Freshly-harvested taro. [Photo/WeChat account: hafbwx]

Yazhou town in Hai'an, a county-level city in Nantong, East China's Jiangsu province, is a perfect place to plant taro. Yazhou-grown taro is renowned for its soft taste and unique flavor. It is a favorite among Yazhou natives.

There are many dishes made by taro in Yazhou and here are three of the most popular.

Braised taro with soybean paste

Braised taro with homemade soybean paste is dipped into sauce. [Photo/WeChat account: hafbwx]

The easiest and most convenient way to cook taro is to braise it with soybean paste. Yazhou natives usually braise the taro with homemade soybean paste and chopped green onion, ginger, and chili.

Stewed pork with taro

Stewed pork with taro. [Photo/WeChat account: hafbwx]

While most Yazhou natives cook stewed pork with taro to entertain guests, a fewer number of them knows how to make the most authentic stewed pork with taro.

To do so, one needs to expose the taro after removing the peel to the sun until the surface bears a golden skin for later use.

Stir-fry sliced streaky pork until the meat is brown. Then stir together with diced green onion, ginger, garlic, and anise, as well as pour some brown sugar, cooking wine, and light soy sauce to color the pork.

Pour the aforementioned taro to the pan to stir fry, then add hot water to cover the ingredients to boil, then simmer them at low heat until the soup becomes thick. Add some salt before turning off the heat.

Taro and tofu soup

Taro and tofu soup. [Photo/WeChat account: hafbwx]

Put sliced taro to the pan to stir fry after stir frying green onion and ginger. Then pour water into the pan to boil the taro. Once the taro is almost cooked, put sliced tofu and pour some starch water and sesame oil.