Jin Jin Dou Jiang

A common Taiwanese and Western breakfast sandwich, usually containing ham, egg, cucumber, and mayonnaise. Soft texture with a balanced sweet and savory taste.

Toast slices dipped in egg wash and pan-fried until golden brown, with a soft texture and eggy aroma.

A traditional drink made from ground soybeans, with a rich soy aroma. Available hot or cold, with adjustable sweetness, perfect for breakfast.

Egg is cracked into hot soy milk, and scalded by the heat of the soy milk until semi-cooked, resulting in a smooth and nutritious texture.

A drink made from ground rice and peanuts, brewed to a brown color. Thick texture with a rich peanut aroma.

Traditional old-fashioned black tea, with a rich tea aroma, refreshing and cooling.

Hot soy milk mixed with vinegar, soy sauce, and other seasonings, causing it to coagulate like tofu pudding. Served with preserved radish, fish floss, dried shrimp, and fried dough sticks, it has a rich savory flavor.

Add egg to savory soy milk for a smooth texture and nutrition.

Steamed dough wrapped around juicy pork filling. Soft dough with savory and fragrant filling.

Steamed bun with cabbage or other vegetable fillings, refreshing and not greasy.

Steamed pastry twisted into a pretzel shape, similar in texture to a steamed bun, with a light dough aroma.

Scrambled eggs mixed with chopped scallions, with an eggy flavor complemented by the fresh taste of scallions.

Deep-fried to golden crisp, the filling includes egg and chives. Crispy on the outside, tender on the inside, with a strong chive aroma.

A traditional snack made by steaming and then pan-frying rice batter with shredded radish. Crispy on the outside, tender on the inside, with a natural sweetness from the radish.

Turnip cake pan-fried with egg wash, adding the aroma of eggs.

A traditional rice ball wrapped with pork floss, preserved radish, and crispy fried dough sticks. Chewy and firm texture with rich fillings.

A long, deep-fried dough stick, extremely crispy and fluffy. Often eaten with soy milk or congee, or used in sandwiches or rice balls.