Guanxi Grass Jelly | Hsinchu Signature Dish

Grass jelly and burnt grass jelly can be found across Taiwan, but there is only one "hometown of grass jelly" — Guanxi in Hsinchu. The climate and soil of Guanxi Township are particularly well-suited to grass jelly cultivation; the township has the largest grass jelly growing area in Taiwan, and the township farmers' association is the official production channel. In winter, a bowl of piping hot burnt grass jelly with peanuts and tapioca balls warms you from the inside out; in summer, a bowl of chilled grass jelly with condensed milk cools and refreshes. Guanxi grass jelly and the powder-dissolved versions sold elsewhere are simply not in the same league.

What Is Guanxi Grass Jelly

Grass jelly (仙草) is a annual herb in the Lamiaceae family, with the botanical name Mesona chinensis. Its leaves and stems contain natural gelling agents that, when dried, slow-cooked, and strained, produce a dark-brownish concentrated liquid. Adding tapioca starch or another starch and allowing it to cool produces a firm jelly. Traditional preparation requires dried grass jelly aged for at least half a year to allow the raw green notes to mellow into a richer flavor, then slow-simmered over wood fire for 4–6 hours. Guanxi grass jelly emphasizes natural extraction with no additives — pure grass jelly juice, pure starch, no artificial flavoring or coloring, producing a deep brown, glossy finish with a sweet, herbal aroma. It can be enjoyed chilled or heated.

Why is Guanxi the hometown of grass jelly? Guanxi Township sits in the hilly terrain of Hsinchu County, with a cool climate, good drainage, and altitude and sunlight conditions suited to grass jelly cultivation — giving Taiwan's largest grass jelly growing area. During the Japanese colonial era, Guanxi grass jelly was already exported as a summer cooling beverage; after the war, the township farmers' association assisted with contract farming and established processing facilities, becoming the official production channel. Township brands such as the Guanxi Township Farmers' Association and Jingpin Grass Jelly operate side by side; some shops insist on aging the dried grass jelly for 1–3 years before brewing, producing a richer flavor. The annual Grass Jelly Festival is an important local event in Guanxi; a bowl of hot burnt grass jelly when the Nine Descending Winds begin blowing is the most fitting way to enjoy it.

How to Drink It the Local Way

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Hot burnt grass jelly in winterWhen the Nine Descending Winds blow in cold weather, hot burnt grass jelly with peanuts, tapioca balls, taro balls, and red beans warms the whole body — the standard winter order in Guanxi.

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Chilled grass jelly in summerIn summer, cubed chilled grass jelly drizzled with brown sugar syrup or condensed milk is cool, refreshing, and slightly sweet — a classic of traditional Taiwanese cold desserts.

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Ask whether the grass jelly was agedOld shops typically insist on aging dried grass jelly for 1–3 years before brewing, which produces a noticeably richer flavor. Asking this question is a useful way to gauge how much care a shop puts in.

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Try grass jelly chicken soupLocal restaurants in Guanxi serve grass jelly chicken soup, simmered with grass jelly broth — dark brown in color, mildly sweet with an herbal note, a nourishing Hakka dish.

Local Knowledge

Verified endorsements (advertiser-filtered)

Guanxi is Taiwan's largest grass jelly cultivation area; the township farmers' association serves as the official production channel.
Traditional preparation emphasizes dried grass jelly aging and slow wood-fire brewing, naturally extracted with no artificial flavoring or coloring.
Brands including the Guanxi Township Farmers' Association and Jingpin Grass Jelly operate side by side; shops that insist on the aging method show noticeably different flavor.

Tips for Visiting

The Guanxi Township Farmers' Association headquarters has a retail center where you can purchase dried grass jelly and packaged grass jelly juice — a practical souvenir.
Each additional topping for burnt grass jelly costs NT$10–20; four or more toppings push it close to a full meal's worth, so watch what you order.
Pair the trip with Guanxi Old Street, Dong'an Ancient Bridge, and Luo's Study Hall for a half-day itinerary covering Hakka culture.

Information compiled from the Michelin Guide, Hsinchu City Government Tourism Bureau, Hsinchu County Government Tourism and Travel Division, and a large volume of public reviews, with sponsored content filtered out. Photos to be replaced with channel-exclusive material once Dio shoots on location.

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