Fu Hang Soy Milk - Charcoal-Baked Shaobing In Taipei Since 1958

Long before the queues and Michelin Bib Gourmand recognition, Fu Hang Soy Milk was a humble neighbourhood breakfast shop. Opened in 1958 – when American aid flour was reshaping what Taiwanese people ate in the morning – it has spent nearly seven decades with a time-tested method that speaks for itself. Here, the shaobing is raised with an old-dough starter rather than commercial yeast, and baked in a charcoal oven that still sits at the front of the shop. Soy milk is ground from dried soybeans daily, the youtiao fried to order, and even the chilli sauce is hand-fried in-house.

Third-generation owner Hsu Ta-wei is in the kitchen from around three every morning. In recent years he has worked with a flour mill technician to convert decades of instinct into numbers – how many grams a handful of salt actually is, how water temperature should shift with the weather. The result is generational knowledge that now has a formula behind it.

There are no second branches, and the shop remains the one and only. Everything is made behind a glass wall on the second floor of Huashan Market, where the queue can watch the dough being rolled while they wait. The menu has 22 items; these are the ones that define it!

Thick Shaobing with Egg (厚餅夾蛋) — NT$50

The dish most tables order, and the clearest expression of what the shop is best known for. The thick shaobing is leavened with an old-dough starter, topped with sesame, and baked by pressing the raw dough against the wall of the charcoal oven, where it cooks by radiant heat. The result is a crust that shatters and a chewy interior that is split open and filled with a freshly fried spring onion omelette. The founder, a Jiangsu native who began making these by hand, built the shop's reputation on this one item.

Thick Shaobing with Egg and Youtiao (厚蛋夾油條) — NT$85

The most expensive item on the menu and the full version of the signature. The same charcoal-baked thick shaobing is filled with both the omelette and a whole youtiao, fried to order in the open kitchen. The sheer volume of orders works in the dish's favour: nothing sits under a lamp, so the dough stick is still hot and crackles when you receive it.

Salty Soy Milk (鹹豆漿) — NT$50

Hot soy milk is poured over vinegar, which sets the liquid into loose, silken curds. Topped with dried shrimp, preserved vegetables, spring onion, and torn youtiao, it is a dish that changes texture as it sits. Many first-time visitors order it alongside something from the shaobing range! House chilli oil and dark vinegar are also available to adjust it to your taste buds.

Egg Crepe (蛋餅) — NT$40

A plain danbing, cooked to order on the flat griddle that occupies its own station at the front of the ordering line. The batter is made in-house alongside everything else, and the crepe is rolled and cut at the counter. It is one of the mildest items on the menu, and most often paired with the shop's hand-fried chilli sauce.

Savoury Rice Roll (鹹飯糰) — NT$60

Glutinous rice is pressed by hand around youtiao and preserved vegetables, then compacted into a dense ball. It is one of the few items that travels well, and also one of the few that doesn't come out of the charcoal oven. A version with egg added is also on the menu at NT$75.

Shredded Radish Crisp Pastry (蘿蔔絲酥餅) — NT$35

Part of a small group of regional pastries the original founder brought to the menu, this one is laminated so that the outside bakes to a flake rather than a crust, and filled generously with shredded daikon that keeps a slight bite. It sits apart from the shaobing range and is easy to overlook on the first visit!

Spring Onion Savoury Pastry (蔥花鹹餅) — NT$35

The savoury sibling to the shredded radish pastry, made from the same laminated dough and worked through with chopped spring onion. It is the option for anyone who wants the flaky pastry but without the daikon!

Caramel Sweet Pastry (焦糖甜餅) — NT$35

The one dessert item at Fu Hang, and a long-standing favourite among regulars. Sugar is worked into the pastry and it caramelises against the oven heat, creating a thin, brittle sweet layer over the flaky base. It holds its texture for hours, making it great for take away.

Soy Milk (豆漿) — NT$35

Ground fresh from soybeans daily, served hot or cold. The hot version carries a faint smokiness picked up in the kitchen – and it is the one best to dip youtiao in. Both versions are sweetened by default; the cold soy milk's sweetness is fixed and cannot be adjusted. Those who prefer it unsweetened can order the hot version plain by asking for ching jiang (清漿).

Brown Rice Milk (糙米漿) — NT$35

There's no tea or coffee on the menu here. Beyond the soy milk, the other drink is made from roasted brown rice – thicker and nuttier, with a toasty depth. It rounds out a drinks list that has stayed deliberately narrow for decades.

Fu Hang Soy Milk has held a Michelin Bib Gourmand since the inaugural Taipei guide in 2018 and has consistently appeared in the selection since. For anyone in Taipei with a free morning, it remains one of the best places to enjoy a traditional Taiwanese breakfast, where its menu is still made by hand every single morning. However, do note that it's not uncommon for the shop to sell out and close by 12:30 PM!

Essential Details

Huashan Market, 2nd floor, No. 108, Section 1, Zhongxiao E Rd, Zhongzheng District, Taipei City
Opening Hours: Tuesday to Sunday, 5:30 AM – 12:30 PM; closed Mondays
Tel: +886 2 2392 2175
Nearest MRT: Shandao Temple Station, Exit 5