Longchuan Taro [Yunnan Longchuan Specialty]

What is Longchuan taro? Authentic Yunnan Longchuan specialty: Longchuan taro

Content summary:Do you want to know what Longchuan taro is? This article is a detailed introduction to the special product of Longchuan, Yunnan Province - Longchuan taro. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Longchuan taro. The full text takes about 3 minutes to read, mainly including the basic introduction of Longchuan taro

Basic Introduction to Longchuan Taro

During the Longchuan era, there was a very famous thing called "Longchuan Taro". Not only are several classics related to Longchuan unforgettable, but they also specially rank it among rare birds and animals such as peacocks and elephants, with a high value

It's not surprising to see many, but it's not surprising to know that the Longchuan taro, which makes the officials in the Central Plains sigh as rare, is insignificant in the eyes of the locals. It truly lives up to the famous saying - I don't know the true appearance of Mount Lu, only because I'm in this mountain. Longchuan Taro is a "giant" in the Taro family, and the Jingpo tribe calls it "Taro Po". "Taro" is very broad: "Slope" refers to the mountain slope. Beside the dry land of Jingpo compatriots, there are often giant taro plants with leaves as big as umbrellas, measuring three feet and three inches in length, planted in the corners of the garden. Some people also plant it in Bazi, but the taste is not as beautiful as that of mountain planting, and it's a bit tongue numbing

Longchuan taro is a high starch plant that can be used as both a vegetable and industrial grain. Barbecue cooked food is not only sweet and delicious, but also sticky to the teeth. The old medical books said that "eating too much fat can make people feel hungry and unable to eat for a long time. But there is still a little bit of trouble with eating this "yupo" big taro, which has a slight jade green flaw. When scraping raw taro, it is best not to touch it with raw sauce, as it may numb the hands, but it can be resolved by drying it over high heat. Boil with rising water, do not add soup halfway. If not, the sweet taro soup cooked in one pot with bitter vegetables will not be gentle and make your mouth, throat, and eyes itch

The study of Longchuan taro is far more than just "one foot, three inches long" as recorded in the old chronicles. 2、 Three feet long can be seen everywhere

Some people also say that the large and disorderly planting of this long taro was introduced from places such as Leinong and Gonglian in present-day Myanmar, but in the Ming and Qing dynasties, these landlords were generally under the jurisdiction of the Longchuan Pacification Bureau, and ultimately it was the Longchuan taro