Yonghe Doujiang Laodian

A classic Taiwanese breakfast crepe made of chewy dough rolled with an egg and scallions. Pan-fried until slightly crispy on the edges and soft inside. Served with soy sauce or chili sauce.

Steamed rice cake mixed with shredded daikon radish, pan-fried until golden and crispy on the outside. The texture is soft and melting on the inside with a savory radish flavor.

A large, semi-circular dumpling pocket filled with chopped leeks, glass noodles, and eggs. Pan-fried to create a crispy golden skin with a juicy, aromatic filling.

Simple pan-fried egg omelet mixed with chopped green onions. Savory and aromatic.

A simple pan-fried egg.

Fluffy steamed white bun filled with a savory mixture of ground pork and cabbage. Soft dough with a juicy meat center.

Steamed bun filled with seasoned vegetables. A lighter, meat-free option.

Traditional plain steamed bun (Mantou). Soft, dense, and slightly sweet. Often eaten with soy milk or eggs.

Steamed soup dumplings with thin skin and pork filling. Contains hot savory broth inside. Bite carefully to enjoy the soup.

A cylindrical roll made of sticky glutinous rice wrapped around crispy fried dough (youtiao), pickled radish, and pork floss. Chewy, crunchy, and filling.

Roasted clay oven roll coated with sesame seeds. Flaky, layered, and crispy. Often eaten plain or stuffed with fried dough or eggs.

Small baked pastry shell filled with savory scallions and seasoning. Flaky and aromatic.

Small baked pastry with a sweet sugar filling. The crust is flaky and covered in sesame seeds.

Long, deep-fried dough stick. Golden, airy, and crispy. Traditionally dipped in soy milk or eaten with rice porridge.

The ultimate classic set: A flaky sesame flatbread wrapped around a crispy fried dough stick. A texture contrast of flaky and crunchy.

Sesame flatbread stuffed with a savory scallion omelet.

The 'full house' version: Sesame flatbread stuffed with both a scallion omelet and a crispy dough stick. Very filling.

Soft egg crepe wrapped around a crispy fried dough stick. A popular combination of textures.

Salty glutinous rice roll with an added fried egg for extra richness.

Pan-fried radish cake served with a fried egg.

Soft steamed bun split open and filled with a scallion omelet.

Freshly ground soybean milk sweetened with sugar. Smooth, creamy, and nutty. A staple breakfast drink.

A savory soup made by curdling hot soy milk with vinegar. Seasoned with soy sauce, sesame oil, scallions, dried shrimp, and topped with crunchy fried dough. Texture is like soft tofu curds.

Thick, brown drink made from roasted peanuts and rice. Has a rich, nutty, and toasted flavor. Sweeter and thicker than soy milk.

A mixture of soy milk and peanut rice milk. Combines the creamy bean flavor of soy milk with the toasted peanut aroma of rice milk.

Classic sweetened black tea. Refreshing and sweet.

A blend of sweetened black tea and soy milk. Creamy like milk tea but with a distinct soy flavor.