Tiansutuo flavor sugar taro seedlings

He met Ning Wu.70 cities in #70[Tiansutuo-flavored "sugar taro seedlings"]
For people in the south of the Yangtze River, the juhuang Guixiang is just the time when taro is ripe.
Apart from the pure natural way of cooking and eating taro, the "sugar taro seedling" with a hundred-year history is the favorite of Nanjing people. Taro seedlings are just shaped small taro, seasonal strong, soft waxy powder tender, not suitable for long-term, is the best ingredient for making "sugar taro seedlings".
The sweet-scented osmanthus candy taro seedlings in the Lianhu Cake Club of Confucius Temple are considered to be an excellent snack in Qinhuai. The colour is crimson and bright, the taro seedlings are sticky and slippery, and the hot air is accompanied by the sweet fragrance of sweet osmanthus with light sugar, and the entrance is fragrant with lips and teeth.
In the old city of South of the Yangtze River, when autumn comes, the streets and lanes always echo with the cry of "Osmanthus fragrans – sweet potato seedlings!" Skillfully take over the small bowl in the guest’s hand, lift the lid of the pot, skillfully put the steaming sugar taro seedlings into the bowl, and pick up the change at one go, busy and not messy.
Nowadays, sugar taro seedlings can be eaten in all seasons. Although they still have the same taste, they seem to have less expectation and aftertaste."From then on, all the eight treasures have been sheltered. Tiansutuo is a sweet soup."