芋艿(芋头)炖老鸭,原本是江浙一带的名馔,记得曾经在上海、南京、扬州、诸暨、杭州等地,笔者都品尝过这道南方名菜。以上几地做法几近相同,砂锅顶盖,油水遮温,老鸭肉糜不柴,芋艿绵软糅糯,间或也有竹笋或片或条漂于汤中。其味汤鲜缠绵,其型鸭头望月。鸭肉芋艿入口,均无需咀嚼,耄耋幼童无齿可食。然在江淮有言,宁吃芋艿一口,不食老鸭半只。据说旧时有钱大家,每每烹制此道菜式,主人仅食芋艿,弃鸭肉于仆 Taro (taro) stewed duck, was originally a famous food in Jiangsu and Zhejiang, I remember once in Shanghai, Nanjing, Yangzhou, Zhuji, Hangzhou and other places, I have tasted this famous southern dishes. The above approach is almost the same, casserole roof, oil and water cover temperature, the old duck meat is not Chai, taro soft mix Lane wax, sometimes there are bamboo shoots or pieces or strips floating in the soup. Its taste soup fresh lingering, its type duck head Mochizuki. Duck taro entrance, no need to chew, young children edentulous edible. However, there are words in Jianghuai, Ning eat taro rather, do not eat duck half only. It is said that the old rich everybody, often cooking this dish type, the owner only eat taro, abandoned duck in the servant