Taro dumplings, also known as "cangue Tartars" and "Galaze", are traditional pasta in Jiangxi, Fujian and Zhejiang. It's all handmade, and taro is used instead of taro. Its quality is delicate, soft and waxy, tender and smooth, and thick and sticky. After the production is completed, the meat stuffing of taro jiaozi is very delicious, the dough of taro jiaozi will not be exposed on the ground, and the soup of cooked taro jiaozi is completely isolated, which tastes waxy and soft, smooth and delicious.

Taro jiaozi is a traditional pasta, which is a bit troublesome to make, but it tastes delicious. It's hard to see the jiaozi store of taro outside, so just eat it for a while. Taro jiaozi is delicious, so everyone must try it when they have a chance.

It's hard to understand. Besides, everyone likes to do traditional industries, few people do new industries, and no one wants to be the first to eat crabs. And the price is definitely more expensive than that in jiaozi. Everyone thinks that the benefits are not good and no one wants to do it!