GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some recipes use dried shrimp instead of small fish. Thickness, bitterness and serving temperature vary.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Leafy, slightly bitter, sweet and savory.
- Chili heat
- Texture
- Slippery leaves, soft sweet potato and small whole fish.
- How it’s made
- Prepared jute leaves are simmered with sweet potato and small whitebait, then seasoned with salt and white pepper.
Some recipes use dried shrimp instead of small fish. Thickness, bitterness and serving temperature vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Taiwan.
About this regional connection
Taiwan: Taichung and central Taiwanese jute-leaf soup.
Ask if they have it first
请问你们有麻芛湯吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A summer bowl from central Taiwan
This account describes a tradition or story, rather than an established historical fact.
Mawei, also called mayi, is an edible jute leaf used in central Taiwanese cooking. In Taichung, its distinctive slippery texture and bitterness are paired with sweet potato in a familiar summer soup. It can be enjoyed warm or chilled.