Wan Hua Jia Jia Xiang Guo Tie

Long, pan-fried dumplings with a golden-brown crispy bottom and a soft, chewy top crust. The filling is usually plump and juicy, with savory broth flowing out when bitten. Delicious when paired with soy paste or chili sauce.

A classic Taiwanese thick soup, sour but not pungent, with moderate spiciness. Rich in ingredients, usually including tofu, wood ear mushrooms, shredded bamboo shoots, pig's blood, and egg ribbons. The thickened soup is smooth and rich, suitable for eating with potstickers.

A traditional beverage made from ground soybeans, rich in plant-based protein. It has a smooth and mellow taste with a rich soy aroma. It is a common drink for Chinese breakfast or to accompany snacks.