What are the delicacies in Suichang

Tiger skin pork is rich in nutrients, easy to absorb, with the effect of supplementing skin nutrition and beauty. Bright, smooth, leathery, soft, rotten and mellow yellow rice fruit. Yellow rice fruit is burnt to ashes with a special shrub in the mountains and squeezed to dry juice. With the top quality japonica rice soaked until the rice yellow orange, washed and steamed, put into the research bowl, pounded into pills, and then cut into small pieces, while hot, pressed into flat round or long strip.

Yellow and green, crystal clear, pleasantly fragrant, tender and delicious. Stir-fried with shredded meat, bok choy and asparagus. Better color and taste. Is Songyang, Suichang, Longquan, Qingyuan, Jingning and other counties of folk traditional festivals or entertaining VIP food. Jiao taro Jiao taro is made of taro mixed with sweet potato flour. Taro, also known as taro in Wuhan, is not entirely accurate. The people of Xinchang also call taro taro. As opposed to what we call taro, we eat the head of taro, and the people of Xinchang eat the son of taro. Taro and taro head are really different, the quality is delicate, soft, tender, thick and sticky, while taro head is relatively rough, contains water, and lacks viscosity and stickiness. Sweet potato flour is what we call sweet potato flour.

That slippery, booming energy comes from the lechon flour. My guess is that the meat filling in taro dumpling wrappers tastes good because the taro dumpling dough holds back the broth from the cooked taro dumplings, whereas wheat flour, once soaked, seeps into the broth like a sieve, thus losing the fresh flavor of the meat filling. The dumplings are strangely made without a rolling pin. It's all handmade. It's actually much easier to make than dumplings. Specifically, you peel the taro and steam or boil it. The boiled taro is malleable like playdough, with sweet potato flour, so you can knead it however you want. You can knead it into any shape you want. Taro dumplings are very resistant to cooking and storing.

Cooked taro dumplings can't be eaten until the next day, but they taste more elastic and flavorful. Not to mention dumplings, wontons and the like, not to mention the next day to put up, even if you leave it for a while, the dough will be swollen, it's really hard to eat! People in Hsin Chong are especially fond of taro dumplings, and almost regard them as breakfast food. It is also an accompaniment to dinner. In the food market, you can see old ladies at three or five paces sitting in front of the stalls, quietly eating taro dumplings with their heads buried in their hands. They take finger-sized taro dumpling noodles out of a coarse magnetic bowl, knead them by hand into thin round cakes, wrap them in meat and knead them into diamond-shaped dumplings, but place them in a flat-bottomed sieve.

They keep pinching and pinching, wrapping and wrapping, and never seem to get enough in the sieve, because a bag just runs out and someone buys it as soon as Li can get on it. In fact, eating taro or sweet potato flour alone is just average, many people do not love these two things. Taro and sweet potato flour together, it becomes delicious. People in Xinchang have been making and eating taro dumplings for hundreds of years. At least during the Qianlong period of the Qing Dynasty, it has become a local table delicacy. Xinchang people's hard work, attention to food and love of life gave birth to the great invention of taro dumplings.