Stir-fried mashed red taro

Stir-fried mashed red taro

　　The soil and climate in Yanshan are ideal for growing red-sprout taro,

　　which is of higher quality than that from other regions.

　　The locally grown red-sprout taro is oval in shape,

　　with most weighing over 50 grams each.

　　The residents of Yanshan prepare a wide variety of dishes using red-sprout taro,

　　some of the more well-known ones being:

　　spare ribs with taro soup, five-spice taro cake, Lipu taro, scallion and fresh squid taro pancake, taro cake, taro lotus seed crisp, and others.

　　One dish we had

　　was called “chicken and taro,” which featured chunks of taro soaked in a thick, rich chicken broth.

　　Even before taking a bite,

　　the aroma of the taro wafted through the air,

　　making it incredibly enticing.

　　The specialty of Yanshan taro lies in

　　its thin skin and large size,

　　its tender and crisp texture,

　　and how easily it cooks.

　　Locals affectionately call it the “little lady.”

　　While conducting research on Leiguling in Wuyi, Yanshan,

　　Mr. Huang, the head of a local tourism company, treated us to another red taro dish—“Stir-fried Mashed Red Taro”—which is especially popular with both children and adults. Upon tasting it,

　　we found the dish smooth, rich, sweet, and delicious, with an

　　attractive, vibrant color. A plate of mashed red taro had barely been served

　　before it was all gone,

　　with everyone enjoying it immensely.

　　I quickly asked Mr. Huang

　　how this dish is made.

　　He said,

　　“The method isn’t difficult either.

　　Simply wash the red taro, broad beans, and red dates, steam them until cooked, and peel them; then place them separately on a cutting board and mash them into a paste with a knife.

　　Then,

　　heat lard and sugar in a wok until melted; add the mashed red taro and stir thoroughly until well blended; then add the mashed red dates to the wok and stir-fry until evenly mixed.

　　Finally,

　　remove from heat and transfer to a plate. Evenly sprinkle green plums and osmanthus sugar on top of the taro paste, and place a single rose petal in the center.

　　It is then ready to be served. This dish, “Stir-Fried Red Taro Paste,” is an essential item at Yan Shan wedding banquets. Eating this dish

　　symbolizes a sweet and happy marriage.

　　At wedding banquets,

　　although the tables are often laden with seafood and delicacies,

　　as soon as the red taro paste is served, it is instantly devoured.

　　This dish has long become a beloved dessert enjoyed by both young and old in Yan Shan.