Wes and I Try The WEIRDEST Soup You Can ONLY Get In Taichung

[@Curly3373]

*let’s bring Prozzie over 100k!!! ✌️

[@followxiaofei]

I would swim in that

[@PauMoBoy]

哈哈哈哈 ~ 好點子

[@giannishen]

I will buy that soup. 👍😁👌

[@jhleeify1]

Bring Ku along, please

[@oooopppp2]

XDD good idea

[@matsuzaki711]

小飛湯！

[@jerrylai438]

蔴意對我這個老台中人來說，它其實主要是用來淋在白飯上的，淋在白飯上後把它攪拌均勻，不管冰的或熱的，它不必配任何菜都能非常下飯，我個人最喜歡冰蔴意淋在熱白飯上。早期台中農村裡幾乎每家都會種，以前我家後院就有種，煮之前揉的比較久的話會回甘，蔴意裡加一些其他東西是為了改善苦澀味，我們家只加地瓜不加小魚乾，因為先母不喜歡腥味。另外，也並不是所有台中人都吃的，很多台中人也沒聽過這東西，所以沒記錯的話好像有個作家說這是貧窮的味道。

[@rogeryu9944]

我吃過普通好吃，菜市場偶爾看到小販會賣。😅 聽老人家說可以清腸胃。

[@bugs72930]

貧窮的味道是劉克襄說的...超無言，虧他還主持過行腳節目

[@jerrylai438]

@@bugs72930 其實他說的也不完全是錯，只是用辭上讓人有點不舒服。

[@bugs72930]

@@jerrylai438 我想以他是作家的身分，應該不是用詞不精準的問題...

[@sxgarygoodness375]

我小時候阿媽也有種過, 然後我都會幫她挑葉子,她在洗的時候都會搓久ㄧ點, 這樣吃起來比較不會澀

[@twilightdawn2001]

麻薏學名 (Corchorus capsularis L.)，原產於印度等地，約於 1,600 年代由荷蘭人引進臺灣種植。中部常以黃麻的嫩葉，經過搓揉，減少苦味的步驟，加入地瓜和魩仔魚等煮出清涼消暑的麻芛湯，是先民應對炎夏中暑的智慧。（Wikipedia)

[@Green-zi9gn]

台中地區特有的農作物（家常菜湯），麻薏是一種食用嫩葉， 作法： 適量水煮少許蕃薯（地瓜） 吻仔魚至熟 再將麻薏放入於煮開的鍋中 最後勾芡 即成一道 濃稠爽口 略帶苦味的湯。

[@lichinchen5246]

這是一種植物草蔬菜，夏天才有，有解熱解毒功能。

[@忠信-o4i]

蔴薏湯是好東西，這種古早的湯老一輩的都愛。

[@giannishen]

Prozzie的酷加上衛斯理（韋斯）的親切，很喜歡這個組合，這次的特效也很棒！ 麻薏湯確實是台中的特色美食，如果裡面有可愛的小飛，我相信大家會衝去買！👍😀👏 麻薏又被稱為「麻芛」，是黃麻的嫩葉及嫩芽，經過挑葉、搓揉，去除黏液及沖洗苦汁後，加小魚乾、 地瓜以及勾芡。清涼降火氣又能增加飽足感的「麻薏地瓜湯」，是台中在地人最具古早味的消暑聖品。 麻薏對人體有很大幫助，不僅能抗氧化、顧胃、幫助排便等功效，盛夏時食用能降火氣。若用來拌飯， 能增加飽足感，不過醫師提醒，「麻薏」的鉀離子含量較高，洗腎患者應少吃。以上僅提供大家參考！ 註：那位小朋友賣多少錢？你們有問出來嗎？謝謝分享！👍😁🙏

[@MYLeeTXG]

麻薏湯的消暑吃法： 1. 夏天 2. 把麻薏湯放到冰箱冷藏 3. 冷白飯 把適量白飯倒入麻薏湯攪拌均勻，就是一道盛夏清涼午餐：麻薏泡飯 我是在地台中人，小時候(住鄉下、幾十年前)很喜歡這樣的消暑吃法

[@giannishen]

@@MYLeeTXG 麻薏湯是很養生的食物，可以冷吃很棒！👍😀👌

[@Prozzie]

haha i didn't see any price tag on the child

[@giannishen]

@@Prozzie If you see it next time, we have to buy that child. 😁👌

[@lifeintaiwan]

That stuff looks........ interesting

[@dragonerwolf]

Allan go eat it!

