The stems and roots of sweet stems are similar to those of sugarcane and corn, but mainly turquoise, and the ears are similar to those of sorghum.

Eating is similar to sugar cane. It is mainly produced in three northeastern provinces, Nantong in Jiangsu, Chongming Island in Shanghai, Shaoxing in Zhejiang and southern Shaanxi, such as Ankang and Hanzhong. Mature in summer and autumn. After peeling off the hard shell, chew the stem dry and drink the juice, which is sweet. Although the sugar content of its stem is not as high as that of sugarcane, its water content is higher than that of sugarcane. Its stems can be used for rolling sugar, brewing wine and raising pigs.

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Many city people have never eaten sorghum stalks and don't know how to start. I often tear it by hand. I accidentally didn't eat the sorghum stalk, and my hand was cut and I was bleeding.

Sorghum stalks are eaten by upper and lower incisors. There is a saying that "the tip of reed millet is sweet, and the root of sugarcane is sweet". One or two reed roots are not sweet, so it's a pity to throw them away.

Of course, the essence of reed millet is the middle four or five knots, with moderate thickness, long and sweet taste and loose entrance. The root is looser than the middle one, but the sweetness is quite different. As for the tip, although it is sweeter than the middle, it is getting thinner and thinner, and the meat is getting tighter and harder.

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