Header picture Hee Hee Rain
Cover: Ding Ding Xiao and laugh at life
Jiwu Jun said: Eat taro in winter, and there is hope for the future.
Caviar, dates born in the Sahara, Jinhua ham and Italian ham are sliced and eaten……Cai Lan listed a large list of delicacies in "Must Eat Before You Die", but a seemingly simple and ordinary delicacy was ranked first. 
That is the anti-sand taro from his ancestral hometown of Chaozhou. He wrote"The way to eat taro is nothing more than the 'anti-sand taro' of the Chaozhou people, and the entrance is loose and sweet".Someone asked about the secret of the production, and he talked about it
"With lard. Cut the taro into strips, heat the pot until small bubbles, fry the taro strips and remove them. White sugar and water to boil until viscous, it is simple to say, the heat of boiling sugar is not easy to master, more than one point is burnt, less than one point is thin, see the right time, put in the taro strips, immediately stir-fry, hanging a layer of crystal clear white frost of the anti-sand taro is done, beautiful and delicious. ”
Figure x-able In the face of ordinary ingredients, none of the details mentioned by Cai Lan are missing, which shows the memory and care in his heart. Taro is perhaps the most simple ingredient in the world, and it is easy to be overlooked. Some people hate its sticky skin, which makes people's fingers itch; Some people don't like its bland taste and feel that it doesn't taste very good. 
But in the eyes of those who love it, the slight stickiness is its soft and silky **.
The seemingly simple taste is the secret of its inclusion of thousands of flavors, whether the meat is sweet or salty, it can be versatile. 
Figure: Shenzhen Food Tribe
the soft snow falls on my heart " guangdong people love sweets " , wang zengqi once sighed . When it comes to Chaoshan, most people think of beef and seafood, but in fact, sugar is just as indispensable for Chaoshan people. Historically, Chaoshan was once prosperous because of sugarChao sugar is not only a brilliant stroke of the sugar industry, but also has written the soul chapter of overseas **. In today's Chaoshan banquets, there is still a "sweet head and sweet tail" exquisite. 
Figure 1 benkohChaoshan people love sugar, not only for sweetness, but also for the fine study of ingredients. Here, no matter how simple the ingredients are, they can be turned into delicacies. And desserts and snacks should be "not sweet", which is the highest evaluation of food. Anti-sand taro is an experience that cannot be missed when coming to Chaoshan, especially Chaozhou. The surface of the taro is covered with soft "snow", which melts into the tip of the tongue when you enter it, and the slightly sweet moist feeling is wrapped around your teeth through the hot air, and even your breath becomes soft, as if lying in the soft and thick snow. 
Figure Network Icing made from sugar water, white vinegar, and chopped green onionsLet the taro sticks interweave a kind of intimate sweetness outside the crispy, not abrupt, but moist into the heart. Together with the anti-sand sweet potato, it is the "golden pillar and silver pillar", which is better than countless in the world.
Fig.1 Small auspicious elephant ; Figure 2 Miss Kelly
I know best what "flirting" is"In Fuzhou, there is no stomach that can't be picked up by a bowl of taro paste." The taro paste with a light lotus color looks glutinous and well-behaved. Quietly, the surface layer blooms from the center to the surrounding with a little sesame seeds and plum tongue, which makes people let down all their guards. Only by scooping a corner with a spoon will you be startled by the hot air hidden at the bottom. If you're not careful, you might get a bubble on your tongue.
Fig.2 Folmao In "Heaven and Dragon Slayer", it is written that "the more beautiful the woman, the more deceitful she is", in fact, this is especially true of food. The freshly stir-fried lard has a sparkling temperature, and the crushed taro paste is made clear and smooth with shiny cream. The heat meets the fragrant and dense ingredients, and it also puts away the edge and indulges in the gentle countryside. When tasting it, be sure to give it full attention, taste it slowly, feel the occasional tiny particles in the denseness, and rub it on the taste buds of your tongue - smooth, glutinous, cottony, fragrant, until the heart is also itchy, and then you understand what the real "flirting" is.
Fig.2 Zheng Senji
It is intertwined with beautyIn recent years, Northeast cuisine has left a rough impression on people by relying on its volume. But during the banquet, a silk taro was pulled, revealing a hint of freehand. A mature Northeast chef, in addition to being able to make the pot wrapped meat crispy on the outside and tender on the inside, must also know how to use the harmony of heat and syrup to make the taro cut into strips "dressed in gold" but soft and glutinous.
