台山农家生晒老粉葛根 227g 煲汤 泡茶 炖肉 Sun-Dried Sweet Taro 8oz (Yam Bean)Perfect for Soups

​地道台山风味​：精选广东台山本地优质粉葛品种，还原记忆中的粉葛清甜与粉糯口感！
古法生晒工艺​：新鲜粉葛经人工去皮、切块后，置于阳光下自然生晒，锁住原香与营养，水分适度蒸发后更易储存，口感更紧实粉糯！
​营养保留更完整​：生晒过程减少水分但不破坏膳食纤维、淀粉及多种矿物质（如钾、铁），低脂低热量，适合养生人群及家常滋补。
​百搭烹饪神器​：经典搭配猪骨/鸡架煲汤（汤色清甜不腻）、与五花肉炖煮（吸饱肉香更软糯）、或切丁炒菜/做粉葛羹，广东人“煲汤必囤”的厨房常备食材！
【食用推荐】
经典广式汤：粉葛500g + 猪骨300g + 赤小豆20g，加水炖2小时，汤清甜润喉，适合暑热天祛湿！
家常炖肉：粉葛块与五花肉同炖，吸饱肉汁后软糯入味，比肉还好吃！
快手炒菜：切片后与青椒/木耳快炒，口感爽脆带粉，低卡又下饭！

​Genuine Taishan Flavor​：Sourced from premium local sweet taro varieties (fine-leaf type) in Taishan, Guangdong,
​Traditional Sun-Drying Process​：Fresh taro is hand-peeled, cut into chunks, and sun-dried naturally. Locks in original aroma and nutrients while reducing moisture—resulting in a firmer, starchier texture that’s easier to store！
​Nutrient-Rich & Healthy​：Sun-drying preserves dietary fiber, natural starch, and minerals (like potassium & iron) while reducing water content. Low-fat and low-calorie, ideal for health-conscious cooking and daily nourishment！
Classic pairings include bone/chicken soup (clear, sweet broth), braised with pork belly (absorbs meaty flavor and turns tender), or stir-fried with veggies/made into taro porridge. A “must-have” for Cantonese soups and stews！