Taishan Chicken Claw Taro [Guangdong Taishan Specialty]

What is Taishan chicken claw taro? Authentic Guangdong Taishan specialty: Taishan Chicken Claw Taro

Content summary:Do you want to know what Taishan Chicken Claw Taro is? This article is a detailed introduction toGuangdong Taishan specialty - Taishan Chicken Claw Taro. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Taishan Chicken Claw Taro. The full text takes about 4 minutes to read, mainly including the basic introduction of Taishan Chicken Claw Taro and its nutritional value? What are the product characteristics of Taishan chicken claw taro? The production method of Taishan chicken claw taro, etc

Basic introduction of Taishan chicken claw taro

Chicken claw taro is one of the local specialties of Taishan, mainly produced in areas such as Sijiu and Shuibu. The "Xinning County Annals" compiled in the 19th year of the Guangxu reign of the Qing Dynasty has recorded it, indicating that it has a long history in Taishan. Chicken claw taro, as the name suggests, is shaped like a chicken claw: a taro with curved taro pods around it, usually weighing two to four pounds

Method of making Taishan chicken claw taro

Chicken claw taro seedling soup

This soup is very popular in Taishan, Enping, Wuyi area.

Ingredients: 500g chicken claw taro seedling, 30g soybean, 300g pig bone, one slice of ginger

Method: 1. First, scrape off the surface layer of the chicken claw taro, wash it, cut it into a section of about 6cm, remove the shell of the soybean

2. First, add water to the pig bone and boil it until it rolls, then add the chicken claw taro seedling and soybean. Cook on high heat for 1 hour, change to medium heat for 2 hours.

It can be consumed

Effect: Sweet and delicious, relieves stagnation and strengthens the stomach, mild, suitable for people with cold and hot bottoms to drink