Fire is the key, and silk drawing is the soul. As soon as the taro is served, the chopsticks of the diners are like arrows thousands of miles away, shooting in volleys, and the golden wires quickly drawn out in the air are like pear blossom needle rain, bringing out the traces of fresh fragrance. The slender gold wires, fluttering in the wind brought out when the chopsticks are raised, and broken by the ice immersion of a bowl of cold water. Everything is formed at great speed, the crumbling icing in the mouth makes a "click" crisp sound, and the honey melts into the hot glutinous taro aroma. The subtlety of pulling silk taro lies in the fact that the tangible sugar is broken, but the invisible sweetness is interlocked in the mouth. The Tao is intangible but tangible, not just like the freehand in calligraphy and painting.
The dream of Jinling under the osmanthus treeJiangnan is more beautiful, except for smoke and rain, it is food. Osmanthus sugar taro seedlings are actually small taro seeds broken off from large taroAfter cooking and peeling, add rock sugar and lotus root powder to cook snacks. A delicate small bowl with a sweet and soft soup topped with a rain of flowers falling from cinnamon.
Picture Walking and eating Nanjing's hometown black tea The snow-white taro seedlings float and fall, and when the spoon is forced, it will shatter in the sauce-red dream. A bite of tender, slippery, wrapped in fragrant lotus root powder, sweet and refreshing. On the tip of the tongue, even the food is like Wu Nong's soft words.
Figure The Clarity of the Other Side
If you enter the countryside and follow "Shu", you can't do itIt is written in "Qi Min's Technique"."Shu Han is both prosperous and prosperous, and the people think it is capital".。From the Qin and Han dynasties to the Tang Dynasty, the land of Sichuan and Shu was already the world of taro. Chengdu people love to call Mao taro "taro".After cutting into pieces, stir-fry with peppercorns, bay leaves, and dried chili peppers, and stir-fry with chicken, which will diffuse the most attractive red oil in Sichuan and Chongqing, which is fragrant and dripping, and makes the mouth water. After continuing to simmer, the red waves surge, and the glutinous and soft taro will absorb the spicy and fresh fragrance to the full. It can be easily crushed on top of the rice with chopsticks, and the soup is soaked and served with smooth and tender chicken. With fat sausages, it is even more spicy and fragrantAs long as the stall is closed late enough, I can eat from night to day.
Picture: Meat Ball Ball Big White
only when you leave your hometown can you understand nostalgiaWhen taro arrives in the only city in Jiangsu and Zhejiang that eats spicy, it becomes a fresh and spicy meatball, also called mountain flour kueh. Quzhou people eat meat balls, which is a kind of nostalgia. Every festival year, every household uses potato powder, diced meat, taro or shredded radish, and tender tofu to make meatballs, with the unique glutinous fragrance of Jiangnan, steamed on the lotus leaves to be soft and fat.
Picture: The Pomfret Club is dipped in water with soy sauce, garlic sprouts, and chili peppers, and it is spicy with the fragrance of spring and summer. Put it in the soup and it is called "drifting"., sprinkle with chopped green onions, and children can drink two bowls. Stir-frying meatballs is a craft passed down from ancestors, stir-frying meatballs is the aroma of aftertaste, and loving meatballs is the migration of taste. No matter how far Quzhou people go, when they see taro dumplings and smell the aroma of meatballs, they will still look back. Just because of that familiar taste, it is also called hometown.
Figure: Quzhou Cultural Tourism
Soaked in human fireworksMore famous than Guangxi's Lipu taro, only Guangxi's Lipu taro buckle meat. Every festival, the soft and salty meat skin and the soft and glutinous taro have become a match made in heaven in the hearts of Lipu people. Fry the crispy yellow pork belly in a frying pan and skirt it with charred bubbles. After draining the oil, cut it into thick slices, wrap it with sauce and glutinous rice flour with taro slices, and steam it upside down, with layers of fresh oil in every inch. It looks like a terraced rice field dyed with the aroma of meat and taro.
* "New Year on the Tip of the Tongue" The addition of taro makes the buckle meat hide five points of greasy, and the green onion sprinkled after the pot is the finishing touch. The entrance is salty and fresh, and the fine sip is glutinous. Watching a little bit of emerald grow on the dishes soaked in the fireworks of the world is pleasing to the eye. If you don't eat more than two bowls of rice, you can count it as living up to the waiting time.
