Yilan Taro Paste (Yu-ni) | Yilan Signature Dish

Taro grown in the Toucheng and Jiaoxi areas of Yilan produces a particularly soft, fluffy texture and intense aroma. Longstanding shops insist on steaming and making the paste fresh each day, using no frozen pre-mixed product. Taro paste balls, taro paste rolls, and taro paste puffs each have their devotees, making this the most substantive dessert choice on Yilan's old-street souvenir strips.

What is Yilan Taro Paste

Yilan taro paste is made from locally grown taro (a variety cultivated in Toucheng and Jiaoxi) that is steamed and then mashed into a smooth paste, mixed with lard (traditional version) or vegetable oil and sugar. High-quality taro paste is pale purple with a hint of grey, silky-smooth with no lumps, and melts on the tongue with the characteristic powdery fragrance of good taro. It is shaped in different ways: taro paste balls (round, filled with red bean paste or black soybean paste), taro paste rolls (wrapped in a thin crepe), and taro paste puffs (encased in pastry and baked) — distinct textures, same base.

The Yilan County Agriculture Department's taro production area report and the Toucheng Township Farmers' Association's taro promotional materials both note that Toucheng and Jiaoxi are important taro-growing areas in Yilan, where soil and climate conditions produce a fluffier, starchier taro than flatland varieties. The County Government's tourism website lists Yilan taro paste as a local specialty; there are more than a dozen dedicated or multi-product shops selling taro paste on Toucheng Old Street and Jiaoxi Old Street, each with different recipes and seasoning ratios, creating a competitive ecosystem.

How to eat it like a local

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Ask whether it was made fresh todayBefore buying, simply ask the vendor 'Was this steamed today?' Shops committed to fresh-daily production won't dodge the question. It's a direct way to filter for quality.

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Plain taro paste balls are the best quality benchmarkSimple taro paste balls or small sweet soup without complex fillings let you directly assess the taro's softness and aromatic intensity on its own.

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Taro paste puffs are best for taking homeTaro paste puffs, encased in pastry, keep well at room temperature and make better souvenirs. Taro paste balls and rolls are best eaten on the spot.

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Try it cold for a firmer textureChilled taro paste sets firmer; some shops offer a cold version. The texture shifts from creamy and yielding to dense and substantial — a matter of personal preference.

Local knowledge

Verified sources

The Yilan County Agriculture Department's taro production area report confirms Toucheng and Jiaoxi as the main taro-growing areas in Yilan, with documented variety characteristics.
The Toucheng Township Farmers' Association has taro promotional materials covering the history and variety characteristics of locally grown taro.
The County Government tourism website lists Yilan taro paste as a local agricultural specialty, with Toucheng Old Street as the primary promotional venue.

Visitor tips

Some products marketed as 'Yilan taro paste' in tourist areas use taro sourced from other counties or frozen taro paste mix. Confirm the origin before purchasing.
Taro paste shops are dense on both Toucheng Old Street and Jiaoxi Old Street; buying from one shop on each street and comparing the aroma and smoothness is recommended.
Taro paste has a fairly high fat content (lard in the traditional version). Those watching fat intake can look for shops that use vegetable oil instead.

Sources: Yilan County Agriculture Department taro production area report; Toucheng Township Farmers' Association promotional materials; County Government tourism website. Photos pending replacement with Dio's own shots.

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