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鐘記燒餅

Penghu CountyMagong CityChinese bakery

4.2/ 5
2,896

A thick, kiln-baked shaobing on Wenkang Breakfast Street, with a texture closer to bread that is crisp outside and soft and fluffy inside.

At a Glance

Cash only
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Signature Dishes

  • Shaobing

    Baked at high heat in a kiln, it has a relatively thick crust with a crisp exterior and a soft, fluffy interior, plus a light dough aroma and sweetness; it has also been described as rather thick and hard, more like bread than traditional flaky pastry.

  • Shaobing with Scallop Sauce, Scallion Egg & Youtiao

    The scallop sauce contains dried fish and scallop pieces, with savory flavor and a mild kick; it comes with soft scallion egg and freshly fried youtiao that are crisp and chewy, while preferences between scallop and char siu may differ.

  • 珠螺 Scallion-Egg Shaobing with Youtiao

    The 珠螺 has a crisp bite, while preserved egg makes the shaobing moister; the scallion egg is fragrant and the youtiao has a lightly crisp, oily aroma. If you want to keep the crisp texture, eat it on site.

At a Glance

Value verdict
One serving of shaobing with scallion egg and a little scallop sauce was recorded at NT$75.

What you should know

Best for

  • Good for a quick bite

Avoid if

  • If you prefer thin, crisp traditional shaobing

What you should know

  • If you are concerned about greasiness, you can choose half a portion of youtiao, which may feel more balanced.
  • One past visit involved arriving early to queue because business was brisk; a late-February visit had no line at all.
  • The shop is in an alley, parking may be inconvenient, and there is no restroom inside.