Where is the specialty of Midu taro?

Midu taro is a specialty of Midu County, Dali Prefecture, Yunnan Province. Midu taro has won a wide market popularity with its excellent quality and characteristics, exported to Chengdu, Chongqing, Shanghai, Shandong, Nanjing, Guangzhou, Shenzhen and Hong Kong, and processed and exported to North Korea, the United States, Europe and other countries.

Taro is a traditional crop in Midu, but it is also a major feature of this vegetable kingdom. Taro Midu has always been a meaningful topic in Midu.

"If you have taro at home, you don't have to worry about food." . Midu's taro is named after Midu County. It can be used for cooking and food. Because taro meat is similar to betel nut pattern, it is also called betel nut taro. It is cultivated all over Midu. Its meat is white, high quality, rich in protein, starch, high calcium and some vitamins, fragrant and glutinous, loose powder and slightly sweet.

Midu taro is named for its roundness and head size. It has strong vitality and is suitable for planting in warm temperate zone and hiding in soil. Can burn, can cook, can fry, is the delicious people, cooking is the best. Peel, slice and cook with vegetables. It has a crisp, fragrant and sweet taste. The soup is as white as milk sweat and rich in nutrition. There is a reputation that "taro is as big as a melon, it will swell up when it rises, and it is fragrant and delicious, with the best nutrition".

Cooking taro in Midu is really a great enjoyment of life. Cooked taro soup and stewed taro are delicious and good for your health. If cooked or stewed with meat, or sliced into hot pot, taro balls are made, which have a special flavor. Of course, the most distinctive way to eat taro is to buckle meat in Midu. Taro and meat are imported at the same time, and the color, fragrance, taste and shape will be good.