At five in the morning, the metal shutters on Yonghe's Minzhi Street have barely rolled up when the sizzle of hot oil hitting the iron pan cuts through the quiet. Dough slapped onto the work surface, scallions scattered, pepper shaken on, rolled, flattened — a sequence of movements as fluid as choreography. The moment the scallion pancake hits the pan, the scent of scallion, pepper, and dough bursts open at once. This is Yonghe Jiaxiang Soy Milk — the signature breakfast that the 2025 Michelin Bib Gourmand singled out for Yonghe.
What is a Yonghe scallion pancake?
A scallion pancake is a traditional breakfast bread made by kneading flour into dough, folding in scallions and pepper, repeatedly rolling it out, spreading oil, rolling it up, and flattening it again. Pan-fried until golden, the outside is crispy and the inside has distinct layers with a springy chew — a classic item on Taiwanese breakfast menus. The Yonghe scallion pancake is known for its especially elastic dough and prominent pepper flavor. Freshly made and then folded around a half-cooked egg, the yolk flows into the bread's layers; paired with unsweetened soy milk, this is the local breakfast formula. One scallion pancake with egg and one bowl of savory soy milk is the breakfast Yonghe people know by heart.
Yonghe Jiaxiang Soy Milk is located on Minzhi Street in Yonghe and is one of the breakfast shops officially named among the "8 dishes most loved by inspectors" in the 2025 Michelin Guide New Taipei Bib Gourmand. The Michelin commentary specifically mentions the scallion pancake's "golden crispy exterior and elastic dough." One important distinction: Jiaxiang Soy Milk has no direct connection to the widely known chain brand "Yonghe Soy Milk." Yonghe is one of the origins of Taiwan's soy milk culture — early mainland-born veterans set up several 24-hour soy milk shops here, gradually creating the nationwide association between Yonghe and soy milk. Jiaxiang is a representative old-timer within this food lineage.
How to eat it like a local
Local knowledge
Verified credentials (sponsored content filtered out)
- Awarded the 2025 Michelin Guide New Taipei Bib Gourmand, an official recognition for accessible everyday food.
- Selected as one of the "8 dishes most loved by inspectors" in the Michelin Guide, with commentary noting the golden crispy exterior and elastic dough.
- Yonghe is one of the origins of Taiwan's soy milk culture and leads the country in early-morning soy milk shop density.
Visitor tips
- Jiaxiang Soy Milk has no direct connection to the chain brand "Yonghe Soy Milk" — don't confuse the two.
- Early-morning crowds are large and seating is limited; sharing a table may be necessary for dine-in.
- Parking near Minzhi Street is inconvenient. Taking the MRT to Dingxi Station and walking is the most straightforward option.
Information compiled from the Michelin Guide, New Taipei City Tourism and Travel Bureau, and large volumes of public reviews, with sponsored content filtered out. Photos will be replaced with exclusive channel footage after Dio's on-site shoot.