Yong He Dou Jiang Da Wang

Sweet hot soy milk, made from ground and cooked soybeans. Warm and smooth texture, with a rich soy aroma, a classic drink for traditional Taiwanese breakfast.

Unsweetened hot soy milk, retaining the original natural aroma of soybeans. Refreshing and not greasy, suitable for those who prefer original flavor or control sugar intake.

A thick drink made from ground and cooked brown rice and peanuts, deep brown in color. Rich and smooth texture, full of nutty peanut aroma and the sweetness of rice.

A mixed drink of soy milk and rice milk, combining the smoothness of soy milk with the peanut aroma of rice milk. Moderately sweet, with a unique and layered flavor.

A Taiwanese-style savory soy milk soup. Hot soy milk is mixed with vinegar, soy sauce, chili oil, scallions, dried shrimp, and fried dough stick pieces. The soy milk curdles when mixed with vinegar, creating a rich, soup-like texture.

An egg is cracked into hot sweet soy milk and stirred to create egg drops. This adds egg flavor and nutrients, making the texture richer and smoother.

Salty soy milk with added egg, making the broth richer and more flavorful. The semi-cooked egg drops and savory ingredients blend perfectly, enhancing the taste.

Chilled sweet soy milk, thirst-quenching and cooling. Retains a rich soy aroma, with a refreshing and smooth taste, suitable for pairing with various breakfast snacks.

Chilled unsweetened soy milk, refreshing and palate-cleansing. You can taste the pure sweetness of soybeans, healthy and light.

Chilled rice milk, with a rich peanut and brown rice aroma even when cold. Moderately thick, sweet, and smooth to drink.

Warm sweet soy milk, suitable for those who don't like it too hot or too cold. The warm temperature enhances the soy milk's aroma.

Warm unsweetened soy milk, with a mild taste. The pure soy aroma spreads in your mouth, simple and wonderful.

Warm rice milk, with a more pronounced nutty aroma of peanuts. Rich and sweet, warming and filling.

A perfect blend of soy milk and rice milk. You can taste both soy and peanut rice aroma at once, moderately sweet with a rich texture.

Old-fashioned black tea with a unique flavor of cassia seeds or malt. Rich tea aroma, sweet but not greasy, a good choice to accompany meals.

Traditional Taiwanese milk tea, with a perfect balance of tea and milk aroma. Smooth and sweet taste, a popular drink at breakfast shops.

A baked flatbread, golden and crispy on the outside, sprinkled with sesame seeds. It has distinct layers when bitten into, with a toasted aroma of flour and sesame.

A golden, crispy, long strip of fried dough. Fluffy and hollow inside. Crispy texture, suitable for pairing with soy milk or for stuffing into roasted cake.

Steamed soft white pastry, filled with juicy pork. The filling is usually savory and seasoned with scallions and ginger.

Small round cakes with crispy layers, available in various sweet fillings. Crispy and crumbly texture, suitable as a dessert.

Common Taiwanese breakfast egg pancake, made with chewy dough and egg. Soft and chewy texture, usually served with soy sauce paste or chili sauce.

A long oval rice ball made with glutinous rice, filled with ingredients like fried dough stick, pork floss, and preserved radish. The rice grains are chewy and springy, with a rich and savory filling.

A simple steamed pastry, with a firm and chewy texture, and a faint sweetness of flour. Suitable for adding egg or pork floss.

Fried egg, cooked to medium or well-done. The egg white is tender, and the yolk is rich and flavorful, a common side dish for breakfast.

Scrambled egg with chopped green onions. The eggy aroma is mixed with the fresh scent of green onions, savory and goes well with rice.

A pastry made from rice flour and shredded radish, steamed then pan-fried. The surface is slightly browned and crispy, while the inside is soft and tender, with the natural sweetness of radish.

Small soup dumplings with thin skin and abundant filling, usually pork and meat jelly. Delicious soup flows out when bitten, be careful of the heat. Recommended to eat with ginger slices and vinegar.

Classic Taiwanese breakfast combination. Crispy roasted cake夹着 equally crispy fried dough stick, a double crispy texture that becomes more fragrant with every chew.

Deluxe roasted cake combo. On top of the roasted cake and fried dough stick, a scallion egg or poached egg is added, increasing the softness and aroma of the egg for an extremely rich texture.

Roasted cake with a fried egg (usually scallion egg) in the middle. The crispy roasted cake paired with the savory egg is a simple and delicious choice.

Creative way to eat, with the entire egg pancake stuffed into the roasted cake. The crispy roasted cake wraps the soft and chewy egg pancake, offering distinct layers of texture and high satiety.

A jumbo breakfast. Roasted cake filled with a glutinous rice ball, a combination of starch on starch, very filling and suitable for those with a large appetite.

Roasted cake filled with pork floss. The crispy, savory, and sweet pork floss pairs perfectly with the sesame aroma of the roasted cake, offering a dry and crispy texture.

Soft egg pancake wrapped around a crispy fried dough stick. The contrast between the soft exterior and crispy interior is amazing, a favorite combination for many.

Egg pancake rolled with generous amounts of pork floss. The pork floss absorbs the heat and sauce from the egg pancake, with a balanced sweet and savory flavor, very popular with children.

Egg pancake wrapped around a glutinous rice ball, very filling. The combination of soft egg crepe and chewy glutinous rice offers a rich and substantial texture.

Traditional rice roll with an added fried egg (usually a scallion egg or braised egg). This enhances the eggy aroma and moisture, making the rice roll more delicious.

Pan-fried radish cake mixed with egg, or with egg poured over and cooked. The aroma of egg and radish blend together, with a soft texture.

The steamed bun is split and filled with a pan-fried scallion egg. The wheaty aroma of the bun and the savory scent of the scallion egg are a perfect match, simple and nutritious.

Steamed bun split and filled with pork floss. The simple steamed bun paired with savory and sweet, crispy pork floss is a classic Taiwanese way to eat it.