[@davesmith3972]

蔴薏，kind of capsularis, take a try!

[@陳宣志-p1u]

這叫做 "Corchorus capsularis" (麻薏), 只有台中有的食物, 煮的時候要用手用力搓揉三十分鐘以上以去除苦味, 是一道不容易煮食的菜, 就算是中部也不見得大家都知道, 偏向台中以北地區(豐原以北)才會吃的, 例如說你去問彰化人可能就不知道了. This is called "Corchorus capsularis" . It is a special food in Taichung. When you cook it, you must knead it with your hands for more than 30 minutes to remove the bitterness. It is a dish that is not easy to cook. Even not all of the Taichungness know it. It's more like it's well known in northern part of Taichung (above Fengyuan). For example, if you ask people in Changhua, they might not know.

[@Wei723]

台中人+1　 一直到出社會工作離開台中之後才知道外縣市的人不喝這個(甚至沒有聽過) 每年夏天，週末的時候桌上都會出現這道"湯"，熱到沒有食慾的時候是很好入口的食物 :D

[@廖靖雯]

真的妙，台中特色食物

[@wfireC]

應該是冷的吃吧？

[@Wei723]

我們家是冷著吃～ 因為夏天食物也不太能煮完之後『放涼』，所以都是煮完之後放冰塊快速降溫再吃 我沒買過外面煮的蔴意，不知道Prozzie和Wes他們在攤上吃的是熱的還是冷的？

[@d795652]

蔴薏是老一輩常種的野菜，早前在田邊會種的，不用特別的照顧，不怕蟲不易生病，那種小魚是吻仔魚，地瓜也是種在田邊，日據時代稻米是上繳賺錢的，主食是地瓜。這是一道普通人吃的料理，在田邊摘蔴薏挖地瓜，在小溝裡抓個吻仔魚，來溫飽一家人。蔴薏是要特殊的洗法，才能洗出那種膠質，非常養生的一道菜。

[@台美日友好台美日友好]

麻薏！稀有，產期很短！夏天我媽種的也只能吃3次！……店家能做來賣！我也第一次看到！

[@h94h94y3m06]

應該是把她的苦澀味給洗掉!!!!而黏稠感是有人會加太白粉 或者是用秋葵的黏稠液代替 我阿嬤家她們都是用秋葵....(如果只單靠麻薏己的黏稠其實是不夠的)

[@spring17590]

@@台美日友好台美日友好 蔴薏指的是黃麻的嫩芽 夏天生的很快 老了就不能吃了 因為他是做麻布的原料 除非你咬的動

[@台美日友好台美日友好]

@@spring17590 類似香菜的氣味！小時候不敢吃！😁

[@crist504]

@@spring17590 長知識了👍

[@WesDaviestravel]

It tastes wayyy better than it looks 🤣

[@work58cat]

台北買的帽子❤️

[@humikamui]

Corchorus capsularis (also known as patsun), commonly known as white jute, is a shrub species in the family Malvaceae. It is one of the sources of jute fibre, considered to be of finer quality than fibre from Corchorus olitorius, the main source of jute. The leaves are used as a foodstuff and the leaves, unripe fruit and the roots are used in traditional medicine. The leaves and shoots of this plant are widely eaten in salads when young and are used as a cooked leafy vegetable when older. The leaves are dried and powdered to use as a thickener in soups or as a tea. The immature fruits are also eaten, raw or cooked. The plant is also used in herbal medicine. The leaves have been used to increase appetite, as an aid to digestion, as a laxative and as a stimulant. An infusion of the leaves has been used to reduce fever, and the roots and leaves have been used against dysentery. The seeds contain a digoxin-like substance and are poisonous to both animals and insects.

