In the early years, this market served as an entrepot for buying/selling pickled vegetables. In order to satisfy the breakfast needs of the people in the market, street food vendors began developing and evolving, coming up mouthwatering delicacies such as oyster porridge with roast meat, the thirst-quencher and heat-reducer black tea ice and frozen taro, the hot-off-the-steamer pork buns, or glass noodles in chicken soup, all of which are simple to make, delicious to eat, and wouldn’t put a dent in one’s pocket, making each of these foods inseparable to the daily living of the Taichung locals.
