In autumn and winter, the taro, with its jade-like and creamy texture, becomes a seasonal delicacy on people's dining tables. Commonly known as hairy taro or taro corm, taro belongs to the Araceae family and is a perennial herb. As a vegetable or coarse grain, taro held an important position in ancient agriculture and was widely favored. The Tang Dynasty poet Wang Wei wrote: "Fragrant food of green Zizania rice, a fine vegetable of purple taro soup." Su Dongpo, throughout his life, enjoyed taro made into "Yushan Soup" and praised it in a poem: "Its fragrance is like dragon's saliva, yet rich and white; its taste is like cow's milk, yet completely pure."
Taro is rich in nutrients. Every 100 grams of the edible part contains 2.2 grams of protein, about 18% starch, 0.2 grams of fat, 40 milligrams of calcium, and 6 milligrams of vitamin C. It is also rich in carotene, niacin, iron, phosphorus, potassium, sodium, vitamins A, B1, and B2. Additionally, taro is rich in fluorine, which has the effect of inhibiting abnormal cell proliferation and protecting teeth. Taro also has a place in medicine. It is neutral in nature and sweet in taste, and has the function of regulating the middle and replenishing qi, dispelling carbuncles and resolving masses. The "Dian Nan Ben Cao" states that when used for diet therapy, taro can treat a deficiency of middle qi. Long-term use can nourish the liver and stomach, add essence and marrow, and enrich and moisturize the skin. In folk medicine, taro decocted in water or taken as calcined powder orally can treat stomach pain, dysentery, and chronic nephritis. The stems and leaves of taro also have the effect of detoxifying and treating sores, and can be used to treat snake and insect bites, as well as unnamed swellings and pains. The flowers can be used to treat hemorrhoids. There are many ways to eat taro: it can be steamed, boiled, stir-fried, or deep-fried; it can also be made into a paste, stewed in soup, or cooked into a jelly. Steamed or boiled taro can be peeled, sliced, and stir-fried with chopped scallions to make "Scallion Oil Taro." Alternatively, deep-fried taro can be dipped in pepper salt to make "Pepper Salt Taro," both of which are fragrant and delicious.
Guangdong's "Braised Taro with Pork Belly," Chaozhou's "Taro Paste with Chicken Claws," Fujian's "Persimmon Frost Taro Paste," Sichuan's "Pepper and Sichuan Pepper Taro," and Jiangnan's "Pork Rib and Taro Soup," "Taro Chicken Broth," etc., are all famous and beloved dishes. Guangzhou's fine pastry "Lipu Taro Dumpling" is acclaimed as a "rare delicacy." In the Guangdong and Guangxi regions, people are skilled at making taro cakes with rice slurry, called "hometown taro cake." Those with a sweet tooth can also make taro into unique and flavorful desserts. Deep-fried Taro Paste, Osmanthus Taro Paste, and Sweet Taro Soup are the most characteristic of these. Deep-fried Taro Paste is made by steaming the taro, peeling it, and mashing it into a paste. Oil, sugar, and dried osmanthus powder are added, and the mixture is kneaded into strips, formed into small balls, filled with sesame paste, coated with egg yolk and flour, and deep-fried until golden in a wok. It is then sprinkled with sugar. This pastry is crispy on the outside and soft on the inside, with a rich and sweet flavor. Osmanthus Taro Paste is made by steaming and peeling槟榔芋 (a variety of taro), mashing it into a paste, heating cooked lard in a wok, and stir-frying it with sugar, bean paste, taro paste, and osmanthus until it becomes a smooth, soft, and glutinous dessert. Taro can also be diced, boiled in water until eight-cooked, drained, and then briefly cooked with sugar before serving, sprinkled with an appropriate amount of sugar and osmanthus, and thickened to make a fresh and refreshing Sweet Taro Soup. Taro can also be made into taro cakes, taro flour dumplings, etc., all of which are delicious delicacies for the golden autumn season.
When buying taro at the market, it is best to choose those with a regular shape, without withering, shriveling, hardening, or rotting, and that are dry and free of mud and sand. Because the mucus of taro contains saponins, which can irritate the skin and cause itching, care must be taken when peeling raw taro. If the skin becomes itchy, it can be relieved by holding it over a flame or rubbing it with a piece of ginger.