Acidic Taro Stems

Acidic Taro Stems

　　Also known as red-skinned green vegetable, it is made by pickling taro stems and then mixing them with garlic slices, shredded ginger, and freshly ground chili peppers. It boasts vibrant colors, a tangy flavor, and is appetizing. It is a signature cold dish commonly served in rural households and various hotels and restaurants.

　　Other local specialties include Yinjiang fern cake, Xiaozegou duck eggs, Yinjiang cured meat, pressed meat, dried plums, and Tangjia steamed beef.

　　In addition, the banquets of the Tujia ethnic group in Yinjiang pay great attention to the balance of meat and vegetables. A typical spread includes eight dishes and two soups, featuring local specialties such as chicken, fish, dried plums, pressed meat, and crispy meat, all of which must be served to show the host’s hospitality and respect for the guests.