Mayi is a Taichung specialty summer soup made from tender jute leaves that are kneaded and rinsed to reduce bitterness before being simmered into a thick, dark green broth, usually served with diced sweet potato and dried whitebait for a mildly bitter, sweet-finishing flavor. Jute leaves are in season roughly from March to September, and old stalls around Wanhe Temple in Taichung's Nantun district remain the most representative place to try it.
Wanhe Temple in Nantun was built in the 23rd year of the Kangxi era (1684) and is one of Taichung's oldest temples; the old street around it remains the main cluster of mayi soup stalls. The Mayi Cultural Center, established in 2004 by the Wanhe Cultural and Educational Foundation with guidance from Taichung's cultural affairs authority, was the 32nd local cultural museum nationwide and Taichung's first privately run one. Mayi, da mian geng (alkaline noodle soup), and Dongquan chili sauce are commonly grouped together as the folk-named 'Taichung Three Treasures,' all highly regional dishes rarely found outside Taichung.
What is Mayi (Jute Leaf Soup)
Mayi (also written as 麻芛) refers to the tender leaves of the jute plant. After repeated kneading and soaking to reduce bitterness, the leaves are cooked into a thick, green soup, usually combined with diced sweet potato and dried whitebait, and seasoned with salt and fried shallots. Jute was originally an economic crop used to make burlap and rope; once processed, the leaves are edible. High in fiber and carrying a slight natural bitterness, they have been treated by local families as a summer soup for cooling the body and reducing internal heat. The soup is dark green and thick with a slightly sticky texture, mildly bitter with a sweet finish — a distinctly regional Taichung flavor.
Nantun was formerly known as "Lito Dian" (Ploughshare Store) and is one of the earliest settled areas in Taichung. Large jute fields existed here since the Qing dynasty era. Even after the jute textile industry faded, the tradition of kneading and cooking jute leaf soup remained deeply rooted in Nantun households. Wanhe Temple was first built in 1684 and is a city-designated historic site; old street stalls around it still sell mayi soup today. Taichung also has the Mayi Cultural Center, recorded in official sources as Taichung's first privately-run cultural museum. Mayi is listed alongside sun cake and Dongquan chili sauce as one of the folk-named "Taichung Three Treasures."
How to eat it like a local
Local knowledge
Verified facts (sponsor-free)
- Mayi is one of the folk-named "Taichung Three Treasures" and is highly regional — almost impossible to find outside Taichung.
- Wanhe Temple in Nantun is a city-designated historic site built in 1684; the surrounding old street is an officially recommended cultural walking route.
- According to official records, the Mayi Cultural Center is Taichung's first privately-run cultural museum, with exhibitions on the jute industry and culinary history — worth pairing with a visit.
Visit tips
- Multiple old stalls line Nantun Old Street (around Wanhe Road and the first section of Nantun Road), mostly operating during morning and lunch hours. They often sell out by early afternoon — go early.
- Mayi is a summer-only item (roughly June–September). In winter, most old stalls switch to other soups. Check current seasonal hours before going.
- You can combine the visit with Wanhe Temple, the Mayi Cultural Center, and the old trees at Wenshan Elementary School for a half-day cultural and culinary walk through the old Nantun settlement.
Data compiled from the Michelin Guide, Taichung City Government Tourism Bureau, and a large volume of public reviews. Sponsored content has been filtered out. Photos will be replaced with Dio's own channel footage after on-site shooting.
Frequently Asked Questions
What is mayi?
Mayi is a thick, dark green soup made from kneaded jute leaves, a Taichung-only summer specialty from the Nantun district.
When is mayi in season?
Jute leaves are harvested roughly from March to September, with old stalls around Wanhe Temple in Nantun as the main place to try it.
What are the "Taichung Three Treasures"?
The term commonly refers to mayi, da mian geng (alkaline noodle soup), and Dongquan chili sauce — three highly regional Taichung specialties.
Sources
- 萬和宮－臺中觀光旅遊網 — 官方旅遊網，萬和宮1684年建立
- 麻芛文化館 - 臺中市文化資產處 — 官方文化局頁面，2004年設立、台中市第一座民間地方文化館
- 麻芛 - 維基百科 — 黃麻嫩葉定義、產季3至9月
- 東泉辣椒醬 - 維基百科 — 確認台中三寶為麻薏、大麵羹、東泉辣椒醬