Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Meizhou, Guangdong Province — Hakka heartland
II
Description
Unusual Hakka dish of taro and tapioca starch dumplings shaped like abacus beads (small torus shapes), stir-fried with pork mince, mushrooms, dried shrimp, and preserved vegetables. The texture is uniquely chewy and slippery with a distinctive taro earthiness. Associated with Hakka New Year traditions.
III
The Thread
—Japanese satoimo (taro) preparations
—Taiwanese taro balls (yu yuan)
—Vietnamese banh bot loc clear dumplings
IV
Flavour Context
Earthy taro sweetness with savoury pork and shrimp flavours; texturally unique — chewy, bouncy, slightly glutinous
Pillars V — VII
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