On august 3rd, china's new net river, there's a question: tao-head city, guangdong taishan
Author lee xiaochun kwok jun
“this nearly 100-acre tara field has been harvested since yesterday. In the morning, more than 30 old people came together to help with the extraction of tara, seedlings, sorting, trans-shipment, sorting, bagging, packing, and so forth, and a bag of bagged taro will be shipped for sale to dongzhou and guangzhou.” in recent days, mr. Zhou, a grower in the 499 townships of taishan city in guangdong city, has revealed that he is bringing kumiura to taishan for the first time this year。
On 26 july, workers of the grower's organization were sorted and packed with taro in the assam village of 49 and 99 towns of taishan city, guangdong. Lee xiaochun
It is known that the taro varieties currently grown in taishan are platinum, red sprouts, tamarindate, rice and dog claws, mainly in the towns of 49, watery steps, flushing, dooshan and seafood, which are among the most common cash crops in the area。
“at this type of taro, three specifications of `750 to 1100' are required to be packed in bags, so as to facilitate the wholesale sale of vegetables. The wholesale price of the taro is typically between $4 and $7 per kilogram in the near future, depending on head, quality and behaviour.” mr. Sun, who bought taro in 49, said that the larger the size, the better the quality, the faster the taro is sold, the higher the relative price。
The most popular people in taishan are the little taro, the little taro." these are the rice tacos just dug up by local farmers at $16 per kilo. When i pulled back yesterday, i brought 10 tacos straight home for a taste, the entrance was pink and smooth, and the taste was good. If you're in trouble, you can buy 20 bucks per kilo." in the early morning market, a marketer at the rich city park in the streets of taiwan said:。
On 26 july, a restaurant in the town of 49th street in the city of taishan, guangdong, was made with the taste of poachers. Lee xiaochun
It's been reported that the taishan people eat tarp buns in mid-autumn and moons, or tarp platinum and heavy sun high. The habit of eating tacos in the eyes of the local people is “good” and “excessive”。
A lot of local foods have made tacos into brand dishes or specialty foods, which are widely appreciated among their eaters. “this time we take our children to the mountains, not only to taste the specialty foods of yellow rice, five-smelting geese, and sea shrimp crabs, salty soup, but also to eat an accelerator `tigers' at the queens'. According to mr. Feng, he was impressed by the taste of taro and the smell of milk。
Also impressed by the tao food in taishan, is mr. Zhang from toshio. "i remember a wine house in the city that launched a brand-new brand-new "seven tacos", and taishan's cousin took me to eat it many times. And it's so soft on the surface, and it's very thick, very smooth, very smelly, and it's all sour, and it's all sour and sour, and it's really good, he says。
“i bought food today with a friend of taishan's in a rich city park on the streets of taicheng, and found a local ‘too-head bag’ in the back of the alley and sold it for $2. 50. The boss asked me to buy another one, and there was shrimp in it, and there was salty fragrance, and there was plenty of taste." ms. Huang, from nakayama, revealed that she had asked her boss for contact information and ordered early if she wanted to。
On 26 july, a tara field was about to be harvested in 49 towns in taishan city, guangdong. Lee xiaochun
At this time, as taiwan's tourism industry continues to develop and improve, a growing number of tourists from the field travel to experience rural in-depth tourism, leading to the expansion of the catering industry in the towns。
"boss, the local tara is on the market, we have the sauerkraut, the sauerkraut, the salbabella, the tara pen." on 27 july, the waiter at the pine bay restaurant in 49 town ordered food for the guests。
The most famous of the taco-based foods in taishan is not “taco-water”. “we have chosen fresh potatoes, and we have arranged for our employees to cut them manually, with a limited supply of lunches and two dinners each day to ensure that their food is fresh and stable.” in order to enhance the taste, satisfaction and well-being of the eaters, the restaurant is able to reduce the amount of food and vegetables required to meet the needs of different groups of people. (concluded)
