Taro Soaked in Rolling Starch Gruel
The taro (potatoes) in Zhongwei are large and sweet with a sandy texture. First, steam the taro, mash it, and remove the skin. Place it in a bowl, then stir the starch slurry into a paste, mix it with various seasonings and seasonal fresh vegetables, and cook it into a hot and savory starch gruel to pour over the top. It’s spicy, sour, steaming hot, uniquely flavorful, affordable, and beloved as a popular local breakfast.
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