Fu Hang Dou Jiang 阜杭豆漿 – Long Queues For Soya Bean Milk And You Tiao At Taipei
[Taipei] Fu Hang Dou Jiang 阜杭豆漿 is one of those food places in Taipei that keep attracting long queues, and you would just be tempted to join the line to taste what the fuss is all about.
Its specialty is in Taiwanese style breakfast food.
(Photo Credit: Zhc Janice)
That would mean Soy Bean Milk – both sweet and savoury versions, Dough Sticks, Egg Crepes and Roasted Pancakes (Shao Bing) with different fillings. Prices range from NT$25 to NT$54 (SGD$1.10 to SGD$2.50) per item.
Of course if you are a tourist here, it ISN’T about the money, but the time involved.
If you happen to walk past Hua Shan Market near Shandao Temple Station, you may wonder about the snaking line outside the building. Like ”Is there lottery to be won?
There is NOT over. After the queue on the ground level, it continues on the stairs till a foodcourt-like place on the 2nd storey.
Rough estimation of waiting time can range anything from 15 minutes to an hour. Not recommended if you have only that much time to spare.
Not over. The opening hours are from 5:30am till 12:30pm. Yes, people come in the wee hours before the sun rises to queue. Constantly, every day, except Mondays (when they are closed).
The fuss is about freshly roasted buns (like how they would for naan) and deep-fried dough sticks, that you could watch at the open-kitchen while queuing.
The Egg Crepe (NT$38, SGD$1.70) was chewy on its texture, having it fresh meant there was a lovely smoky aroma.
While the Soya Bean Milk (NT$25, SGD$1.10) was lightly smooth and fragrant, I honestly didn’t think it was very much better from the other established soya bean milk stores around.
Fu Hang Dou Jiang 阜杭豆漿
Hua Shan Market Level 2, No. 108, Zhongxiao East Road, Sec. 1 (Shandao Temple Station)
華山市場 2F忠孝東路一段108號紹興南街 (善导寺)
Tel: +886 2 2392 2175
Opening Hours: 5.30am – 12.30pm (Tue – Sun), Closed Mon
Wakanui Grill Dining – Steakhouse Using Meats From New Zealand And Cooking Techniques Of Japan, At Marina One
January 06, 2018