Whilst traveling through Taiwan, you’ll notice a ton of Taiwanese food stalls under the name “永和豆漿” [Yong He Dou Jiang]. I think–but could be utterly wrong–that the breakfast scene really picked up starting in the district of 永和 (near Taipei), which is why now all breakfast places use that name. Do you know the origins of 永和豆漿?
Every store is owned by a different family. The menu is generally the same, but the recipes can vary widely. Some stores make particularly good 飯糰 [fan tuan, or sticky rice roll], while others are better known for their 油條 [you tiao, or Chinese fried breadstick].
My mom and I tend to alternate between two specific 永和豆漿 locations, depending on how much time we have. The one on 光復南路 [guang fu nan lu, or Guangfu South Rd] at the intersection of 仁愛路 [ren ai lu, or Ren’ai Rd], right across from the 國父紀念館 [guo fu ji nian guan, or Sun Yat-Sen Memorial Hall], used to be one of our favorites. It has, unfortunately, been replaced by another store as of 2015. 😥
One of the more famous breakfast spots that doesn’t fall under the 永和豆漿 umbrella is 阜杭豆漿[fu hang dou jiang], which is located near Exit 6 from the Shandao Temple [善導寺 shan dao si] station, a couple blocks from the Huashan 1914 Creative Park. We tried out this place several years ago (in 2008-9?), waited in a decently long line to get our food, and thought it was good, but not spectacular. It’s definitely still hugely popular, though. So go check it out and let me know what you think of it! 😉
This brings me to our favorite 永和豆漿 place: the one on Fuxing South Rd, Section 2 [復興南路二段 fuxing nan lu er duan]. Easy to remember, since it’s right next to the Taipei City Fire Department and Fuxing Rd has the Brown Metro Line running right over it. The cross-street is 瑞安街 [rui an jie, Rui’an St]. I cannot say this enough: get there early. The line is long, the seats few, and the food so damn delicious. Forget about sleeping in, because most Taiwanese breakfast places have sold out by 11am and tend to stop serving around then as well.
The sacrifices we make.
Breakfast item #1: 燒餅油條 [shao bing you tiao]. 燒餅 translated is “fire-roasted bun”–a flaky flatbread typically decorated with white sesame seeds on top. Traditional 燒餅 is baked in a tandoor-like oven: stuck to the sides of thick, metal cylinders and dug out with a long hook. They can be either savory or sweet, stuffed with anything from red bean paste to braised beef.
But in Taiwan, they are most commonly paired with a stick of 油條, literally meaning “oil stick”. 油條 is a 12-16″ long piece of dough, deep-fried. And we all know how tasty fried things are. The best 油條 is one that is not greasy (in spite of being deep-fried), crunches like Parmesan crisps, and slightly glutinous and chewy on the inside. Many places tend to fry it until it’s hollow on the inside. Big no-no. They taste delicious with soy milk or 稀飯 [xi fan, or congee], too.
Breakfast item #2: 鹹豆漿 [xian dou jiang]. “Salty soy milk”. Strange? Maybe. Yummy? Oh yes. 鹹豆漿 is served as a hot bowl of fresh soy milk with dried shrimp, pickled radish, sesame oil, green onion, and/or pork sung [肉鬆 rou song]. Thrown in with a dash of vinegar to balance the savory. Vegetarian versions are eaten with 油條 [fried breadstick] crumbs, veggie pork sung, sesame oil, and/or green onion. I love it, but I grew up on it. What were your first impressions of 鹹豆漿?
Breakfast item #3: 飯糰 [fan tuan], Chinese “sushi” or rice roll. 油條 [fried breadstick], 肉鬆 [pork sung], and 榨菜 [za cai, or pickled mustard] are tightly bundled in a sticky rice blanket. Mmm. Good 飯糰/rice rolls don’t have too thick a layer of rice–just like good sushi–and filled to the brim with tasty stuffing.
Breakfast item #4: 蛋餅 [dan bing] is a scallion-flavored Taiwanese pancake with scrambled egg. Taiwanese pancake is thin like a crepe, but its texture is closer to an ‘al dente’ tortilla. The best 蛋餅皮[dan bing pi, or egg pancake skin], is QQ: chewy, crispy, and tender all in one pancake. 義美 Yi-Mei makes pretty good frozen 蛋餅皮 (which you can usually find in the frozen aisles of your Chinese supermarket!), but local Taiwanese food stalls still do it best.
The scrambled egg skin that is layered on top of the pancake is critical to a good 蛋餅 dish as well. It should be fluffy. Eat the egg pancake [蛋餅] with some thickened sweet soy sauce and Huy Fong “Rooster” chili garlic sauce, and I guarantee you’ll be hooked.
Breakfast item #5: 米漿 [mi jiang], sweet rice peanut milk. Also a strange-sounding food, but by golly, is it one of my favorite drinks to get in Taiwan. I’ve seen it very seldom in the US, so I drink gallons of this when I’m in Taiwan. It’s thick, still slightly granular, and has this toasty aroma from the roasted peanuts. Basically like a peanut smoothie. Mm.
Breakfast item #6: 黑豆漿 [hei dou jiang]. Black soybean milk. I don’t really have a clear picture of this, but a quick Google search gives a pretty good idea of what it looks like ;). Different kind of sweetness from regular soy milk. Just take my word that you’ll dig it. Mmm.
Did I miss any? These are just some of the foods I eat. What are your favorite Taiwanese breakfast foods? 🙂