Grass Jelly

AI Gourmet Analysis

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Overview and History of Yao Xian Cao

Yao Xian Cao (焼仙草, pronounced yǎo xiān cǎo), is a warm arrangement of xian cao (grass jelly), a traditional Taiwanese dessert. Known throughout the Chinese-speaking world as “liangfen” or “grass jelly,” it is mainly consumed in southern China, Taiwan, and various parts of Southeast Asia. Xian cao itself is made by boiling the plant Mesona chinensis Benth. from the Asteraceae family and is a long-established medicinal ingredient believed to cool the body and aid digestion. Unlike the customary chilled grass jelly dessert, Yao Xian Cao is served warm with a rich, thick xian cao broth, making it especially popular during winter or in colder regions.Places such as the Qishan Old Street (旗山老街) in Kaohsiung and other traditional markets, night markets, and dessert shops across Taiwan offer their own unique renditions of yao xian cao. The dishes are highly localized, with choice of toppings and ingredients varying between homes and stores, showcasing the diversity that characterizes the yao xian cao culture.

Characteristics and Ingredients of Yao Xian Cao

Yao Xian Cao features a dark, nearly black or deep brown, viscous xian cao soup, usually garnished with various toppings, including:

Main Toppings	Characteristics and Functions
Glutinous Rice Dumplings (Tangyuan, Tapioca Balls)	Chewy texture; sometimes filled with sweet red bean paste or sesame paste.
Peanuts	Roasted for a fragrant aroma and added crunch.
Red Beans	A traditional sweet ingredient with a moist and gentle sweetness.
Tapioca	Springy and chewy, slightly sweet; an essential element in modern desserts.
Barley, Pearl Barley	Add a grainy texture derived from cereals.
Green Beans, Lotus Seeds, Pomegranate Seeds (Regional Specials)	Local or shop-specific variations may include these toppings.

The xian cao soup is often mildly sweetened with cane sugar or brown sugar, though its characteristic bitterness is also intentionally retained in some versions. Heating the jelly results in a unique viscosity that gives the dessert a richer depth compared to its chilled counterpart. It is usually served in plastic or ceramic cups.

Health Effects and Cultural Significance

Xian cao itself is regarded in traditional Chinese medicine as having cooling, detoxifying, anti-inflammatory, and diuretic properties. While typically eaten as a cold dessert to combat the heat during summer, the warm variant, yao xian cao, is believed to help warm the body and is thus popular in colder seasons. Rich in vitamins, polyphenols, and dietary fiber, the dish also allows for enhanced nutritional balance depending on the choice of added ingredients.Heating intensifies xian cao's distinct aroma, and its compatibility with toppings like tapioca pearls and glutinous rice dumplings enables a single bowl to offer a variety of flavors and textures—an aspect highly valued in local culture.

Modern Developments and the Role of Yao Xian Cao in Qishan Old Street

While traditionally sold at markets and food stalls, yao xian cao has garnered attention among tourists in recent years due to the booming popularity of Taiwanese sweets. Though Qishan Old Street is famous for banana production, its central area is lined with vendors selling traditional desserts and snacks, with yao xian cao being one of the most popular menu items today.During winter, the sweet and hot yao xian cao is enjoyed by locals and tourists alike, who can also sample regionally unique toppings and original arrangements offered by some establishments. Recently, health-conscious versions such as vegetarian or sugar-free options have emerged, making yao xian cao a testament to the variety and inclusivity of Taiwan’s food culture.