Xin Xian Dou Jiang Dian

Freshly baked crispy pastry filled with sweet pork and scallions. Golden crispy crust, juicy and flavorful filling.

Crispy and flaky sweet pastry filled with smooth red bean paste. Sweet and not greasy, perfect as a dessert.

Classic Chinese breakfast drink made from ground soybeans, sweetened with sugar. Smooth texture with a rich soy aroma, usually paired with fried dough sticks.

Unique savory soy milk with vinegar, soy sauce, scallions, dried shrimp, and fried dough stick crumbs. The soy milk curdles when mixed with vinegar, creating a layered texture similar to a thick soup.

Long fried dough pastry, golden and crispy on the outside, fluffy and airy on the inside. A classic pairing with soy milk, or can be stuffed into a sesame flatbread.

Baked layered flatbread sprinkled with sesame seeds. Crispy on the outside and soft on the inside, with the aroma of flour and sesame. Suitable for various fillings.

Glutinous rice wrapped with ingredients like fried dough sticks, pork floss, and preserved radish. Chewy and satisfying.

Freshly scrambled eggs with scallions. The eggy flavor is enhanced by the sweetness and aroma of the scallions.

Simple fried egg, usually cooked until the edges are slightly crispy.

Soft and chewy crepe cooked with egg, rolled up and cut into sections. Tender texture, can be dipped in soy sauce or chili sauce.

Steamed Chinese bun. The pork bun filling is seasoned pork, juicy and delicious; the vegetable bun filling is cabbage, vermicelli, and other vegetables, refreshing and not greasy.

Steamed pastry without filling. Dense and delicate texture with a subtle sweetness of flour. Can be eaten alone or with an egg.

Crispy sesame flatbread stuffed with freshly pan-fried scallion egg. A perfect combination of crispy flatbread and tender egg, a common Taiwanese breakfast.

Sesame flatbread with fresh salad. Refreshing and reduces the greasiness of the flatbread.

A classic combination known as 'a set'. Crispy sesame flatbread wrapped around an equally crispy fried dough stick, offering an extremely crispy and fragrant experience.

Steamed and then pan-fried until golden and crispy. Made from rice flour mixed with shredded radish. Soft inside with a sweet radish aroma.

Half-moon shaped pastry filled with chives, glass noodles, dried tofu, and dried shrimp. Pan-fried until golden brown and crispy. A bite is full of chive aroma.

Dough mixed with scallions and pan-fried until golden. The pancake has distinct layers, crispy outside and soft inside, with a scallion oil aroma in every bite.

Chinese sesame flatbread with braised beef slices. The sesame aroma of the flatbread complements the savory flavor of the braised beef.

A hearty steamed bun split and filled with well-braised beef slices. Rich and filling.

Steamed bun filled with pan-fried pork chop. The savory oil from the pork chop seeps into the bun, making it a hearty breakfast choice.

Crispy sesame flatbread stuffed with pan-fried pork chop. Crispy outside, tender inside, with a balanced savory flavor.

Sesame flatbread stuffed with a variety of seasonal vegetables. Refreshing and healthy, suitable for vegetarians or those who prefer light flavors.

Egg crepe rolled with abundant vegetables. The tender egg crepe skin paired with crisp vegetables offers a rich texture.

A fluffier flatbread than scallion pancake, which is patted and pressed during cooking to create distinct layers and a crispy, flaky texture.

Traditional dessert, a round pastry filled with smooth red bean paste. Best enjoyed hot.

Long sesame flatbread filled with sugar filling, baked until the crust is crispy and the sugar filling is semi-melted. Sweet and delicious.

Round savory sesame flatbread, usually filled with chopped scallions, dried shrimp, and pickled radish. Savory and appetizing.

A special way to eat: split the sesame flatbread and stuff a whole steamed bun (pork, vegetable, or red bean paste) inside, for a double noodle experience.

Sesame flatbread stuffed with scallion pancake or chive pancake. Huge portion, suitable for those with a large appetite or who love noodles.

Soft and chewy scallion pancake wrapped around a crispy fried dough stick. Soft outside, crispy inside, with a strong textural contrast.

Egg crepe wrapped around pan-fried radish cake. Combines the eggy flavor with the soft texture of radish cake.

Egg crepe with various fillings. Choose from sweet corn, tuna, or cheese for added flavor.

Specialty egg crepe, the crepe may be made with rice flour or contain rice elements, giving it a different texture from traditional egg crepes.