Popular Desserts at Tunghai University: Pure and Natural Grass Jelly Delights

▲ Grass jelly made by boiling natural mesona, smooth and delicious without being overly sweet.

Intern Reporter Li Jiarong / Reported and photographed in Taichung City

Surrounding Tunghai University in Taichung are the Tunghai Villa Night Market and Art Street, where various snacks and restaurants first got their start. As a result, the area around Tunghai offers a wide variety of food options for students, and after meals, many enjoy a sweet dessert.“Dou Zi,” which has been open for over 20 years in the Tunghai commercial area, and the newer “Alleyway Tofu Pudding” in Art Streetare both beloved dessert spots among students.

▲ The restaurant’s menu is written on linen cloth, and if the cloth strip is folded upward, it means that item is sold out.

Dou Zi Grass Jelly – Made with Self-Boiled Mesona
Store owner Huang Changhui said, “It all started from a love of sweets, so I decided to make them myself.” This small shop tucked away in the Tunghai commercial area is famous for its grass jelly. Open for nearly 20 years, the owner insists on using purely natural methods to boil mesona without adding a single grain of sugar, hoping customers can enjoy the most natural grass jelly aroma. The wooden tables and chairs inside, as well as the retro style of writing the menu on linen cloth, are all the owner’s creative ideas.

▲ The shop uses plenty of wood decor to create a retro dining atmosphere.

The signature dish “Taro Ball Grass Jelly” features slightly bitter yet sweet grass jelly as the base, paired with handmade taro balls, drizzled with creamer and topped with crushed ice — a refreshing dessert for the afternoon. The grass jelly is smooth and has a natural plant-based aroma, while the taro balls are chewy with a strong flavor and visible taro bits. Huang, a student at Tunghai University, said the grass jelly is smooth and tender, the taro balls are Q-textured and chewy, and the toppings are rich, making it great value for money.

▲ Grass Jelly Mixed Milk Ice, containing red beans, wheat crisps, and chewy taro balls.

▲ Alleyway Tofu Pudding uses natural ingredients and non-GMO soybeans to make fresh tofu pudding on-site.

Alleyway Tofu Pudding – Tofu Pudding Made with Non-GMO Soybeans
Located farther from Tunghai University campus, Alleyway Tofu Pudding has only been open for a year and a half and is the first business venture of 29-year-old owner Zeng Zijin, who transitioned from selling mobile phones to making tofu pudding. From learning from friends to preparing daily ingredients himself, Zeng Zijin said that although things were chaotic at first, he has become much more adept through adjustments and learning. The tofu pudding is made from non-GMO soybeans, which not only have a rich flavor but are also healthier. Though the shop doesn’t offer many types of toppings, each one reflects Zeng Zijin’s commitment to quality. He prefers to focus on doing a few things well within his capacity.

▲ [Note: Untranslatable string]