[@greencopycat]

mua yi soup, is one of my father’s favorites; however, i am not a big fan.

[@LukasInTaiwan]

Nice video as always with you two! As much as I appreciate the final Prozzie monologue in the video, you do know that KZbin allows extra ads for 8min+ videos now right?

[@WesDaviestravel]

I was gonna let him keep making 10 minute videos ;)

[@Prozzie]

I tried putting 3 ads in an 8 minute video but it didn't work

[@vchen6438]

Many thanks for introducing the soup，if I visit Taichung and going to the market to look at the soup,I will try to taste it.

[@work2687]

台中人從小吃的湯,有一點苦苦的,所以會加甜甜的蕃薯

[@MYLeeTXG]

麻薏湯的消暑吃法： 1. 夏天 2. 把麻薏湯放到冰箱冷藏 3. 白飯 把適量白飯倒入麻薏湯攪拌均勻，就是一道盛夏清涼午餐：麻薏泡飯 我是在地台中人，小時候(住鄉下、幾十年前)很喜歡這樣的消暑吃法

[@lewistsai1476]

Thanks for sharing this special soup. I never had the soup but it’s good to know.

[@Prozzie]

Let me know if you try it! I wonder if you’ll like it

[@melissa00815]

This soup is very common in the small countryside of the central region. It is very troublesome to make this soup. It needs to wash off the astringency. Keep the vegetable collagen. This is a seasonal soup. It is not available every day so the elders love this soup. Young people rarely eat it. The elders say that the collagen of this vegetable can increase the mucous membrane of the stomach. Protect the stomach

[@hollo1232003]

Taichung special seasonal food.

[@mintsoda]

Greeting from Canada. Wish I can have a bowl of that soup right now, I miss it so much!

[@oma6974]

Some Egypt people will cook it as a meal, cool down the heat in hot weather

[@cw1598cw]

You guys are awesome! I don’t even know this “soup” being a Taiwanese for 40somthing years! Happy to see you prozzie! Hope you discover something which can “trigger” your enthusiasm.

[@joycec5094]

I know the soup. it is really traditional recipe for Hakka people in middle of Taiwan. a little bit bitter with sweet potatoes. I love it.

[@someivy]

I am from Taichung, my mom usually cooks this soup in the summer. It's health and relieve body's heat and sunstroke. The best way to eat this soup... put it to your refrigerator. And pour the cool soup on the hot rice, that gluey taste can make the rice taste sweeter. (Yam have the same gluey texture and Japanese also pour cool Yam mushy on the hot rice) It's a lot of work to cook this soup, thanks my mom always cooking it for us. :D I really love this kind of soup !

[@zxcvroger12g]

蔴薏湯應該只有中部才有，溫的就好喝，夏天冰過後涼涼的很消暑! 有的人會加地瓜也好吃! (Google翻譯希望看得懂)Mochi soup seems to be only available in central Taiwan. It is delicious when it is warm. After the ice is over in the summer, it will be cool and cool! Some people will add sweet potatoes and it is delicious!

[@SophiepTran]

That's a classic flavour combination found in many Asian countries. In Vietnam we make a rustic soup from sweet potatoes and malabar spinach in a garlicy shrimp soup.

[@humikamui]

麻薏湯和大麵粳我都愛 ❤️❤️❤️ 而且麻薏湯要喝冰的才夠味~~ ❤️❤️❤️

[@liudwan44]

Classic grandma’s summer time dish from Taichung! everyone considers it gross except for local Taichung people lol it tastes better when it’s served cold

[@wfireC]

I would think so if it's for summer.

[@peng66ujm]

我是台中人，二位放心...只要賣錢的食物都可以吃不用怕

[@加疼鷹-y2c]

僅限正常國家。

[@係兄弟就來砍我啊]

小時候阿嬤會煮麻薏湯 裡面再加點白飯 這樣像粥一樣 很好吃 懷念

[@kevinhctsai]

It is definitely Taichung's special soup. There is a coffee shop in Taichung 默契咖啡 that they have 麻薏咖啡。

[@myw2ezy]

It is known as Corchorus capsularis. The story/culture behind the dish is that it is traditionally farmers' morning tea or afternoon tea, as the it helps relief heat from farm work in the sun, hence more commonly served below room temperature . It is a dish where not much chewing is required. mua-inn can be easily gulped down and provides relief from heat. Sweet potato is to satiate hunger. Dry prawn and fish is to add sodium as to large amount of sweating from farm works means lose of sodium.

