In crisp autumn weather, eating fresh lotus root and boiled water chestnuts brings much joy. However, people often overlook another interesting snack—taro, which can be served as both a vegetable and a grain. It is fragrant, soft, smooth, and has been enjoyed by people since ancient times.
Taro is known by different names in various regions. In the tropical areas of Southeast Asia, it is called "manyu," while in temperate regions, it is known as "yu nai." Taro is divided into two main categories: dryland taro and water taro. Dryland taro is further subdivided into "ziyu" (son taro), "kuiyu" (chief taro), and "duotou yu" (multi-head taro). Water taro comes in two varieties: red-stemmed and white-stemmed. Water taro is considered tastier than dryland taro. There are many varieties of taro, famous ones include the fragrant taro from Chongming, Shanghai; the taro from Lipu, Guangxi; the taro from Fenghua, Zhejiang; the white-stemmed taro from Hangzhou; the dryland taro from Guangzhou; the betel nut taro from Yishan, Guangxi; and the sliced taro from Jinhua, Zhejiang.
Taro is soft,酥糯, smooth, and lustrous like jade and fat. An ancient saying describes it as "a body of jade, as smooth as powder and soft as silk." There are many ways to cook taro: steaming, baking, roasting, stewing, braising, and stir-frying. When prepared properly, it can become a delicious delicacy. The most common way to eat it is to steam or boil it and then dip it in sugar, especially brown sugar. Eating taro with brown sugar symbolizes prosperity and sweetness, making it a beloved treat.
Diced taro can be cooked with corn grits to make a porridge that is excellent in color, aroma, and flavor. Additionally, taro can be made into "tarocake," "danaigao," and "taro powder balls." The famous taro dishes mentioned in China's classic novel "Dream of the Red Chamber," such as taro cake, baked taro slices, candied taro, diced taro porridge, cabbage stewed with taro, and braised pig's head with taro, are mouth-watering. When used in cooking, taro is mainly prepared as a vegetarian sweet dish. Due to its soft texture, it can be made into a wide variety of fragrant and refreshing dishes.