If you keep taro, don't put it in a low temperature place, it will frostbite taro and reduce the taste and taste. Taro has many minutes. Hotpot restaurants generally use large taro, such as betel nut taro. The taste is dry and sticky, but the taro is full of fragrance. If you eat at home, you can use small taro with red buds, which tastes softer and more glutinous. The main varieties are: red taro (also known as red taro), white taro (also known as white taro), nine taro (dog claw taro), betel nut taro (called Lipu taro in Guangxi) and so on. Red taro is named after its red buds, and the cross-sectional color and taste after cutting are not obviously different from those of white taro.