When taro is dug out of the soil, the taro head in the middle is usually surrounded by many taro seeds. Jiangnan area thinks this is a symbol of having many children and grandchildren and family reunion. It is most appropriate to eat it in the Mid-Autumn Festival. Common taro can be made into taro with scallion oil, which is light in color and delicious.

One of the four treasures of Mid-Autumn Festival is edamame. In the mouth of old Shanghainese, taro and edamame have birthdays, and their birthdays are "August and a half", that is, the Mid-Autumn Festival on August 15th.

It is a custom that Shanghainese drink old duck soup in Mid-Autumn Festival, which has been handed down for a long time. Old duck nourishes the stomach and produces fluid, which is the best taste in Mid-Autumn Festival season. The local old duck soup in Shanghai is made by simmering the old duck in a casserole until the soup is crisp, then adding the local red-stemmed taro to absorb the oil and water, and then adding the flat tip to bring out the salty flavor. The whole family sits around the table, which means the Mid-Autumn Festival is very strong.

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Other customs of Shanghainese Mid-Autumn Festival:

Walking on the Moon: Traveling in mid-autumn night to enjoy the moon is called "walking on the moon" by Shanghainese, and women travel together at night, which is called "stepping on the moon". At that time, Shanghai was still a water town. On the night of Mid-Autumn Festival, people went out to enjoy the moon one after another. The willow shadows danced along the river bank, and the reflection of the bright moon rippled in the water under the stone bridge, which formed a wonderful contrast with the bright moon in the sky. I saw tourists everywhere, scrambling to watch. At that time, there was a unique landscape of "Liang Shi jathyapple" outside Xiaodongmen, which was quite famous and was known as one of the "Eight Scenes in Shanghai".

Osmanthus fragrans wine: Shanghainese will also soak Osmanthus fragrans with sugar or salt, and keep it fragrant in a sealed container for a long time. When making cakes, it will be made into Osmanthus Jelly with rice flour, or sprinkle a pinch when cooking soup, sweet potato and sugar taro, which will be beautiful in color and fragrance. There is also osmanthus scented tea, or adding some when making tea, which is called osmanthus scented tea.