Taro buns

Use glutinous rice as raw material. After steaming, pour it out and spread it on a dustpan to cool down. Add red yeast and wine cake, and then put it into a large vat. Pour in some cold boiled water, then cover the jar and let it ferment. After three or five days, you can use a bamboo sieve and gauze to press it into the wine and rice to squeeze out the original juice. It will be fragrant, sweet and delicious, but the alcohol content is high. Very low, it is said: "Three bowls of red wine will not make you intoxicating." The Hakka people under the tower also make a kind of "grain", which is served on the table during the New Year or to honor ancestors, gods and entertain guests. "Hemi" is made from the local unique cereal grains (rice that is neither soft nor hard) and japonica rice. After steaming, it is poured into a stone mortar while it is hot and pounded into a ball, and then cut into pieces. Roll into strips, then cut into small pieces, or roll into strips as thick as bamboo chopsticks, inches long, and twist into an "8" shape. Add dried shrimps, winter bamboo shoots, onions, garlic, and soy sauce and stir-fry. It's soft and delicious. The Hakka people in Taxia also like to eat home-made "mochi" (rice cake), which is made from selected glutinous rice. After it is steamed, it is put into a stone mortar while it is hot and pounded into a sticky dough. Then it is kneaded into small balls by hand and dipped in Tang Ma, sweet and smooth, very delicious. Hakka people still make "Mo Ci" during this festival. When guests come to visit, they always warmly treat them to "Mo Ci". The villagers under the tower mainly eat their daily meals. Sweet potatoes and taro are non-staple foods for the villagers. They are widely planted in the fields and corners, and the hard-working villagers can always get a satisfactory harvest. Potatoes and taro can be worth half the year's food supply in disaster years. Taro is also used as a dish, salty sauerkraut, boiled bamboo shoots, boiled beans, boiled pork, you can eat it for free. Self-grown vegetables are the main menu of the villagers. They cook at sunrise and rest at sunset, making the village full of healthy and long-lived elderly people. Over the past thirty years, it has given birth to nine centenarians, two of whom are still alive today.