How to choose taro: 1. Look at the appearance: peel away the thick fur of the taro and carefully observe whether there are any signs of mildew, dryness, spots, etc. The body shape must be even, plump, and not broken. Phenomenon, this is the basic condition for high-quality taro.

2. Freshness: Fresh taro has just been pulled out of the soil. It has a slightly earthy smell and is relatively hard when pinched. Soft means it's not too fresh.

3. Weigh with your hands: Pick up two taros of the same size and weigh them with your hands. The lighter the weight, the higher the starch content and less moisture content of the taro, which will make the taro taste worse. Noodles, slightly sweet. If it were the opposite, the taste would be a little worse.

4. Look for trachoma: Near the lower roots of the taro, there are many uneven trachoma pits with soil, which proves that the taro tastes floury enough. If the surface looks smooth, the taste will not be much better.

5. Look at the root: Use a knife to make a small cut at the root of the taro. If a sticky white liquid flows out and dries quickly into powder, it means it is a top-quality taro.

6. Look at the texture: Generally when we see relatively large taro in supermarkets, merchants will cut it in half and sell it. At this time, you need to look at its cross-section. The denser the pink texture, the better, which means that the taro eats vermicelli. The thinner the texture of the cut surface and the more blank spaces, it means that the taro is not delicious.