened charcoal-roasted soy milk. Healthy and nourishing, suitable for multiple servings.

Specially made extra spicy chili sauce by the restaurant, handmade. Intense spiciness with full aroma, suitable for chili lovers as a condiment.

Traditional Taiwanese rice ball, glutinous rice filled with savory ingredients like old fried dough sticks, preserved radish, and shredded pork. Chewy texture with rich layers.

Glutinous rice ball wrapped with sweet filling, usually containing powdered sugar and peanut powder, served with crispy fried dough sticks. A blend of savory and sweet traditional flavor.

Mixed flavor rice ball, containing both savory and sweet ingredients. Allows you to taste the savory shredded pork and sweet peanut powder at the same time.

Rice ball specially designed for vegetarians. Uses ingredients like vegetarian shredded pork and preserved radish, free of five pungent spices and meat.

Savory rice ball with a pan-fried tender scallion egg. The egg flavor blends perfectly with the glutinous rice, enhancing the taste.

Vegetarian rice ball with scrambled egg. Offered to ovo-lacto vegetarians, adding egg's nutrition and tender texture.

Savory and sweet mixed flavor rice ball with added scallion egg. Rich and luxurious texture, a very filling option.

Traditional handmade white bun. Dense and chewy texture with a light flour aroma.

Steamed white bun filled with freshly pan-fried scallion egg. A simple yet classic combination, suitable as a light breakfast.

Handmade steamed bun filled with delicious pork. Soft bun with juicy and savory filling.

Bun filled with abundant vegetable filling. Refreshing taste, suitable for vegetarians or those who love vegetables.

Crispy baked small round cake filled with savory minced meat and scallions. Sprinkled with sesame seeds on the outside, releasing a rich aroma.

Crispy cake filled with maltose syrup. Crispy crust and sweet, soft filling, a popular sweet dim sum.

Oven-baked flatbread sprinkled with sesame seeds. Crispy on the outside, with layers and bread aroma on the inside.

Sesame flatbread filled with freshly pan-fried scallion egg. The crispy flatbread and tender egg create an excellent texture.

A classic Taiwanese breakfast combination, with crispy fried dough sticks sandwiched in sesame flatbread. Double crispy texture, more fragrant with every chew.

Sesame flatbread with fried dough stick and scallion egg. Rich and thick texture, very filling.

Sesame flatbread and fried dough stick combo with stir-fried pickled cabbage. The savory and sour taste of the pickled cabbage cuts through richness and stimulates appetite, offering a unique flavor.

Sesame flatbread filled with braised beef slices. Combines the aroma of the flatbread with the deliciousness of beef.

Long strip of Chinese fried dough. Fluffy and crispy texture, usually eaten with soy milk or sesame flatbread.

Pan-fried egg cooked to medium-rare. The egg white is tender, and the yolk is runny.

Pan-fried egg mixed with chopped scallions. Rich scallion aroma.

Soft sponge-like steamed cake. Golden in color, sweet and dense texture with a light milky aroma.

Layered sweet cake. Soft and chewy texture, usually eaten cold, mildly sweet and not greasy.

Hong Kong-style radish cake, containing preserved meat and dried shrimp. Pan-fried until golden and crispy on the outside, soft on the inside.

Cantonese radish cake pan-fried with egg wash. The egg aroma coats the radish cake, enhancing the flavor.

Pan-fried cake filled with delicious beef filling. Thin skin and abundant filling, rich with meat juice when bitten.

Pan-fried cake filled with pork and scallion filling. The crust is pan-fried to golden crispiness, and the filling is savory and juicy.

Half-moon shaped flatbread filled with chives, vermicelli, dried shrimp, and egg. Crispy texture with a rich chive aroma.

Pan-fried cake filled with fresh shredded radish. The shredded radish is sweet and juicy, and the pancake is crispy.

Pan-fried radish shred cake with egg. Combines the sweetness of radish shreds with egg aroma, creating a richer texture.

Steamed meat bun with thin skin and juicy filling. Soup overflows when bitten, recommended to eat with ginger shreds and vinegar.

Pan-fried Xiao Long Bao with a crispy, browned bottom. Combines the tender soup of steamed buns with the crispy texture of pan-fried buns.