[@周佳舜]

以前住台中鄉下阿嬤偶爾會煮麻薏湯，湯的味道有一種很特殊的味道，這是一種很健康的湯品對身體很好呦～～

[@月風-m4h]

這個“蔴薏湯”我在家會煮，苗栗鄉下的市場可以買到“蔴薏葉”，回家撕碎煮成湯😋👍💖，滷大塊的豬肉，我喜歡切一口大小的塊狀😋。

[@神明桌上的電鍋]

直接撕碎就煮？這樣沒苦澀味？

[@月風-m4h]

@@神明桌上的電鍋 本來就略帶微微苦澀味（比你想象的淡很多），加入湯裡量的比例湯還是較多的，煮沸湯會變成略帶黏稠感。

[@神明桌上的電鍋]

@@月風-m4h 所以事前搓揉動作都是多餘的？老一輩可是搓揉一遍又一遍才把苦澀味降低，單一你說撕成碎片就投入烹煮就剩下一點苦澀味…，實在難以致信，市面看到的不論民間還是攤販的湯品舀起來都是看不太到葉子形狀，或許你的做法不同？

[@月風-m4h]

@@神明桌上的電鍋 反覆搓揉一定要的，味道才會有特殊的變化。

[@dragonerwolf]

Ha, I had to learn how to use that sweet potato starch in my soups. Probably to increase calories. I had that soup a long time ago. There are several braised pork places I used to go to in Changhua, don't know if they are there anymore.

[@peaceai4297]

I‘m from Taichung. My mom cooks it, but I never eat it. The taste is just something that I can’t accept. You guys are brave!

[@Prozzie]

haha the taste wasn't too bad. It has a really weird texture though

[@specex]

Taichung, Nantou, and Chunghwa areas have great regional food.

[@chrislee4243]

Yes, we had that same soup at home when I was young, very delicious!

[@jamesc571]

In all Wes's gourmet videos, he is able to talk in a very detail and descriptive ways and provide positive, encouraging words to all the dishes and to the restaurants he visit , this 蔴薏 soup is I believe the first time a dish made him speechless :D I can see he tried to put some positive spin... :)

[@chrischang1980]

Sometime we call it "油麻葉湯", and people in Yilan cook this dish too. The version in Taichung seems like a way more thick. The little fish & sweet potato is the must have ingredient in its original recipe. There is another kind of soup called "枸杞菜湯" which is similar as this, but we don''t put sweet potato inside.

[@wendyhappy57hsieh10]

Prozzie, thank you for introducing jute soup from Taichung in your video. As a Taiwanese in taipei city, I have never heard this kind of soup. According to Wikipedia, jute soup is good for health, and it can clear summer heat in your body. No wonder jute soup is a very popular local food in Taichung during the summer. By the way, Prozzie is as handsome as the American movie star Tom Cruise in my mind. And I hope you can reach the goal of 100k youtube subscribers soon.

[@dchen2004]

Originated in India and introduced by the Dutch. It’s available only in central Taiwan. Only people in central west region know about it. I grew up eating it. Supposed to be bitter in taste and cool you down in the humid summer time.

[@eugenejaw5541]

這梗可能需要解釋一下：通常歐美日常餐飲中沒有藻類食物。留學時，有次朋友在家中簡單用餐（那同學有點像衛斯理的型），當我拿出紫菜夾白飯時，他面露噁心驚恐地大喊一聲「藻類喔！」，我表示若無法接受可以只吃肉類和青菜...，但他隨即願意嘗試看看，只吃了一口，覺得美味，就單用紫菜把整碗飯吃完了。

[@陳逸軒-s8s]

我也來補充一下，就跟牛奶一樣，亞洲人能分解的藻類，歐美人大多數無法分解，所以他們吃起來的味道並不好，這也是亞洲普遍有食用藻類的習慣但歐美卻沒有。 簡單來說我們吃藻類會有一種特殊的甘甜味(鮮味)，但白種人大多數是吃不出這種美味的(當然也有例外)，相對的，我們喝牛奶會烙賽而他們普遍不會！

[@wfireC]

@@陳逸軒-s8s 原來如此。

[@lovechen5609]

麻薏不是藻類，是野菜!

