Taiwan Food Atlas

Jiaoxi Hot-Spring Water Spinach

Irrigated with 26–28°C hot-spring water, yielding uniquely slender and fiber-free stems — exclusive to Jiaoxi
📍 Yilan · Jiaoxi Hot Spring Area🏆 Collector's Pick · Specialty Agricultural Product♨️ Long stems, crisp and tender, virtually no fiber

Jiaoxi hot-spring water spinach is a special vegetable irrigated long-term with Jiaoxi's hot-spring water, which has a pH of approximately 7.7 and stays at 26–28°C year-round, rich in trace minerals such as iron, manganese, magnesium, and calcium. Under these conditions the stems grow unusually long and the fiber is fine enough to be barely noticeable, giving the vegetable a crisp texture and clean sweetness clearly different from ordinary water-field spinach — one of the few vegetables in Taiwan shaped entirely by hot-spring water.

According to Taiwan's Agricultural Knowledge Portal, Jiaoxi's hot-spring irrigation water has a pH of approximately 7.7, an alkalinity of about 338 ppm, and a temperature maintained at 26–28°C, rich in trace minerals such as iron, manganese, magnesium, and calcium. Jiaoxi's hot-spring vegetables were jointly developed and promoted by the Hualien District Agricultural Research and Extension Station and the Jiaoxi Township Farmers' Association, and now include hot-spring water spinach, hot-spring water bamboo, hot-spring loofah, and, more recently, hot-spring tomatoes and hot-spring organic rice.

What is Jiaoxi Hot-Spring Water Spinach?

Jiaoxi hot-spring water spinach is a special variety of water spinach cultivated long-term using Jiaoxi hot-spring water for irrigation. The water temperature is maintained year-round at 26–28°C, and the water is mildly alkaline and rich in trace minerals. Under these conditions, the water spinach grows quickly, produces unusually long stems, and develops fiber so fine it is barely perceptible when eaten. The texture is crisp and tender with a clean sweetness, markedly different from ordinary water-field water spinach. It is one of the few vegetables in Taiwan whose character is defined by hot-spring water.

The Council of Agriculture's Agri-knowledge website documents that Jiaoxi's hot-spring vegetables were jointly developed by the Hualien DARES (District Agricultural Research and Extension Station) and the Jiaoxi Township Farmers' Association through variety selection and field trials. The irrigation water has a pH of approximately 7.7 and a temperature of 26–28°C, representing a rare application of geothermal springs in agriculture. The Jiaoxi Township Farmers' Association lists hot-spring water spinach alongside hot-spring loofah and hot-spring tomatoes as part of its local hot-spring vegetable series — a geographically restricted specialty that is nearly impossible to replicate at the same quality outside Jiaoxi.

How to eat it like a local

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Stir-fried with garlic is the classicThe most common local preparation is a hot wok with garlic, stir-fried quickly, finished with a pinch of salt — letting the natural sweetness of the hot-spring water spinach shine.
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High heat, fast tossThe stems are slender with little fiber, so stir-fry over high heat and quickly. Too long in the pan and the water spinach will release liquid and go limp, losing its crisp appeal.
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Blanched and plainYou can also blanch it for 10 seconds in boiling water, drain, and drizzle with a little garlic oil and soy sauce paste. This is the clearest way to taste the difference from ordinary water spinach.
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Pair it with your hot-spring visitThe best approach is to eat nearby after soaking. Hot-spring vegetables taste best freshly harvested the same day, and once you leave Jiaoxi they are hard to find at the same quality.

Local knowledge

Verified sources (sponsored content filtered out)

  • The Council of Agriculture's Agri-knowledge website clearly records that Jiaoxi hot-spring vegetables were jointly developed and promoted by the Hualien DARES and the Jiaoxi Township Farmers' Association.
  • Jiaoxi hot-spring irrigation water has a pH of 7.7, a temperature of 26–28°C, and contains trace minerals — a rare agricultural application of geothermal springs in Taiwan.
  • The Jiaoxi Township Farmers' Association lists hot-spring water spinach as a local representative vegetable — a geographically restricted specialty product.

Visitor tips

  • Jiaoxi hot-spring vegetables are produced in limited quantities. For restaurants claiming to serve hot-spring water spinach, look for those that cooperate with the farmers' association or are established local restaurants.
  • Production may decrease during the summer heat. If you visit during an off-peak season, the menu may switch to hot-spring loofah or hot-spring tomatoes instead.
  • If you see 'Jiaoxi Hot-Spring Water Spinach' labeled on produce at markets outside Jiaoxi, treat that claim with some skepticism.

Information compiled from the Yilan County Government's Bureau of Commerce and Tourism, local township farmers' associations, and large-scale public reviews. Sponsored listings have been filtered out. Photos will be replaced with channel-exclusive footage after Dio's on-site shoot.

Frequently Asked Questions

What makes the hot-spring water used for this vegetable special?

It has a pH of about 7.7 and stays at 26–28°C, rich in trace minerals like iron, manganese, magnesium, and calcium — the key to the vegetable's distinct texture.

Who developed and promotes this vegetable?

It was jointly developed and promoted by the Hualien District Agricultural Research and Extension Station and the Jiaoxi Township Farmers' Association, a rare application of geothermal springs in agriculture.

What other hot-spring vegetables does Jiaoxi grow?

The lineup also includes hot-spring water bamboo and hot-spring loofah, with hot-spring tomatoes and hot-spring organic rice added more recently.

Sources

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