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| ==Variety== | ==Variety== | ||
| ===Dim sum=== | |||
| ⚫ | |||
| The pan fried square taro cake is semi-crunchy on the outside and medium-soft on the inside. It is also the most consistent version with more or less the same formula in the ] or among overseas ] communities. | |||
| ===Regional home-style=== | |||
| ⚫ | The other version is the more home-style baked version. Usually it uses the same ingredients and steamed for long periods of time until it is ultra soft and pasty. The formula varies greatly depending on the family ]. | ||
| ===Frozen taro cake=== | |||
| Some restaurants offer taro cakes cut into small cubes as part of a main course ] to a major ]. These are sometimes frozen to a more solid state. Though it is not nearly as common as the other forms. | |||
| ==See also== | ==See also== | ||
Revision as of 06:04, 22 June 2007
Template:Chinesename Taro cake is a Chinese cuisine dish made from the vegetable taro. When served in a dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China and overseas Chinatowns restaurants. Some of the ingredients include pork and Chinese black mushroom or even Chinese sausages. It is usually topped with scallions on top.
Variety
Dim sum
The pan fried square taro cake is semi-crunchy on the outside and medium-soft on the inside. It is also the most consistent version with more or less the same formula in the far east or among overseas Chinese communities.
Regional home-style
The other version is the more home-style baked version. Usually it uses the same ingredients and steamed for long periods of time until it is ultra soft and pasty. The formula varies greatly depending on the family recipe.
Frozen taro cake
Some restaurants offer taro cakes cut into small cubes as part of a main course appetizer to a major Chinese cuisine. These are sometimes frozen to a more solid state. Though it is not nearly as common as the other forms.
See also
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