Ba Dong Yuan Zai Tang

Sweet porridge made by simmering longan (dried longan) and glutinous rice. The texture is thick and smooth, with the unique aroma and sweetness of longan. It is a traditional warming dessert.

Sweet porridge combining red beans and longan. Red beans are creamy, complemented by the sweetness of longan, offering a rich and warm texture.

Glutinous rice porridge with lotus seeds and longan. Lotus seeds are soft and fragrant, complementing the sweetness of longan, with a mellow texture.

A sweet soup stewed with longan and white fungus (snow fungus). White fungus is rich in collagen, with a smooth and tender texture, and a clear, sweet soup.

A classic nourishing sweet soup with white fungus and lotus seeds. Refreshing and smooth texture, with creamy lotus seeds and a light, subtly sweet flavor.

Crispy pao bing (pastry) dipped in hot peanut soup. The pao bing becomes soft after absorbing the soup, offering a unique texture with the rich peanut soup.

A traditional Taiwanese way of eating, dipping or soaking fried dough sticks into peanut soup. The savory aroma of the fried dough sticks contrasts wonderfully with the sweetness of the peanut soup.

Egg flowers are added to boiling peanut soup. The smooth egg flowers increase the richness and nutrition of the soup, resulting in a smooth and rich taste.

A double delight of red bean soup and peanut soup. Enjoy the grainy texture of red beans and the creamy smoothness of peanuts simultaneously, with moderate sweetness.

Classic sweet soup, slow-cooked with red beans. The soup is full of bean aroma, the red beans are creamy and soft, warm and sweet.

Peeled peanuts simmered until creamy and soft. The soup is milky white, full of rich peanut oil aroma, and melts in your mouth.

A sweet soup made from simmered mung beans. It has properties of clearing heat and detoxifying, with a refreshing taste and distinct mung bean grains.

A thick sweet soup simmered with barley. It has a slippery texture and the unique cereal aroma of barley, known for its skin-whitening and moisturizing effects.

Traditional small red and white glutinous rice balls served with sweet soup. The balls are soft and chewy, without filling, a classic traditional flavor.

Chewy balls made from taro, served with sweet soup. A faint taro aroma is released when chewed, with a satisfyingly chewy texture.

Chewy balls made from yellow sweet potato, served with sweet soup. Golden in color, with the natural sweetness and aroma of sweet potato.

A combination of four different flavored or colored round balls. Colorful with varied textures, served with sweet soup.

Large glutinous rice balls filled with rich black sesame paste. The outer skin is soft and chewy, and when bitten into, hot sesame filling flows out with a rich aroma.

Large glutinous rice balls filled with crushed peanuts and sugar powder. Rich in texture, you can taste the grainy texture and rich aroma of peanuts.

A dessert made from fermented glutinous rice, with a unique wine aroma and sweet and sour taste. Usually added to sweet soups to enhance flavor and provide warmth.

A type of round, crispy pastry, especially suitable for dipping in hot sweet soup. It becomes soft and sweet after absorbing the soup.

Lotus seeds simmered until soft. Creamy and fragrant texture, often used as a premium topping for sweet soups.

A sweet soup combining fermented glutinous rice and egg drops. The sweet and sour wine aroma of fermented glutinous rice perfectly blends with the smooth egg drops, a warming traditional dessert.

Traditional small red and white glutinous rice balls with fermented glutinous rice soup base. The aroma of fermented glutinous rice envelops the soft and chewy small balls, offering a unique flavor.

Taro balls with fermented glutinous rice soup base. The aroma of taro intertwines with the sweet and sour taste of fermented glutinous rice, creating a rich texture.

Sweet potato balls with fermented glutinous rice soup base. The sweetness of sweet potato pairs perfectly with the slight sourness of fermented glutinous rice.

A mix of various flavored round balls with a fermented glutinous rice soup base. Each bite offers a different texture and flavor.

Fermented glutinous rice soup base with large glutinous rice balls filled with sesame paste. The rich aroma of sesame and the light fragrance of fermented glutinous rice complement each other, creating a rich flavor.

Fermented glutinous rice soup base with large glutinous rice balls filled with peanut paste. The nutty aroma of peanuts and the sweet and sour taste of fermented glutinous rice create a unique flavor profile.

Signature traditional black tea. Rich tea aroma, moderate sweetness, with traditional cassia seed or malt flavor, refreshing and thirst-quenching.

A traditional drink brewed with ingredients like smoked plum and hawthorn. Sweet and sour, it stimulates appetite, quenches thirst, and has a faint smoky aroma.

Chilled mung bean soup. Mung beans are cooked until soft and bloomed, the soup is clear and sweet, the best choice for relieving summer heat.

Chilled barley paste or barley grain soup. Thick and smooth texture, light and sweet taste, refreshing and light.

Chilled fermented glutinous rice sweet soup. The cold sensation enhances the sweet and sour flavor of the fermented glutinous rice, making it refreshing and palate-cleansing.

A sweet soup combining peanuts and barley. The rich aroma of peanuts blends with the smoothness of barley, creating a layered texture that is sweet and delicious.

Chilled white fungus and lotus seed soup. White fungus rich in collagen paired with creamy lotus seeds, becomes more crisp and smooth when chilled.