Taipei Yonghe Soy Milk King

Chilled black tea with the aroma of tea leaves and moderate sweetness. Refreshing and thirst-quenching. Suitable to pair with various breakfast items.

Warm drink made from ground rice and peanuts. Thick consistency, rich peanut aroma. Smooth and palatable.

Hot soy milk made from fresh soybeans. Rich flavor, full of soy aroma. A classic Chinese breakfast drink.

Chilled soy milk drink. Smooth texture, moderate sweetness. A refreshing choice on hot days.

Chilled rice beverage, retaining the rich flavor of peanuts and rice. Thick consistency, sweet taste.

Iced milk tea made with black tea and creamer. Balanced tea and milk aroma, smooth texture. A widely loved breakfast drink.

Hot soy milk with vinegar, soy sauce, dried shrimp, fried dough stick pieces, etc., creating a semi-solid texture like tofu pudding. Savory and appetizing. Usually consumed as a soup.

Savory soy milk with an egg stirred in, making the texture smoother and richer. Increased nutritional value. Stir well and consume while hot.

Traditional rice ball wrapped in glutinous rice with fillings like fried dough sticks, pork floss, and preserved radish. Chewy and soft texture. Substantial and very filling.

Glutinous rice ball without meat ingredients, usually filled with vegetarian floss, preserved radish, and fried dough stick. Rich and refreshing texture. Suitable for vegetarians.

Glutinous rice ball wrapped in a thin layer of seaweed, adding a savory seaweed flavor. Rich and varied fillings. Distinct layers of texture.

Dish made by wrapping rice or rice balls in a thin egg crepe. Combines egg and rice aroma, tender texture. A nutritious meal.

Noodle cake baked in an oven, sprinkled with sesame seeds on top. Crispy crust, layered inside. Has a noodle and sesame aroma.

Long, deep-fried dough stick. Crispy and fluffy texture. Often eaten with soy milk or tucked into a sesame flatbread.

Crispy sesame flatbread with a fried egg inside. Adds egg aroma and moisture. A popular breakfast combination.

Sesame flatbread with a whole fried dough stick inside, commonly known as 'a set'. Crispy outside and inside, rich texture. A classic pairing with soy milk.

Sesame flatbread with fresh lettuce and other fillings. Refreshing and not greasy. Offers a crisp vegetable texture.

Crepe and egg mixture pan-fried together. Soft and chewy crepe, rich egg flavor. More delicious with soy paste or chili sauce.

Egg crepe with sweet corn kernels. Tender texture with the crisp sweetness of corn. Popular with children.

Egg crepe with cheese slices, melted by heat. Rich milky and savory flavor. Smooth and stretchy texture.

Egg crepe rolled with pork floss. The crispy, sweet, and savory pork floss contrasts with the tender egg crepe. Unique flavor.

Egg crepe with marinated pork slices. Firm texture, full of pork aroma. Higher satiety.

Egg crepe wrapped around a crispy fried dough stick. Dual texture of soft outside and crispy inside. A substantial breakfast option.

Egg crepe with pan-fried bacon slices. Smoky meat aroma and richness of bacon fat. Savory and appetizing flavor.

Bacon egg crepe with crispy bean sprouts. Adds a refreshing crunch from the vegetables. Balanced nutrition and rich texture.

Egg crepe with a generous amount of bean sprouts. Crispy and juicy texture. A refreshing and non-greasy option.

Steamed pastry, available in various flavors (e.g., plain, brown sugar). Dense and chewy texture. With a light bread aroma.

A steamed bun sliced and filled with a fried egg (usually a scallion egg). Combines the chewiness of the bun with the aroma of the egg. Simple and delicious.

Steamed bun filled with pork. Soft skin, juicy and delicious filling. Be careful of the hot broth when biting.

Bun filled with vegetables (like cabbage, mushrooms). Light flavor, with the sweetness of vegetables. Suitable for vegetarians.

Steamed bun fried until golden and crispy at the bottom, usually filled with cabbage and pork. Thin skin with generous filling, crispy outside and soft inside.

Bun filled with lean meat seasoned with pepper. Firm meat, rich peppery aroma, slightly spicy.

Simply fried egg. Tender whites, rich yolk. Can be cooked fully or medium-well.

Scrambled eggs with scallions, cooked until fluffy. Egg aroma with the fresh scent of scallions. Soft texture.

Layered scallion pancake, loosened during frying. Crispy outside, soft inside, with a rich scallion aroma.

Scallion pancake with a fried egg. Adds egg aroma and moisture, making the texture richer. Increases satiety.

A burger combining Chinese and Western flavors, with a pork chop. Soft bun, savory meat patty. Suitable for customers who prefer Western flavors.

Half-moon shaped pastry filled with leeks, vermicelli, dried tofu, etc., and pan-fried. Crispy crust, filling full of leek aroma.

Leek box with a fried egg. The egg's tenderness balances the strong flavor of leeks. Better texture.

Steamed and pan-fried cake made from rice flour and radish. Slightly browned and crispy exterior, soft interior, with a light radish aroma.

Fried radish cake topped with a fried egg. Egg aroma envelops the tender radish cake. Richer flavor profile.

Round pan-fried cake filled with pork. Golden crispy skin, with juice overflowing with every bite.

Soft, sponge-like steamed cake, usually brown. Has a sweet aroma of brown sugar or molasses. Fluffy and moist texture.

Baked pastry with various fillings (sweet or savory). Flaky layers, crispy texture.

Baked pastry shell filled with custard. Crispy crust, smooth and sweet filling. A classic dessert.

Fried dough twisted into a knot shape. Crispy and crunchy texture, usually sweet or sesame flavored.

Thin-skinned, generously filled soup dumplings with abundant broth. Translucent after steaming. Take a small bite to sip the broth, be careful of the heat.

Long pan-fried dumplings. Bottom is pan-fried to golden brown and crispy, top is steamed and soft. Filling is usually pork and cabbage. Served with soy paste.

Shanghai-style pan-fried buns sprinkled with sesame seeds and scallions. Crispy bottom, fluffy dough, juicy filling.

Steamed dumplings. Chewy skin, retaining the original flavor of the ingredients. Light and not greasy.

Potstickers filled with leeks and pork. Strong leek aroma, crispy bottom. A top choice for leek flavor lovers.

Noodles stir-fried on a hot plate, drizzled with black pepper sauce. Spicy and rich flavor, aromatic. Usually served with a fried egg.

Pan-fried noodles with mushroom sauce. Balanced sweet and savory flavor with a tomato-based aroma. Suitable for customers who don't eat spicy food.

Pan-fried noodles with Kung Pao chicken flavor. Spicy and numbing flavor from dried chilies and Sichuan peppercorns, with chicken pieces. A bold flavor choice.

Western-style white sauce flavored pan-fried noodles with bacon slices. Rich and creamy, smooth texture. A fusion of Chinese and Western flavors.