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The old soy milk shop inside the old market is a beloved breakfast spot in Jinshan, known for its half-century-old handcrafted soy milk technique. It uses imported non-GMO premium yellow soybeans, grinds them without filtering out the pulp, and boils the mixture until it develops a subtle caramelized aroma. Every customer who has tasted it can’t help but want to come back for more. The first-generation owner, Mrs. Chen Lin-bao, still helps package rice dumplings at the shop every day. The sticky rice dumplings contain meat floss, preserved vegetables, and a heat-softened oil stick. Although they look similar to the rice dumplings at other soy milk shops, the texture is far superior. No wonder many office workers in Jinshan stop by the market before their commute to grab a few dumplings to take with them. There’s also a traditional egg crepe with a slow‑crafted, fragrant flavor that you won’t find elsewhere. Source: New Taipei City Food Insider, August issue.