What to order at a Taiwanese breakfast shop
Perhaps try these eats when you need fuel to start the day
Breakfast is part of the day for many Taiwanese and Taipei is full of restaurants that sell an enormous range of dishes, from sandwiches and burgers to noodles and dumplings.
With sometimes dozens of menu choices often listed only in Mandarin, it can be difficult to know where to begin.
For a simple introduction, This Is Taipei recommends familiarizing yourself with three enduring favorites: egg pancake, fried dough stick in sesame flatbread, and radish cake.
Together, they showcase the range of textures found in a typical Taiwanese breakfast, from soft and chewy to crisp and flaky.
#1: Egg Pancake
A chewy breakfast staple with plenty of filling options
Egg pancake (蛋餅, dàn bǐng) is one of the most common Taiwanese breakfast dishes: a thin, slightly chewy crepe cooked with an egg, rolled up, and cut into bite-sized pieces.
It is usually served with soy sauce or a thicker, mildly sweet soy-based sauce.
The simplest version contains only egg, but most breakfast shops offer a long list of fillings. Popular options include cheese, ham, bacon, corn, tuna, and pork floss.
Some places also add ingredients such as hash browns, sausages, or fried chicken, turning the modest egg crepe into a much heavier breakfast.
The texture varies considerably between shops. Some use a smooth, soft wrapper, while others specialize in crispier or thicker handmade versions.
If you are trying danbing for the first time, the cheese or bacon versions are safe choices.
#2: Fried dough stick in sesame flatbread
Crispy fried dough wrapped in flaky sesame flatbread
Fried dough stick in sesame flatbread (燒餅油條, shāo bǐng yóu tiáo) consists of a youtiao, a long strip of savory dough deep-fried until crisp and golden, tucked inside a flaky sesame flatbread, known as shaobing.
Youtiao is not sweet, but has a crisp exterior and a light, airy center. The combination brings together the crunch of the fried dough and the layered, slightly chewy texture of the flatbread.
It's best eaten freshly prepared, before the fried dough begins to soften.
Some breakfast shops also offer versions with egg, cheese, or both added inside.
The dish is often sold at traditional Taiwanese breakfast spots, and many locals choose to pair it with hot or cold soy milk, which helps balance what can otherwise be a fairly dry and filling breakfast.
If you're not sure whether soy milk is your thing but want to give it a go, we recommend trying a sweeter, cold version.
In the version of fried dough stick in sesame flatbread we ordered from Yong He Soya Milk King, there was so much youtiao, it was practically spilling out of the shaobing. If the same thing happens to you, try dipping the leftover youtiao in soy milk.
#3: Radish Cake
Crisp on the outside and soft in the middle
Radish cake (蘿蔔糕, luó bo gāo) is made primarily from shredded white radish and rice flour, with the mixture steamed into firm blocks, before being sliced and pan-fried until the outside develops a golden crust.
Often sold in traditional Taiwanese breakfast shops, radish cake is generally served cut into rectangular pieces.
The dish has a mild, savory flavor, despite its English name suggesting something sweeter, and it's best served with soy sauce, garlic soy sauce, or chili sauce.
If you want something more filling, pair it with an egg cooked on top or a serving of soy milk.
The contrast between its crisp edges and squidgy interior makes it particularly satisfying when freshly cooked.