[@土爪]

麻薏湯冷熱皆宜，天熱時都買回家冰，再用冷的攪拌白飯，頓時胃口大開

[@susuma9834]

麻薏 是黃麻。黃麻的嫩葉可以食用。可阻擋自由基的生成、有抗發炎、房癌症的功效。

[@wfireC]

The soup is made of the tender leaves of jute. And it uses sweet potato to make it sticky. There are also small fish. It is supposed to have cooling effect for the body, and it is a good soup in summer.

[@仙魔道]

蔴意製作很麻煩的要把梗拿掉之後還要揉戳出汁才會黏稠狀！夏天吃有清熱作用⋯⋯加飯一起吃可多吃2碗😂

[@mq7950]

😁還要配菜埔米(蘿蔔乾)!

[@i2hellfire]

Never seen that before, but that's not surprising. There are definitely local dishes that aren't commonly found. I was craving a dish I grew up with called "mee go muay", a sweet sticky rice porridge with longan that can be served hot or cold. I'd never seen it outside my parents house, so I asked some Taiwanese friends if they'd heard of it, but none of them were familiar with it. When I asked my parents about it they said it was from Tainan (?) and just gave me the recipe so I can make it myself.

[@Prozzie]

ooooo I want to try!

[@i2hellfire]

@@Prozzie Hey if you can find it in your travels, that'd be pretty awesome. I've looked up and down NYC for it, and yea it ain't here. But you're in Taiwan, and someone has to serve it, right?

[@Prozzie]

@@i2hellfire I’ll keep my eyes open for it

[@JanJan-is2ef]

以前傳統食物，製作過程需要搓揉很麻煩，現在已經很少出現，我超喜歡吃，身為台中人我不知道只有台中有

[@廖靖雯]

出了台中就消失了🤣

[@威爾森-m4y]

現在菜市場有賣半成品，回家直接下鍋就可以了，不用那麼辛苦自己處理

[@crist504]

應該說中部地區，彰化，埔里，南投都有的

[@miwajan1]

My Hometown is Tainan, but I did try the soup before, I think it's quite common in country side. I like the taste, feel like healthy for body 😂

[@MsPingucat]

台中人於署氣過重的時節，用以降火氣會煮來喝的葉菜湯，揉洗去苦味，加地瓜增加適口性，在毫無食慾的盛夏是非常解熱的一道湯品喔

[@jackychang1843]

麻薏湯，記得年紀很小的時候，天熱長痱子，家中長輩都會要我們吃個幾碗，聽說有消暑降火氣的功效

[@donharkins9190]

Taichung was the first city in Taiwan that I visited. Cant wait until we can travel again. I enjoy your channel, especially your food videos. Stay Awesome, I mean Prozitive!!!

[@葉葉葉-j2o]

👍麻薏湯吃了很健康喔

[@q22039565]

蔴薏台中特產，我喜歡吃冰過的，消暑清涼~~重點比較不苦

[@林永興-g1p]

麻薏，就一種植物而已。具有退火消暑的功效,在夏天吃很好。淋在白飯上更好吃。通常搭配地瓜、吻仔魚，一起煮來吃。只有中部才有的特色料理。

[@wangalice8645]

蔴薏只有夏天有，很消暑好喝。

[@H柘夜]

確實沒在台中以外看到過麻薏湯， 其實做起來還挺廢工的XD 有很多人喜歡喝冰的

[@frankchang8838]

台中人報到，麻薏湯是台中特有，我喜歡吃冰過的，感覺很退火

[@龔羚]

我也喜歡喝冰的😋

[@aruntop1]

冰的+1

[@crist504]

我也喜歡冰的麻薏湯

[@lin6499]

湯品大部份都熱的，唯有蔴意可以冷的喝。

[@h94h94y3m06]

小飛躺著中槍 XD

[@zoe3698]

想介紹潭子的康康豬！好吃

[@mocassin92]

Water from Taichung park lake.

