Hukou Taro Introduction
The taro produced in Hukou Township is known for its high yield of water taro, making it the leading area in the county for this product. The flesh of the Hukou taro is creamy white with marbled purple-red patterns and possesses a fragrant aroma. Whether steamed, roasted, boiled, or fried, it is an excellent choice. Taro contains mucilage, which can cause itching if the skin comes into contact with the raw tuber. To avoid this discomfort, wash the taro thoroughly and cook it in water until boiling; after about three minutes, add cold water to cool it down before peeling, which will eliminate the issue without losing any nutrients. Taro is rich in starch, dietary fiber, protein, vitamins B, potassium, zinc, and iron, making it a naturally unpolluted health food suitable for individuals with digestive issues. Every November, as autumn sets in, the annual Hukou Water Taro Carnival takes place on Hukou Old Street amidst the joyful applause of the public. Additionally, the "Hukou Water Taro Industry Cultural Event" is held in front of the Sanyuan Temple every year, featuring creative taro dishes, delicious taro cakes, and taro ice cream, along with a grand street parade, a Hakka fabric DIY experience, and performances from various community groups. It's a vibrant, lively, and diverse event!
