On a summer day in Nantun Old Street, a street stall beside the temple lifts the pot lid and a wave of grassy fragrance rushes out. Dark green thick soup holds diced sweet potato, while dried whitebait float at the surface. The vendor scoops a bowl, scatters a few fried shallots on top, and hands it over piping hot — the first sip carries a mild bitterness that circles the back of your tongue, then a sweet aftertaste rises like the finish of tea. With soft, yielding sweet potato on the side, a cool sensation spreads through your body. This is what Taichung locals call mayi.
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.