Shagou Taro

Shagou Taro

Shagou taro is a geographical indication certification trademark.

　　"Shagou taro, Xiaohé lotus root, and Tangya fragrant rice are mouthwatering" — these are the three renowned local specialties hailed as the "Three Treasures of Yimeng." Among them, Shagou taro and Tangya fragrant rice come from Ceshan Subdistrict and Gaodu Subdistrict in Luozhuang District, Linyi City. The first of the Three Treasures of Yimeng, Shagou taro, has over 300 years of cultivation history.

　　[Shagou Taro] Fangjiashagou, Baijiashagou, Gujiashagou, Tangjiashagou, and LiujiaShagou in Ceshan Township, Linyi City, are famous for their abundant taro production.

　　The taro here is renowned far and wide for its high yield and excellent quality. It has long been praised in local sayings: "Shagou taro, Xiaohé lotus root, and Tangya fragrant rice are mouthwatering."

　　 There is also a touching legend about Shagou taro. In the early Qing Dynasty, Zhang Yushu, a Grand Secretary of the Wenhua Hall and Minister of Revenue, was traveling to the capital with his mother to take up his official post.

　　When they passed through Shagou, his mother fell ill and could not continue the journey. He had to leave her behind and entrusted the famous local doctor Bai Zhijun from Baijiashagou to treat her. After more than a month, Zhang hurried back to Shagou to fetch his mother.

　　To his surprise, not only was she cured, but her face was rosy and her complexion excellent. Delighted, he asked what had helped. His mother said, "Besides the doctor’s attentive care, I ate taro dipped in white sugar for all three meals each day — it was delicious and greatly benefited my health."

　　Upon hearing this, Zhang not only tasted it himself but also bought a large amount

　　to bring to the capital and share with his colleagues. Everyone who tried it sang its praises, and thus the fame of Shagou taro spread far and wide.

　　 Shagou taro is known for its large, chunky, stout roots that are dry, chewy, and tasty, earning it the beloved nickname "good child of Shagou taro." According to locals, this is due to the soil and cultivation techniques.

　　The area lies near the Linhe River, and the soil is mostly alluvial sandy loam, loose, fertile, well-aerated, and highly permeable, rich in organic matter and microorganisms — ideal conditions for taro growth.

　　The area lies near the Linhe River, and the soil is mostly alluvial sandy loam, loose, fertile, well-aerated, and highly permeable, rich in organic matter and microorganisms, suitable for taro growth.

　　 Nowadays, households in the Shagou area still maintain the habit of growing taro, with average yields reaching 1,500–2,000 kilograms per mu. Aside from personal consumption,

　　the surplus is sold at the market, serving as an important source of household income.