Jianchang Red Sweet Potato [Specialty of Changzhou, Jiangsu]

What is Jianchang red taro? Authentic Jiangsu Changzhou specialty: Jianchang red taro

Content summary:Do you want to know what Jianchang red taro is? This article is a detailed introduction to the Jiangsu Changzhou specialty - Jianchang Red Sweet Potato. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jianchang Red Sweet Potato. The full text takes about 8 minutes to read, mainly including the basic introduction of Jianchang Red Sweet Potato

Basic introduction of Jianchang red taro

Jianchang red taro has a unique taste and high nutritional value, making it a new choice for green food in major hotels and restaurants, and a new favorite on the dining table. At the same time, it is also a new choice for visiting relatives and friends, making it an excellent gift for family and friends Red taro, commonly known as "taro" or "taro", scientific name colorasia esculenta, belongs to the Araceae family and is also known as Kui taro. Originally a wild taro, it is an excellent variety formed through long-term natural selection and artificial breeding of wild taro. It has a history of more than 400 years of cultivation in Jianchang, Jintan City. Under the special geographical and climatic conditions of Jianchang and the influence of the environmental microclimate, it has gradually formed a local famous and excellent product that integrates color, aroma, and taste. (Due to its slightly exposed red skin and sweet taste, it is called "red taro"), its quality is far superior to taro produced in other places. As early as the Qing Dynasty, red taro was offered as a tribute to the court at the end of each year, and was deeply loved by the imperial family and relatives. Red taro is a natural green food with high nutritional value. The starch content in its tubers reaches 70%. It can be used as both a grain and a vegetable, making it a nourishing food suitable for both young and old. It is a treasure for autumn vegetarian food. It is also rich in 18 essential amino acids for the human body, including protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotenoids, niacin, vitamin C, vitamin B1, vitamin B2, soapberry, and more. Medical belief: Taro is sweet, spicy, and flat in nature, and enters the gastrointestinal tract. It has the effects of benefiting the stomach, widening the intestines, promoting bowel movements and dispersing lumps, nourishing the liver and kidneys, and adding lean marrow. At the same time, red taro has certain medicinal value. According to the Compendium of Materia Medica, taro "widens the intestines and stomach, dispels dysentery, and nourishes the spleen and stomach". It has certain effects on hypertension, hyperlipidemia, and diabetes. It is an ideal health food and longevity food for modern people. The Compendium of Materia Medica states that taro has a pungent, smooth, and slightly toxic taste. It can "dilate the intestines and stomach, fill the skin, smooth the middle, cool phlegm, treat irritability, heat, quench thirst, make people fat and white, stimulate appetite, and promote intestinal closure. When eaten by postpartum women, it can break blood and stagnant blood, remove dead muscles, and when cooked with fish, it can even lower qi and regulate the middle and supplement deficiency. The red taro produced by Jianchang has a red skin and a special aroma with white flesh, which is deeply loved by consumers. It has won the title of "Jiangsu Province's Most Satisfied Product" in the second and third Jiangsu Province Famous, Special and New Agricultural and sideline Products Exhibition in 1998 and 2001, and was recognized as a pollution-free product in 2002 Eating method of red taro: 1. Bake directly, peel and dip in seasoning for consumption. 2 After washing, boil them with beans, vegetables, meat, peanuts, etc. into salty Congee 3 After peeling and washing, steam or boil to eat After peeling and washing, cut into the desired shape and mix with other ingredients to make soup or other delicious dishes Peel, wash, and crush to make various sweet and delicious pastries or snacks

With the promotion of the government and the drive of cooperatives, while the planting area of Jianchang red taro continues to expand, the level of industrial development, standardized production, and brand marketing continues to improve. Jianchangwei has a high-yield and efficient production base of more than 5000 acres of red taro, which has passed the certification of pollution-free agricultural products in Jiangsu Province and national green food. It has been successively rated as a famous and excellent agricultural product in Changzhou City and Jiangsu Province, and has won the "Best Consumer Satisfaction Award" and "Best Selling Award for Agricultural Products" at agricultural exhibitions in various provinces and cities across the country for many years. Jianchang red taro is launched at the end of August every year and sold out before December

Regional Scope

"Jianchang Red Sweet Potato" is produced in Jianchang Weir, the largest polder in Jintan City, Changzhou City, Jiangsu Province. The suitable planting areas are Caijia Village, Lvqiu Village, Dizhuang Village, Xiacai Village, breeding farms, Jianchang Village, Tianhu Village, Jingzhuang Village, Yangjiashe Village, and Xinhe Village in Zhixi Town, with a total area of about 5 square kilometers. The geographical coordinates are between 31 ° 09 ′ -32 ° 04 ′ N and 119 ° 08 ′ -120 ° 12 ′ E. The suitable production area for Jianchang red taro is 480 hectares, with an annual output of 10500 tons and an annual output value of over 52 million yuan

Product Quality Characteristics

1. External Sensory Features: Elliptical shape, covered with red scales, light brown outer skin, sparse and uniform wheel patterns on the surface, long apical bud, pink top. 2. Internal quality indicators: protein ≥ 2.8-3.2 grams/100 grams, fat ≤ 0.09 grams/100 grams, starch ≥ 15.5-16.2 grams/100 grams. 3. Safety requirements: Red taro shall comply with the standard of "Pollution free Food Potato and Potato Vegetables" (NY/T5221-2005)