[@LaurensvanRooijen]

I also like Taichung's Central district a lot as it's still rough around the edges, has some nice Japanese-era buildings still standing and some amazing novel architecture in between (like that cake and dessert restaurant in an old bank building called Fourth Credit Union). Plenty of side alleys with nice shade to stroll and cool down. And most importantly I feel this is the part of Taichung where the migrant workers from the ASEAN area are most visible in town - be it at ASEAN square or at Taichung park. When I have a day off in Taichung and the weather is fine, I like to get downtown, take one of those fast 300 busses to the TRA train station and walk back all the way to Splendor and Sogo - my camera at hand to document whatever I feel worthy of taking a snap of. Not sure about that soup, however. Spinach is not my favourite veggie (water spinach is in Taiwan, however), but the gelatinous texture would be the real deal breaker for me.

[@jdehuang4119]

麻薏湯，台中特產，夏天才有的，裡面放的是吻仔魚(Whitebait)跟番薯(Sweet potato) 味道微苦，但是從中醫的角度去看，有降火氣的功效 zh.wikipedia.org/wiki/%E9%BA%BB%E8%8A%9B

[@jthgetan350]

This was my family soup when I was a kid in Chang-Hua.

[@劉新偉]

去年第一次喝到這個湯，我就愛上了，每去第二市場🈶️賣必點，是好東西，聽朋友說這還有抗癌功效唷。

[@jujensia]

那不是菠菜啦，這是一種很難言喻的好東西， 處理起來非常麻煩，因為必須處理那個澀味， 我知道不少台中人都喜歡喝，但外縣市的人似乎都覺得不太能接受 XD 我個人是蠻喜歡的.....

[@ColeFogle]

Poppye soup. Looks like it’s a high in antioxidants kind of soup. “It’s gloopy” “it’s slimy” “it’s gelatinous”.

[@oooopppp2]

黃麻嫩芽，盛產於夏季，台灣中部地區常用來煮湯。在花蓮，也有原住民把它拿來煮野菜湯

[@craigwang9183]

It's sprouts of Corchorus. I guess this soup is only popular in Hakka community of Taichung. My mom is one of Hakka, she would cook this once awhile. And all the people I know that eat this soup are Hakka.

[@1summerflower]

Nice trees!

[@marshatsai3494]

麻薏夏天才有。也可以做成飲料。

[@Arcus0827]

麻薏湯，取自可食用的黃麻嫩葉。功效超消暑、退火。早期種植黃麻取其纖維做為紡織業之用。 (BTW，理論上如果大麻食用合法化，應該也能用大麻葉製作？)

[@廖靖雯]

黃麻和大麻是不一樣的植物

[@steventseng2513]

蔴薏湯在吃健康的，good for your 腸道健康

[@jenniferchiou8377]

蔴薏湯(Ma Yi Soup)/莫洛奇亞/埃及國王菜 Ma Yi Soup/molokhiya/Egyptian King Dishes

[@wansyuantong4734]

小時候夏天常吃的料理，會加黃麵一起煮

[@qiqi4462]

它含有豐富的β-胡蘿蔔素(會轉生成維生素A)、 維生素B1 、B2和多種礦物質，還含有高的抗氧化成分，是不可多得的健康蔬菜；其中飽含果膠、半乳聚糖等多醣類水溶性植物纖維組成的高粘膠液，但鉀離子偏高（參考維基百科）

[@pinchen6973]

我是彰化人，小時候比較常出現的家庭料理，夏天的時候會出現，一樣是裡面有大塊的地瓜，有時候也會加吻仔魚，不過我個人小時候沒有很愛它的口感，長大之後才知道原來是特色小吃。

[@阿基仔]

「麻薏湯」可是消暑聖品，冷熱、鹹甜都很好吃，但要加工黃麻嫩芽相當麻煩，現在很少吃到這種料理了

[@owenchen6237]

第二市場最懷念的是武德宮旁邊的魯肉邱, 一碗爌肉（腳庫）飯加味噌湯, 如果可以的話再加上白菜魯,嫩豆腐, 就更完美啦.

