Bing Lin Gu Zao Wei Dou Hua

Traditional tofu pudding (Douhua) served with soft peanuts and chewy tapioca pearls. The smooth, silken tofu is enjoyed with a sweet syrup or soy milk base.

Silken tofu pudding paired with sweet red beans and chewy taro balls. A classic Taiwanese dessert combining creamy, grainy, and chewy textures.

Tofu pudding served with mung beans and tapioca pearls. The mung beans offer a refreshing sweetness that complements the soft tofu and chewy pearls.

A taro lover's delight featuring tofu pudding with chunks of taro root and chewy taro balls. Offers a rich, earthy sweetness and multiple textures.

Refreshing tofu pudding with tapioca pearls, aiyu jelly, and lemon juice. A tangy and sweet combination perfect for cooling down.

Shaved ice drenched in rich brown sugar syrup, topped with taro, tapioca pearls, peanuts, and red beans. A hearty and cooling traditional dessert.

Brown sugar shaved ice with jelly noodles (fentiao), tapioca pearls, peanuts, and mung beans. Offers a variety of chewy and soft textures.

A 'Q-texture' feast featuring shaved ice with four types of chewy balls: glutinous rice balls, tapioca, taro balls, and crisp balls.

Shaved ice with taro, white wood ear fungus, snow lotus seeds, and Job's tears. A more traditional, slightly healthier selection of toppings.

Shaved ice topped with sweet red beans and drizzled with creamy condensed milk and brown sugar syrup.

Shaved ice with soft stewed peanuts and condensed milk, flavored with brown sugar.

Shaved ice featuring chunks of sweet taro root and condensed milk with brown sugar syrup.

Shaved ice topped with Guanmiao pineapple preserves. Sweet, tangy, and fruity.

Shaved ice topped with fresh mango chunks and brown sugar syrup. A popular summer treat.

Herbal grass jelly served with kidney beans, tapioca pearls, and taro balls. The jelly is smooth with a mild herbal taste.

Grass jelly dessert topped with red beans, peanuts, and taro balls.

Grass jelly served with taro balls, mung beans, and snow lotus seeds.

Grass jelly with a trio of chewy toppings: tapioca pearls, jelly noodles, and crisp balls.

Iced dessert with lemon juice, tapioca pearls, and aiyu jelly. Sweet, sour, and refreshing.

Classic aiyu jelly served on ice with fresh lemon juice.

Iced grass jelly with tapioca pearls.

Simple shaved ice topped with plenty of tapioca pearls and syrup.

Shaved ice topped with herbal grass jelly.

Sweet mung bean soup. A cooling and detoxifying traditional dessert soup.

Lightly sweetened soy milk made from Hokkaido Tokachi soybeans. Rich and creamy bean flavor.

Unsweetened soy milk made from Hokkaido Tokachi soybeans. Pure soy taste.

Silver ear fungus (white wood ear) drink flavored with fragrant osmanthus flowers. Gelatinous texture, often consumed for skin health.

Thick, unsweetened drink made from ground Job's tears (barley-like grain). Nutty and healthy.

Herbal tea blend traditionally believed to be good for the liver. Likely has a distinct herbal taste.

A traditional drink, likely made from preserved pineapple and starfruit or plum. Sweet, salty, and sour flavor profile.

Traditional Taiwanese black tea, often brewed with cassia seeds or barley for a nostalgic flavor.

Herbal tea made from Guanxi grass jelly plant. Refreshing and cooling with a mild minty herbal taste.

Black tea with fresh lemon.

A mixture of black tea and soy milk. A popular local drink combining tea flavor with creamy soy.

Soy milk with chewy tapioca pearls.

Fresh milk tea with tapioca pearls (Bubble Tea).

Black tea with fresh milk.

Hot liquid grass jelly without toppings. Thick, herbal, and warming.

Hot grass jelly served with tapioca pearls, kidney beans, and crunchy roasted peanuts.

Hot grass jelly with taro balls, red beans, and white wood ear fungus.

Hot grass jelly with taro balls, red beans, and soft peanuts.

Hot grass jelly with tapioca pearls, crisp balls, and crunchy roasted peanuts.

Sweet, warm red bean soup.

Sweet ginger soup. Spicy and warming.

Red bean soup with small glutinous rice balls (tangyuan).

Ginger soup with small glutinous rice balls.

Red bean soup with chewy taro balls.

Ginger soup with chewy taro balls.

Red bean soup with crisp balls (Q-balls).

Ginger soup with crisp balls.

Large filled tangyuan (peanut and sesame) in sweet osmanthus soup.

Large filled tangyuan (peanut and sesame) in sweet ginger soup.

Large sesame-filled tangyuan in sweet osmanthus soup.

Large sesame-filled tangyuan in sweet ginger soup.

Large peanut-filled tangyuan in sweet osmanthus soup.

Large peanut-filled tangyuan in sweet ginger soup.

A full set of peanut and sesame large tangyuan plus small tangyuan in osmanthus soup.

A full set of peanut and sesame large tangyuan plus small tangyuan in ginger soup.

Peanut and sesame large tangyuan served in red bean soup.

Peanut and sesame large tangyuan served in ginger soup.

Large sesame tangyuan served in red bean soup.

Large sesame tangyuan served in ginger soup.

Large peanut tangyuan served in red bean soup.

Large peanut tangyuan served in ginger soup.

Tofu pudding served with peanut and sesame large tangyuan.

Tofu pudding with ginger juice and peanut/sesame large tangyuan.

Tofu pudding served with sesame large tangyuan.

Tofu pudding with ginger juice and sesame large tangyuan.

Tofu pudding served with peanut large tangyuan.

Tofu pudding with ginger juice and peanut large tangyuan.