Rugao Xiangtang taro is a specialty of Rugao in Nantong, Jiangsu Province.
Rugao fragrant soup taro has always been regarded as a traditional local food. As a representative of Rugao longevity food, it has been favored by people from all walks of life at home and abroad.
Rugao xiang tang taro has a long history of cultivation, and it is known as "xiang tang" because it is full of fragrance and fragrance in the cooking process. Rugao County Records, compiled in the 15th year of Qing Qianlong (A.D. 1750), recorded that "taro is different from taro. They are born in sand and rubble, and vines are inexhaustible. They are all dug out and cooked after the frost. The dishes are particularly good and the fragrance is excellent. "
Rugao fragrant soup taro can make all kinds of delicious, pleasant aroma, delicate taste, soft and smooth texture, crisp but not rotten. It is a dual-purpose crop for food, vegetables and feed. Traditional peasant recipes include roasted taro, taro balls made of taro paste and meat sauce with seasoning, taro bean curd soup, taro lentil rice and so on. Many city residents who pursue returning to nature like to enjoy its pure fragrance by the simplest cooking method, that is, "eating taro". The washed taro is cooked directly with the skin and eaten without the skin after cooking. Rugao fragrant soup taro has always been used as a traditional local food for gifts and banquets, and it has been promoted by the municipal party committee and municipal government as the representative of Rugao longevity food, and is favored by people from all walks of life at home and abroad.