通山的粑坨,是一种传统美食,具有悠久的历史。通山盛产红薯,粑坨的主要原料是红薯粉。做粑坨的薯粉需经过滤沉淀后,再经清水漂过数次。这种薯粉晒干后,精白细腻,经沸水冲泡揉和后,柔绵有筋,滑腻不沾手。做坨时,趁热扯一坨粉团,用手指捏空填入馅子包好。馅是剁、切好了的精瘦肉和豆腐干,再配入冬笋、蘑菇、金针菇等时令干鲜菜。包好了的粑坨洁白圆滑,大小适中,待水烧开后下入锅中,初时粑坨是沉的,待一个个骨碌地浮出水面时,也就逐渐地熟了。若油煎,则将刚煮熟的粑坨捞入油锅中,再放入佐料拌。佐料是少 Tongshan 粑 Tuo, is a traditional cuisine, has a long history. Tongshan rich sweet potatoes, 粑 Tuo’s main raw material is sweet potato flour. Flour dumplings to be done after precipitation, and then flooded several times. After the dried potato flour, refined and delicate, after kneading with boiling water, soft foam, creamy, non-stick hand. To do Tuo, while hot pull lump dough, fill your fingers with a blank fillings stuffed. Stuffing is chop, chopped lean meat and dried tofu, and then match with winter bamboo shoots, mushrooms, mushroom and other seasonal fresh vegetables. The wrapped 粑 Tuo white and sleek, medium size, after the water boiled into the pot, the initial Tuo Tuo is Shen, to be one by one bone surface to the surface, it gradually cooked. If fried, then just cooked 粑 Tuo fishing oil pan, and then add seasoning mix. Seasoning is less