Figure A big tree
Gilding lifeWhen drinking tea in Guangzhou, you can't ignore every teahouse trolley. The seemingly inconspicuous taro cake, although it does not have the card of a luxurious feast, is a refreshment that is reluctant to put down after eating.
Fig.2 Brother Cabbage Cantonese-style taro cake is salty and fragrant and glutinous, and the light gold edge is fried in oil outside Xuanbai. The ordinary taro cake is decorated with dried shrimp and peanuts, and on the square side, it is dipped in an orange and translucent sweet and sour sauce, and the mouth is full of different varieties of "taro". The upgraded version of taro cake will also add chopped bacon or sausage, when the fragrance of the years turns into a little oil star, and the dried shrimp, scallops, and shiitake mushrooms go to the "fresh" realmThe taro cake in front of you is enough to brighten up the dull life. Those who have eaten it have eaten all their old favorites in the past, and only this plate in front of them is the eternal love.
Figure 1 I'm not once
food is shipped , and it is safe with the "taro"."I ran through the six wharves of Sanjiang and ate Fenghua taro".。In the countryside of Ningbo in summer and autumn, the green waves are churning, and the fragrant glutinous taro head is growing freely in the taro field.
Figure Network Speaking of taro, Ningbo people always have an inexplicable sense of intimacy. EspeciallyThe top is moistened with rouge-like red, milky white and smooth red taro. Simple steaming, it is delicious enough, dipped in sugar or shrimp paste, everything is appropriate, and the heart is at ease. In the Song Dynasty, folk songs were sung"Simmering taro is ripe, the Son of Heaven is not as good as me"., smart and smooth, is the kind of simple and simple sweet fragrance, sipped on the tip of the tongue, so fresh.
Fig.1 Siyan ; Figure 2 Picture insect creativity In the dialects of Jiangsu and Zhejiang,The pronunciation of "taro" and "transported" is similar, coupled with the mother taro knot small taro, and the reunion implication of many children and grandchildren, so it is also a delicacy in the Mid-Autumn Festival. In Ningbo, where the fish is fresh and abundant, make oneTaro soup with oil residue, oily and fragrant, bibimbap is amazing. Sprinkle with chopped shallots, the green onions are bright after burning, which is also liked by ShanghaineseRoasted taro with green onions
If you eat stinky food, taste the stinky taro, the strange fragrance brought out by sesame oil is also extremely ecstatic. What I love the mostSimmer with the duck and the soup is abundant, falling on top of the steamed rice, people are fascinated by the fragrance in the oily meat, which is really the best taste of the mouth.
Draw out the Hakka reunionThe tulou of Yongding is a square circle of its own. Walking out of the cascading pavilion and looking up at the sky, the sky becomes a circle.
* |Network Hakka people who went out to settle in Fujian a hundred years ago,After the fierce years of "sweet potato taro half a year", I still retain the miss of the simple taste. The taro, which the locusts do not eat, is regarded as a gift from the mountain, steamed and mashed, then added tapioca flour and salt, kneaded into a small bowl with a sticky texture, and filled with seafood, shiitake mushrooms, minced meat, and dried bamboo shoots, and it becomes a round ball the size of a child's fist.
Fig.2 Raia Flower The taro bun blown by the steam has a soft and slightly glutinous skin and a cute little tip at the end. Sprinkled with fried green onions and peppers, there is a sense of intimacy of squeezing next to each other. The lights of the tulou are lit, and the family members sit together and eat soft and glutinous taro buns, which is the warmest reunion banquet in the hearts of the Hakka people.
Picture: "Breakfast China".Taro, regardless of size, can be blended with all shades. Beneath its rough, furry skin, lies a simple beauty. In addition to these, there are also taro porridge, taro noodles, fried taro chips, taro balls, taro dumplings, taro rice, taro pork ribs, ......From south to north, each has its own flavor.
Figure 1People who like to eat taro often have a kind of heart towards life. They love to eat, they know how to eat, they cherish what they cherish more, and they eat what they enjoy. Therefore, the flavor of taro can be transformed, allowing people to spend the four seasons in sweet, sour, salty and spicy.
Figure 2 Ding Ding Xiao Xiao Sheng Cai Lan once said,"Cherish every moment of enjoyment and live life to the fullest." It is taro that teaches us that eating happily and happily is the best proof of living in the moment.
Figure ahaxy