Taros mostly grow in southern China and the Xiangsha taro, which can only be cultivated in the county-level city of Jingjiang – administered by Taizhou city, in East China's Jiangsu province – is widely regarded as being the best of the taros.
The taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to the potato.
Water cooking or having them steamed in clear soup, is the preferred way for cooking the Jingjiang Xiangsha taro, to keep its original flavor.
Mouthwatering and ready to eat: A dish with Jingjiang Xiangsha taros. [Photo provided to etaizhou.gov.cn]
If you add sauce or sugar, the taro can be salty or sweet. The fragrant smell and soft taste fills your spirit as much as your stomach.
For those liking strongly flavored food, braising taros in soy sauce is recommended. You can put taros with streaky pork or free-range chicken together in a pot. The delicious taste of the meat and soy sauce infiltrate into the taros, giving them a full-meat flavor and they taste soft and glutinous, with each bite firm to the teeth yet still seeming to melt in your mouth.
Steamed Jingjiang Xiangsha taros. [Photo provided to etaizhou.gov.cn]