1. Taro was popular in the Qing Dynasty, which not only became the favorite of the royal family and literati, but also enriched the folk food culture. Up to now, taro is still a common food on the table all over China, and it is deeply loved by people. As a period when taro prevailed, the Qing Dynasty witnessed the richness and development of China's food culture.
2. Taro is native to tropical areas such as China, Indian and Malay Peninsula. China has long been cultivated in the north and south. Egypt, the Philippines, Indonesia, Java and other tropical areas are also popular and are regarded as staple foods. Because taro likes high temperature and high humidity best, the cultivation habit is more and more prosperous as it goes south. Growth and development need a mild and humid environment.
3. Taro can be used as soup, and as a substitute for grain or starch, it has been regarded as an important food subsidy or famine relief crop since ancient times. Taro is the main food of Yami people in Taiwan Province Province. Petiole can be peeled, cooked or dried for preservation. The whole plant is commonly used as pig feed.
In the Qing Dynasty, taro was eaten in a variety of ways, including frying, stewing, boiling, steaming and frying. Taro can be used not only as a staple food, but also as various delicious dishes and snacks. For example, "Crispy Taro Cake" and "Sugar Taro Seedling" included in "Tiaodingji" in Qing Dynasty were all distinctive taro products at that time.
4. Taro, also known as taro and Guanyin head, is a common root vegetable. According to research, the edible history of taro in China can be traced back to the Spring and Autumn Period and the Warring States Period around the 6th century BC. However, the period that really prevailed in the world was the Qing Dynasty. Taro is deeply loved by the royal family and people because of its rich nutritional value and unique taste.
Growth habit of taro
When taro is planted at a suitable temperature, it takes root and sprouts to form a new plant and a new short stem is formed at the base of the plant. With the growth of the plant, it gradually expands to form a new bulb, which is called taro. The female taro has many stem nodes, and each node has brown hairy leaf sheath residues. Every time the mother taro extends 1 node, it grows 1 leaf.
According to the observation of Fenghua Institute of Agricultural Sciences in China, the accumulated temperature from late March to the end of 10 affects the number of leaves growing in each year. The higher the accumulated temperature is, the more the leaves are, and the less the leaves are, which is generally 15-20 pieces, with an average of every 10 day/kloc-0 piece.
Bulbs from axillary buds at the lower part of the mother taro are "sub-taro", and the sub-taro will grow into "sun taro". Taro root is a fleshy fiber root with developed and vigorous root system and few root hairs. In tropical areas, taro often grows yellow-green spikes from its leaves, but it rarely blooms locally.