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gu zao wei
古早味
Taiwanese old-fashioned flavors
CABBAGE RICE AND PORK RIB SOUP 排骨湯高麗菜飯
BAWAN (CRYSTAL DUMPLING) 肉圓
MEE SUA 麵線羹
tainan-style ZONGZI 台南肉粽
COOKING WITH STEAM SEASON 02 | TRAILER
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Ai Yu Jelly Champagne Punch
This cocktail, incorporating champagne and soju, is a grown-up take on the classic lemon-and-sugar Ai Yu Jelly drink.
Oolong Jelly Bowl, Three Ways
Recipes for assembling three different bowls from a simple set of four ingredients: grass jelly, ai yu jelly, mulberry jam, and oolong tea.
Hot Grass Jelly 燒仙草
Perfect for winter, this hot grass jelly embodies old-fashioned flavor 古早味 when served with fen yuan, red bean, job’s tears, and nuts.
Hot Ai Yu Jelly 燒愛玉
Although usually served cold, Ai Yu Jelly is also excellent warm, in a bath of oolong tea with brown sugar syrup and creamer.
Mesona Pimm's Cup
The refreshing Pimm's Cup gets a clever twist by incorporating Mesona, or Grass Jelly Herb, which has a rooibos-like flavor.
How To Make Grass Jelly
This is our ratio for this popular herbal tea, with the option to either drink it in its tea form or set it into a jelly.
How to Make Ai Yu Jelly
This is our perfect ratio for bouncy, jiggly Ai Yu Jelly, the golden child of Taiwanese summer desserts made from fig seeds.
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