Fresh Mao Taro

Fresh Mao Taro

Fresh Mao Taro is a geographical indication certification trademark.

　　Fresh Mao Taro is a specialty of Taicang City, Suzhou, Jiangsu Province. The Fresh Mao Aromatic Taro is a well-known local variety, renowned for its pure fragrance, glutinous texture, and premium quality, making it highly popular in domestic markets such as Shanghai, Zhejiang, and Jiangsu.

　　Fresh Mao Taro is a traditional agricultural product of Taicang. The "Fresh Mao" Aromatic Taro, developed through the improvement and systematic breeding of local varieties by farmers in the Fresh Mao area, is a well-known local variety, known for its pure fragrance, glutinous texture, and premium quality, making it highly popular in domestic markets such as Shanghai, Zhejiang, and Jiangsu.

　　Taro is highly nutritious, containing a variety of nutrients, mainly rich in carbohydrates. It provides 17.5 grams of starch and 2.2 grams of protein per 100 grams, both higher than most vegetables. As a result, taro can serve as both a staple food and a vegetable, making it a nourishing food suitable for all ages and a valuable vegetarian option for autumn tonics. Taro is also rich in protein, calcium, iron, vitamin C, vitamin B1, vitamin B2, and other nutrients. Traditional Chinese medicine believes that taro has a sweet, pungent, and neutral nature, affecting the intestines and stomach. It benefits the stomach, soothes the intestines, tonifies the middle and benefits the liver and kidneys, and enriches essence and marrow. It has certain auxiliary therapeutic effects on conditions such as constipation, goiter, mastitis, and acute arthritis.

　　There are many ways to prepare taro—both savory and sweet—and it can be boiled, steamed, simmered, roasted, grilled, stir-fried, or braised. It’s important to note that taro is a rather stubborn plant—it’s “resistant to oil and salt.” When cooking, do not season it before it is fully cooked, otherwise, whether you add salt or sugar, the taro will prematurely absorb the seasonings, making it harder to become soft and tender, or even causing it to become tougher.

　　Taro is a type of root vegetable, relatively high in sugar content, with a hard and thick skin. It is best stored in a cool place; refrigerating it can actually cause it to spoil or sprout more easily. The optimal storage time is about one week.