Fenghua Taro

Fenghua Taro

　　Fenghua Taro

　　Fenghua Taro, as big as a watermelon, boasts a delicious taste. Fenghua peaches are known as treasures from the Jade Pool, while Fenghua clams were once tribute to the imperial court. Fenghua white geese are famous nationwide. Sheep-tail dried bamboo shoots and Xikou thousand-layer cakes are well-known across the southeast.

　　Ingredients: about 650g taro, 25g soaked sea cucumber, 25g soaked shiitake mushrooms, 25g ham, 25g cooked chicken breast, 25g green peas, 5g carrot

　　Preparation

　　Method

　　Peel the taro, cut into petal shapes, steam until tender, and arrange on a plate.

　　Dice the sea cucumber, shiitake mushrooms, ham, chicken, and carrot, add green peas, and simmer in a pot with clear broth. Once boiling, season and thicken the sauce, then pour over the taro to serve.