Per the Liberty Times, rain damage and heat combined to drive up leafy-vegetable prices in Taiwan, with bok choy at three times the usual and water spinach up sevenfold, adding to table-cost pressure.

Leafy vegetables are weather-sensitive; sustained downpours and heat sharply worsen harvests. Reduced supply lifts prices quickly and feeds straight into dining and catering costs.

Spikes usually ease as weather stabilizes and the next crop ships. In the meantime, using seasonal and substitute vegetables helps cut grocery costs.

This paper conveys living-cost information practically. Ingredient prices directly affect Chinese-run restaurants and households alike, so harvest and price trends are useful references.