On October 25th, at the Betel Nut Taro King Competition held in Fuding City, the representative team of Hekeng Village in Guanling Town won the Best Quality Award for Betel Nut Taro with the highest quality score.
How delicious is champion quality taro? Last weekend, we went to Hekeng Village in Fuding for a field trip.
<h1 class= "pgc-h-arrow-right" > good place of origin, make good taro</h1>
Fuding belongs to the subtropical monsoon climate, long summer and short winter, warm climate, sufficient water vapor, unique climate environment has achieved the large size and powdery taste of Fuding betel nut taro.
Fuding's betel nut taro has been cultivated for 300 years, and for hundreds of years, through unique cultivation management, it has formed a unique flavor and a large and beautiful appearance.
Large is the most obvious feature of Fuding betel nut taro, with an average of more than 2 pounds of taro per taro.
The lines on the cut surface are called betel nut patterns. Betel nut pattern is the symbol of betel nut taro, the same variety transplanted to other places, is not able to grow such a pattern, the taste is not as pink and sweet as betel nut taro.
Taro has betel nut grains
<h1 class="pgc-h-arrow-right" > carefully grown, natural green agricultural products</h1>
Even with a superior natural environment, not all Fuding betel nut taro can be as good as the betel nut taro in Hekeng Village.
Old farmers with many years of planting experience tell us that during the annual harvest season of betel nut taro, farmers only pick the mother taro, and the small taro is left in the soil, waiting for the next spring to dig it up and plant it again, so that it can retain its original taste.
Mother taro and taro
And betel nut taro on the soil fertility requirements are very strict, the same field can not be planted for 2 consecutive years betel nut taro, this year's soil, next year to plant rice, the next year can be replanted betel nut taro, so as to ensure quality.
In addition, betel nut taro also needs "water drought rotation", planting with mountain spring water irrigation, and when the harvest is about to be harvested, it is necessary to drain the water and keep the soil dry, so that the final dug out of the betel nut taro will have a powdery taste.
Dry taro fields during harvest
"Our betel nut taro is never watered, and the taro dug out of the paddy field, although it will have an advantage in weight, will taste much worse." Farmers in Ho Hang Village are confident in their betel nut taro.
<h1 class= "pgc-h-arrow-right" > soil selection of Fuding betel nut taro, limited to 200 pieces</h1>
It is no exaggeration to say that after eating the betel nut taro in Hekeng Village, I feel that I have eaten all the taro for so many years before.
Steamed, braised, stewed with sauce, and dessert, betel nut taro is simply the "all-rounder" of the ingredient world!
Soil selection of betel nut taro, produced from the 2020 Fuding betel nut taro best quality award winner of Hekeng Village, we directly purchase taro from the farmers in Hekeng Village, authentic taste is guaranteed.
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