Taro and Napa Cabbage Braise
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- taro (芋)
- napa cabbage heart (白菜心)
- soy sauce (醬水)
Instructions
- Braise the taro until it becomes extremely soft and tender.
- Add the napa cabbage hearts and cook together.
- Season with soy sauce (醬水) to taste and harmonize the flavors.
- The quality of this humble household dish depends entirely on selecting fresh, plump, tender cabbage hearts with a bright green color; yellowing indicates age, and long-stored cabbage becomes withered and unfit.