[@miga11225]

我是台中人，小時候喝過嚐試喝過麻薏湯， 覺得外觀對當時的我來說很有衝擊性， 味道有點苦苦的，印象中並不喜歡， 看了你的影片突然覺得可以再試試， 也許現在會有不同的感覺，或許會喜歡上也說不定。 上次看新聞有介紹到台中盛產黃麻， 會使用黃麻的嫩葉來煮湯，就是大家所知道的麻薏湯，是消暑盛品， 能夠降火氣，也能顧胃，對身體很不錯，適合在夏天的時候喝。

[@Marco-iq9se]

因為它盛產在夏季，所以只有夏天才喝的到！

[@廖靖雯]

大概端午節前後

[@威爾森-m4y]

怕苦可以試試看加白飯跟魚鬆，加魚鬆可以減少苦味而且好吃

[@miga11225]

@@威爾森-m4y 好特別的吃法，沒想到還能加白飯和魚鬆，謝謝分享（開始懷疑自己是不是台中人XD）

[@katsalvante2152]

This market is going on the list of places to eat at for our next visit! 🤤

[@francesliao9122]

You are right, only taichung has this 2 decioues ! 不是菠菜，是蔴意

[@0762la]

I am from Taichung . I love it so much. I definitely know this soup which only comes from Taichung.

[@pryu0412]

超懷念這個只有台中才有的古早味！而且製作步驟繁瑣！

[@harpsicello]

That braised pork rice is the best, even compared with Tainan food. It is so tender!(some random traveler from Northern Taiwan)

[@tonywatson5704]

97k subs....! C’mon people, let’s get him over the magic 100k! Proz: what are you going to do when you hit that mark...?!?

[@Marco-iq9se]

麻薏湯處理的好會很好喝，有些會苦苦的！那不是菠菜！ 台中才有的喝！夏天才喝的到！ 加白飯在裡面也很好吃！

[@Melalifedream]

大麵羹、麻薏湯都是台中特有的 麻薏湯只有夏天才有

[@Melalifedream]

@田園紅 只有台中才有毆

[@waynevevo4582]

I have never drank 蔴薏 soup, I can go and drink it next time,Congratulations on your nearly 100,000 subscription😽😽😽💖💖

[@PinocchioXIII]

The Xiaofei part makes me laugh out loud! lol

[@sofie.chiang2022]

真的沒聽過麻薏湯耶，今天學到了！

[@italwaysbeenme]

Prozzie you know food!!!!!👏👏👏

[@OopsOMG]

麻薏煮大麵超好吃的 務必試試看

[@prettymuxh405]

more info... it will be even better when it is chilled.

[@kongooo732]

我台中人 小時候吃過 但小時候有點受不瞭那個味道 之後就沒怎麼在吃的 不知道現在外面賣的 是怎樣的感覺

[@domoto919]

蔴薏湯加蕃薯好喝，小時候都會跟阿嬤手揉蔴薏，長大後才知道這個台中才有

[@610liao4]

麻薏含有豐富的β-胡蘿蔔素、 維生素B1 、B2和多種礦物質，以及抗氧化多酚，另飽含半乳聚糖、果膠等多醣類水溶性植物纖維，因此熬煮後，會有點滑滑、黏黏的，像是有勾芡的口感，極具消暑、降火氣，不僅能抗氧化、顧胃、幫助排便等功效

[@yuyatseng]

麻薏是看起來很普通的葉子，但經過搓揉之後，變成美味消暑的食物。但是做麻薏湯很辛苦啊.....要一直揉一直揉一直揉......

[@osmondlu2773]

This is a very traditional kind of soup. I think, because of its texture, it is hard to find nowadays. Its taste always reminds me of old days.