Corned taro is made from taro mixed with sweet potato flour.

Taro, also called taro in Wuhan, is not entirely accurate.

Xinchang people also call taro taro.

Compared to what we call taro, what we eat is the head of the taro, while the people in Xinchang eat the seeds of the taro.

Taro and taro are indeed different in that they are fine in quality, soft and waxy, tender, and thick and sticky, while taro is relatively rough, contains water, and lacks stickiness and waxiness.

Sweet potato flour is what we call sweet potato flour.

That slippery, vigorous energy comes from Lai Tiao Noodles.

I guess the reason why the meat filling of taro dumplings is delicious is that the dough of taro dumplings can block the soup of cooked taro dumplings, and once the wheat flour is soaked in water, it infiltrates into the soup like a sieve, thus losing the

The umami flavor of the meat filling.

The dumplings are made in a weird way that doesn’t require a rolling pin.

All handmade.

It’s actually much easier to make than making dumplings.

Specifically, peel the taro and then steam or boil it.

The cooked taro is as malleable as plasticine, and with the addition of sweet potato starch, you can knead it however you want.

You can roll it into any shape you want.

Taro dumplings are very durable to cook and store.

The cooked taro dumplings cannot be eaten until the next day, but they taste more elastic and flavorful.

What's more, the dough will become swollen and unpalatable even if it is left for a while, let alone dumplings, wontons and the like, let alone being served the next day! Xinchang people especially like to eat taro dumplings, almost treating them as breakfast food.

Also an accompaniment to dinner.

In the vegetable market, you can see old ladies sitting in front of the food stalls, quietly eating taro dumplings.

They took out the finger-sized taro dumpling noodles from the thick magnetic bowl, kneaded them into thin round cakes with their hands, wrapped them in meat, kneaded them into diamond-shaped dumplings, and placed them in a flat-bottomed sieve.

They kept pinching and pinching, wrapping and wrapping, and it seemed that they would never be satisfied in the sieve, because as soon as one bag was finished, someone bought it as soon as Li Neng got on the horse.

In fact, eating taro or sweet potato flour alone is just so-so. Many people don’t like to eat these two things.

Taro and sweet potato flour together make a delicious meal.

Xinchang people have made and eaten taro dumplings for hundreds of years.

At least during the Qianlong period of the Qing Dynasty, it has become a local delicacy.

The hard work, attention to food and love of life of Xinchang people gave birth to the great invention of taro dumplings.

Spring pancakes are a famous specialty of our county.

According to records in the "Xinlu County Chronicle" written by Wanli in the Ming Dynasty, since the establishment of the county in the second year of Liang Kaiping (908 AD), Xinchang's population has grown rapidly and its economy has developed rapidly. The county market has been formed, merchants have gathered, and corresponding food stalls, hotel services, etc.

also developed one after another.

In addition, Xinchang spring cakes and a kind of pasta made by rural women include Xinchang spring cakes, which are shaped like the full moon and as thin as paper, symbolizing the auspiciousness of the renewal of everything.

It is a kind of pasta, that is, add water and a little salt to flour, knead it thoroughly, take a handful of dough, and draw a solid circle evenly on the hot pot (boiled pot).

After a little baking, a pancake shaped like a full moon, as thin as a cicada's wing, white with yellow, crispy and delicious is revealed.

One pound of flour can make 60-70 sheets, and 6 sheets is one large sheet.

Spring cakes usually include fried dumplings, fried tofu, stinky tofu, etc.

And it has a unique flavor.

Use lean meat and chopped green onion as stuffing and fry it into spring rolls, which will become a delicious dish.

Xinchang people love to eat spring pancakes because they taste delicious and also mean reunion.

People who work outside Xinchang will know that their wives and children are missing them once they receive spring cakes from their hometown.

So it seems that spring cakes still play the role of homing pigeons? Soak the dry rice in water to soften it, pound it into powder in a mortar, steam it in a pot, and press it into a special bucket using a copper sieve with many small holes.

Squeeze out slender vermicelli from the medium, cut them, stack them together, spread them into round cakes of equal size, and dry them in the sun.

A bowl of hot extruded noodles and two eggs can be considered a treat.