[Photo provided to wuxi.gov.cn]
Osmanthus-flavored taro is a classic Jiangnan dessert that originates from Wuxi, with taro as its main ingredient. It is prepared using local fuzzy-skinned taro, which is peeled and simmered with brown sugar, white sugar, and sugared osmanthus. Traditionally, the taro is steamed or boiled until tender and fluffy, then a small amount of alkaline powder is added to give the syrup a vivid, shiny red hue. The dish is cooked twice in sugar syrup, resulting in a sweet, sticky, and smooth texture that is characteristic of this delicacy.
In Wuxi, the dish is an important part of Mid-Autumn Festival traditions, symbolizing the auspicious meaning of "meeting noble patrons on your path." The use of osmanthus blossoms, which bloom in autumn, not only boosts its fragrance but also emphasizes the autumn season. This ties into the local cultural motif of "plucking osmanthus" as a metaphor for achieving success in civil exams. During traditional banquets, osmanthus-flavored taro is frequently served as the last dessert, providing a refreshing complement after the richer main courses.
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