Taro and Taro Starch Noodles

Taro and Taro Starch Noodles

　　  Mashan County is abundant in taro, primarily grown in the large rocky mountainous regions of the east. The plant is easy to cultivate, with high yields reaching 3,000–5,000 jin per mu. From every 100 jin of fresh taro, 20–25 jin of starch can be extracted. Taro starch noodles produced from this starch are smooth and not greasy, delicious and appetizing, and have the added benefit of strengthening the spleen. They are a rare, pollution-free green food. The county produces 30,000 tons of fresh taro and over 7,000 tons of taro starch noodles annually.

　　   Taro starch noodles are a green food product from Mashan, made from taro (also known as edible canna or banana yam, which grows in subtropical mountainous areas). The tuberous roots of taro are rich in calcium, phosphorus, iron, and 17 types of amino acids, as well as vitamins B and C. The starch content of fresh taro reaches 24.3%. With scientific fertilization, taro yield can reach as high as 3 tons per mu.

　　   The Zhuang and Yao villages in the rocky mountainous areas of Mashan have a tradition of planting taro. The processing of taro starch noodles is done using traditional manual craftsmanship, producing noodles that are light yellow and transparent, free from spotted impurities or broken strands. The noodles feel soft and elastic, are not easily snapped or broken, and are of premium quality.

　　   Taro starch noodles are resistant to overcooking, remain non-gummy, have a delicate texture and smooth mouthfeel, and leave no off-flavors, making them top-tier among noodle products. Soak them in boiling water for 10 minutes before eating to soften. They can be served cold, in soups, stir-fried, or added to hot pot. With your choice of seasonings, they become delightful banquet dishes. Regular consumption of taro starch noodles can strengthen the spleen, lower blood lipids, cleanse the intestines, nourish blood and marrow, clear heat and moisten lungs, aid in weight loss, and enhance intelligence.

　　   Taro starch noodles are not only a delicacy at state banquets but also a common dish for local people to stay full, healthy, and promote longevity. In recent years, with the booming tourism industry, the fame of taro starch noodles has spread far and wide across China and around the world, and their value continues to rise.

　　   How to Eat:

　　   Soften in warm water, then stir-fry, boil, serve cold, or mix with other seasonings to create a variety of taro noodle dishes.

　　   Soup Noodles: Place the noodles in your favorite soup and cook for 3–5 minutes. Add ingredients and seasonings before serving.

　　   Stir-Fried Noodles: Boil the noodles in boiling water for 3–5 minutes, drain, then heat oil in a pan. Stir-fry ingredients, add the noodles, pour in a small amount of broth, stir, and serve.

　　   Hot Pot: Add the noodles directly to various types of hot pot and cook as desired for a unique flavor.

　　   Cold Noodles: Boil the noodles in boiling water for 3–5 minutes, drain, then mix with your favorite cold noodle seasonings.

　　   More Information:

　　   1. Taro, also known as edible canna or banana yam, grows in subtropical mountainous areas and produces very beautiful flowers.

　　   2. Taro is highly productive. Although grown in mountainous areas, it can yield up to 3,000 jin per mu.

　　   3. Taro undergoes 11 processes including machine crushing and pulping, five-stage filtration, steaming, drying, slicing, and secondary drying to become commercial taro starch noodles. The image below shows workers filtering taro starch slurry.