Red hyacinth beans and Wannian taro. [Photo provided to en.nantong.gov.cn]

A simple local dish is bringing the flavors and agricultural heritage of Nantong's Haimen district to the table: braised red hyacinth beans with Wannian taro.

The dish, a familiar comfort food for generations of local families, pairs the rich, mellow flavor of Haimen's red hyacinth beans with the soft texture and natural sweetness of Wannian Xiangsha taro.

The taro, one of the region's best-known agricultural products, received national geographical indication protection in 2025. Its distinctive qualities are closely linked to its growing environment in the Wannian area of Haimen, where fertile soil, mineral-rich clay and favorable groundwater conditions help produce a flavor and texture that are difficult to replicate elsewhere.

Authentic Wannian taro is typically long and oval, with curved corms resembling a pipe. Once cooked, it becomes soft and creamy without turning sticky, with a delicate sweetness and a clean finish.

While taro can be boiled or braised in various ways, its classic preparation is with red hyacinth beans. As the ingredients simmer together, the beans add their characteristic fragrance while the taro lends sweetness and body to the sauce. The result is a hearty, gently flavored dish that relies on the natural qualities of locally grown ingredients rather than heavy seasoning.

Wannian taro also carries a rich local folklore. One legend links it to Ming Dynasty (1368-1644) general Qi Jiguang (1528-88) and his troops, who are said to have discovered the edible tubers while resting in the area during campaigns against coastal raiders.

Its reputation continued to grow over the centuries. According to local tradition, Zhang Jian (1853-1926), a scholar and industrialist from Nantong in the late Qing Dynasty (1644-1911), once presented Wannian taro to Empress Dowager Cixi. The dish was said to have won high praise, helping inspire the enduring local saying, "Ginseng for a thousand years, Wannian taro for ten thousand".