Liu Chuan Bo Scallion Pancakes

In a region famous for its scallions, Liu Chuan Bo has become the most well-known name for scallion pancakes, drawing visitors from across Taiwan to this unassuming roadside stand. What sets their pancakes apart is the quality of Yilan's scallions - sweeter and more aromatic than varieties grown elsewhere - combined with decades of technique perfecting the dough's layers. Each pancake is made fresh when you order, hand-stretched until thin, generously layered with chopped scallions, then pan-fried until the outside achieves that ideal combination of crispy and chewy while the inside stays soft. The scallions retain a slight crunch and release their fragrant oils when you bite in. Lines can be incredibly long, especially on weekends when tourists descend on Yilan, but watching the skilled hands stretch and fold the dough while you wait is part of the experience. They also offer versions filled with ham, cheese, or other ingredients, but purists swear by the original plain scallion version that lets the quality of the ingredients speak for itself. It's simple food elevated to an art form through quality ingredients and masterful execution - exactly what Taiwanese street food does best.