Wu Hu Dou Jiang

Small and exquisite steamed meat buns, half a basket portion is suitable for a light taste. Thin skin wraps tender pork filling and hot soup. Be careful of the heat, recommended to enjoy with ginger shreds and vinegar.

Classic Taiwanese soup dumplings, 8 pieces per basket, generous portion. The filling is seasoned pork, steaming with delicious soup after cooking. Thin skin and abundant filling, a very popular breakfast choice.

A cake made from steamed rice paste mixed with shredded radish, with minced meat for flavor. The exterior is pan-fried to golden crisp, while the interior is soft and dense, full of the sweetness of radish and aroma of rice.

Pan-fried radish cake drizzled with egg and cooked together. The smoothness and aroma of the egg coat the crispy radish cake, creating richer texture and enhanced nutrition.

A common Taiwanese breakfast egg dish. The soft or slightly crispy crepe is combined with a scallion egg. The texture is tender with an eggy flavor, enhanced with soy sauce paste or sweet chili sauce.

Tender egg crepe rolled with crispy you tiao. The soft exterior and crispy interior offer a dual texture, perfectly blending the eggy aroma with the fried dough fragrance of the you tiao. A substantial portion.

A layered Chinese pastry made by baking, sprinkled with white sesame seeds on the surface. It has a crispy texture with distinct layers, offering a simple aroma of flour and sesame when chewed.

Crispy shao bing filled with freshly pan-fried scallion egg. The contrast between the crispy pastry and the tender egg creates a delightful texture, a classic combination for traditional Taiwanese breakfast.

A long, hollow fried dough stick with an extremely crispy texture. Usually served as a side, with soy milk, shao bing, or congee.

A classic combination known as a "set". Crispy shao bing filled with equally crispy you tiao. Full of pastry aroma, with a dense and dry texture, perfect for enjoying with soy milk.

Shao bing with you tiao and then a scallion egg, the most substantial deluxe combination. Satisfies crispy, crunchy, and tender textures all at once, providing excellent satiety.

Traditional breakfast where sticky rice tightly wraps fillings. Savory options usually include preserved radish, you tiao, and pork floss; sweet options include sugar and peanut powder. The sticky rice has a chewy texture.

A pan-fried egg is added to a traditional sticky rice ball. The aroma and moisture of the egg balance the stickiness of the rice, making the overall texture smoother and richer.

A small, round crispy cake filled with savory scallion and pork. The pastry is layered and crispy, with a rich scallion oil aroma in every bite, suitable as a snack.

A crispy cake with melted sugar or sugar paste filling inside. After baking, the sugar filling melts into syrup, paired with the crispy crust, it's sweet and delicious, suitable for those who like sweets.

A steamed food made from fermented flour, with no filling. It has a dense and chewy texture with a natural sweetness of flour. Can be eaten directly or with soy milk.

A plain steamed bun is sliced and filled with scallion egg. Simple yet delicious, the soft steamed bun and savory fried egg are a perfect match, a refreshing breakfast choice.

Steamed bun with seasoned pork filling wrapped in fermented dough. The skin is fluffy and soft, while the filling is savory and juicy, a common Chinese dim sum item.

Steamed bun with cabbage as the main filling. It has a crisp and refreshing texture with the natural sweetness of vegetables, and a soft exterior.

Freshly pan-fried egg dish. Choose between scallion egg mixed with scallions or a whole fried egg. Fried eggs can also have their yolk doneness selected. A simple yet nutritious side dish.

A traditional drink made from ground and boiled soybeans. Rich in plant-based protein, it has a smooth texture and a rich soybean aroma. Temperature and sweetness can be adjusted to preference.

Raw egg is beaten into boiling hot soy milk, creating egg flowers. The texture is thicker and smoother, with intertwined egg and soy aromas, high nutritional value, usually served hot only.

A thick drink made from ground brown rice and peanuts. It is dark brown in color, with a strong peanut aroma and rice fragrance, with a rich, porridge-like texture, usually with fixed sweetness.

A blended drink of soy milk and rice paste. It combines the smoothness of soy milk with the nutty aroma of rice paste, with moderate sweetness and a texture between the two, offering a unique flavor.

Hot savory soy milk with added vinegar, soy sauce, chili oil (optional), and toppings (like you tiao pieces, preserved radish, scallions) that coagulate into a tofu-like consistency. Tastes like savory soup, rich and appetizing.

An addition of egg to savory soy milk. The curdled soy milk and egg form a mixture, making the texture smoother and richer, enhancing satiety and nutrition.