In the commercial district in front of Dajia Zhenlangong Temple, incense smoke drifts through the air. In the window of an old pastry shop by the temple, rows of purple spiral pastries are arranged — each one coiled in layers like petals. Pick one up; a gentle bite causes the flaky crust to scatter like feathers, revealing a smooth taro paste filling inside. The distinctive soft texture and faint milky fragrance of Dajia taro slowly melts in your mouth. This is the gift that coastal Taichung offers pilgrims and travelers, and it is the defining work of turning Dajia's agricultural produce into pastry culture.
What is Dajia Taro Pastry (Yutou Su)
Taro pastry is a Taiwanese pastry with taro paste as the filling, wrapped in a spiral flaky dough shell. The Dajia version uses locally grown "Dajia taro" as the main ingredient, resulting in a filling that is smooth and slightly grainy with a pronounced taro aroma. The dough is made by repeatedly rolling and layering oil pastry and oil crust until the crust forms a striking purple-and-white spiral pattern when cut. Once baked, a single press makes it shatter into distinct layers. Compared to pineapple cake, taro pastry has higher moisture content, requires refrigeration, and has a shorter shelf life — it is typically a souvenir that pilgrims or travelers buy to eat soon, rather than a long-term gift.
Dajia is located in Taichung's coastal area and is one of Taiwan's well-known taro-producing regions. Local Dajia taro is prized for being soft and richly flavored. The Zhenlangong commercial district, boosted by the Mazu pilgrimage culture and the procession event, has long been home to multiple old pastry shops specializing in Dajia taro products, turning taro pastry into the most representative souvenir of the coastal area. This guide uses the Dajia taro growing region and the Zhenlangong commercial district's flaky pastry culture as its anchor, presenting the "category" rather than individual shops — which one suits your palate best is part of the fun of exploring on the spot.
How to eat it like a local
Local knowledge
Verified facts (sponsor-free)
- Dajia is a well-known taro-producing area on the Taichung coast. Dajia taro pastry is the representative souvenir category here, with a clear produce-origin advantage.
- The Zhenlangong commercial district, shaped by Mazu culture, has long concentrated multiple established taro pastry shops — a pastry cluster with genuine regional roots.
- This guide uses "category + commercial district" as its anchor. Specific representative old shops are pending on-site verification; no single shop is promoted above others.
Visit tips
- Shops in the Zhenlangong commercial district are distributed around the temple area. Walking is easier than driving; combine with a visit to the Mazu temple.
- During the Mazu procession (third lunar month) crowds are enormous and accommodation is hard to book. Visiting on a regular day or outside the procession period makes for a more relaxed experience.
- Taro pastry requires refrigeration. If your trip extends beyond half a day, choose vacuum-sealed packaging or buy on the day you head home.
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.