Ku Xiang, a restaurant focusing on authentic Hunan cuisine, is bringing the local snow taro from Hunan's mountain areas to Beijing. The fried snow taro in camellia oil dish took the chef five years to create with the previous four years used to cultivate the snow taro which is rare to find. To cut the snow taro into shreds, a chef needs 10 years of practice in knife skills. The boiled snow taro is also worth trying as the taro is boiled in spring water and presents its authentic light sweet flavor to the diners.