Yonghe Soy Milk

Traditional hot drink made from ground soybeans. Smooth texture, rich soy aroma. A classic Taiwanese breakfast drink.

Traditional hot drink made from ground soybeans. Smooth texture, rich soy aroma. A classic Taiwanese breakfast drink.

Made from ground peanuts and brown rice, simmered. Thick texture, with a rich peanut aroma and sweetness.

Made from ground peanuts and brown rice, simmered. Thick texture, with a rich peanut aroma and sweetness.

A mixed drink of soy milk and rice milk. Combines the smoothness of soy milk with the rich peanut aroma of rice milk.

A mixed drink of soy milk and rice milk. Combines the smoothness of soy milk with the rich peanut aroma of rice milk.

Chilled sweet soy milk. Quenches thirst and is refreshing.

Chilled peanut rice milk. Rich and sweet, even better when chilled.

Iced soy milk mixed with rice milk. Enjoy two flavors at once, rich and smooth.

Savory hot soy milk, curdled with vinegar to a tofu-like consistency. Served with preserved radish, dried shrimp, scallions, and fried dough stick, it's a rich, soup-like drink.

Savory soy milk with a beaten egg. The egg aroma perfectly blends with the savory soy milk for richer nutrition.

Raw egg beaten into hot soy milk and cooked. Smooth texture, with fine egg wisps.

Baked flatbread sprinkled with sesame seeds. Distinct layers, crispy texture, with a bread aroma.

Long fried dough stick. Crispy outside and hollow inside, fluffy and crispy texture. Suitable for dipping in soy milk.

The classic "set" breakfast. Crispy sesame flatbread with a crispy fried dough stick, double the crispiness.

Sesame flatbread with fried dough stick and a fried egg. Rich in texture and very filling.

Crispy sesame flatbread with a tender fried egg. Crispy outside, soft inside, with abundant egg aroma.

Glutinous rice wrapped with fried dough stick, preserved radish, pork floss, and other fillings. Chewy and satisfying, a very filling breakfast.

Traditional rice ball with a fried egg added. Enhances the egg aroma and adds a smooth texture.

Small round crispy pastry filled with sweet filling. The crust is flaky and crispy, with a sweet and fragrant filling.

Sweet pastry full of sesame aroma. Crispy outside and soft inside, with a rich sesame flavor.

Small crispy pastry filled with savory scallion and meat filling. Small and bite-sized, with a rich savory flavor.

Baked flatbread generously sprinkled with scallions. Dense texture, with the sweet and charred aroma of scallions.

Baked scallion pancake with a fried egg. The combination of scallion and egg aroma enhances the flavor.

Thin-skinned and generously filled xiaolongbao, containing pork filling and savory broth. Be careful of the hot soup when biting.

Fluffy steamed bun filled with fresh pork. Soft texture, juicy and savory filling.

Pan-fried bun with a crispy, golden-brown bottom. Filling is crisp and sweet cabbage.

Pan-fried bun with a crispy, golden-brown bottom. Filling is fragrant chives and glass noodles.

Dense and chewy steamed pastry. A pure enjoyment of bread aroma.

Steamed bun split and filled with a fried egg. Simple and honest deliciousness.

Soft, dense steamed bun filled with a crispy fried dough stick. Contrasting textures.

Pan-fried to golden brown, filled with shredded radish. Crispy crust, sweet and juicy filling.

Shredded radish pastry with a fried egg. The egg aroma makes the overall flavor more rounded.

Pan-fried flatbread with scallions. Crispy on the outside, with scallion oil aroma and chewiness on the inside.

Scallion oil pancake with egg. A classic combination, crispy pancake with a tender fried egg.

Soft thin crepe pan-fried with egg batter. Tender texture, full of egg aroma, suitable for dipping in soy sauce.

Soft crepe wrapped around a crispy fried dough stick. Soft outside, crispy inside, rich in texture.

A steamed cake made from ground rice batter mixed with shredded radish. Pan-fried to a slight crisp on the surface, it's soft and dense inside with a fresh radish aroma.

Pan-fried radish cake with egg batter poured over and fried together. The egg aroma envelops the soft radish cake.

Scrambled egg mixed with scallions and pan-fried. Simply savory.

Fried egg with slightly crispy edges.