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[Joan speaking] We're at a really popular breakfast place — Taiwanese breakfast — Fu Hang Dou Jiang.
It's super popular with locals and tourists now, too.
[KF Seetoh] Thank you very much, thank you....
[KF Seetoh] Wow.
[Joan] All right, so we got pretty much one of everything on the menu.
[KF Seetoh] So, that's their signature.... [Joan] That's the signature.
[KF Seetoh] It's a flaky flat braid. It's a....
[Joan] It's the thick version of this, which is a sesame flatbread.
[KF Seetoh] So, they put a bread into another bread!
[Joan] Yes, it's a carb sandwich. [KF Seetoh] It's a carb sandwich.
[Joan] It's a thick shaobing. The signature. [KF Seetoh] [...]
[Joan] They cook this in the kiln, which is kind of like a tandoor. It's very hot.
They push the dough on the sides,
so it's kind of caramelized,
and they brush the maltose on it, as well, so slightly sweet.
Yeah, this is the shaobing, which is the thin one or the regular one.
And we stuffed it with egg — scrambled egg, again,
and then the youtiao, which is the crispy crawler.
[KF Seetoh] So, the way they do this is, uh....
Homer Simpson style. AAAAAAHHHHGGGG.
Crispy, gummy, soft.... Egg is nice. Savory, salty....
So, why wouldn't this be a national breakfast?
You've got your burgers.... You know, people put stuff between bread. It's a sandwich.
It will kill you if you are carb-adverse, but otherwise it's good to me!
[Joan] This is our soy milk.
[KF Seetoh] This is normal. This is sweet soy milk.
[KF Seetoh] You can get it everywhere. [Joan] Yeah, so this is....
The hot soy milk they'll serve in a bowl, and the cold soy milk, they'll serve in a cup.
Later, you can take the Crawler and dip it in.
[KF Seetoh] They even have a cold version, yeah?
[Joan] I think soy milk doesn't taste the same in the States as it does here,
[KF Seetoh] Why? [Joan] So....
[Joan] Cuz it's not it's not made fresh, right?
They get soy beans they take the soy beans and they make the milk, and....
[KF Seetoh] And mill it? [Joan] Yeah.
[Joan] And then here, you can have it, you know — hot, cold, and....
Get it on the .... you could carry this and run, be on your way to work....
That is the Xian Dou Jiang, which is the salty soy milk.
I always thought it looked very gross, like, as a kid, it doesn't look very appealing....
But when I had it in Taiwan, I realized it's almost like a tofu stew.
[Joan] You can see, it's kind of congealed. [KF Seetoh] The curds are in there.
[Joan] They've added vinegar and chili oil, so it's almost like a breakfast stew.
[KF Seetoh] That fills you up. [Joan] Yes, yeah.
[Joan] It's good hot, you know, warm comfort food on a cool day. [KF Seetoh] Yeah, it's totally comforting. Right.
[Joan] And sometimes some of the places will put, like, pickled daikon in it as well.
[KF Seetoh] If you're hungry, and have have yearning for this, I tell you, you can't stop eating it.
Well, look at it this. It's a sticky rice bun....
and they stuff it with dough crullers.
See, I think they got a bit of pork [....] and braised meats and....
I think there's some greens in there. It must have greens and, uh....
It's crispy, gummy, porky, savory and lovely!
[Joan] So, this is the Dan Bing, which is like a crepe.
And it has a scrambled egg with chopped green onions inside....
And it's just kind of griddled.
And then rolled up and cut.
Pastry — the sesame pastry.
And the long one is a Caramel Hai, almost like the Taiwanese baklava.
And then one is a shredded radish with some black pepper.
[KF Seetoh] You got pulled pork, and you've got pulled turnips, uh....
[Joan] And the other one is green onion.
[KF Seetoh] What's your favorite?
[Joan] I like the [...] and the [...]
Like, usually, the line is too crazy here, so I won't come here unless I wanna get this,
because this is.... ....not necessarily....
The thick sesame bread is not necessarily at every breakfast spot.
....Where most of this menu, you can get....
[KF Seetoh] I think it'll be quite awhile before ("the world loves coffee") penetrates the breakfast culture of Taiwan.
[Joan] Yeah. [KF Seetoh] Because it's still very old-fashioned.
[KF Seetoh] People in China, in this part of the world, has been having soy milk for the longest time and, uh....
It's nice, you know?
I think the reason why people love this place and Taiwanese breakfast is because it's delicious,
it's fresh, it's made on-site every day....
It's cheap, you can eat it on the go....
And it's really hard to find outside of Taiwan.
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