After boiling water, eat sugar.

There are many ways to eat taro, such as steaming, boiling, frying, frying, stewing, roasting, pasting, making soup, boiling and freezing. After cooking, the taste is soft and crisp, fresh and fragrant, sticky and tender, plain, elegant and vulgar. China's cooking skills are varied, and the cooking of taro is also colorful: peeled and sliced taro, fried with chopped green onion, or fried with salt and pepper to make "salt and pepper taro", all of which are fragrant and delicious. Braised shredded taro in Guangdong, mashed taro with golden claws in Chaozhou, taro with persimmon cakes in Fujian, taro with pepper and hemp in Sichuan, taro soup with ribs in Jiangnan and taro with chicken sauce are all famous dishes. The beautiful scenery of Guangzhou "Lipu Taro Corner" is known as "a rare snack". People in Guangdong and Guangxi are good at making cakes with taro and rice paste, which is called hometown taro cake. People who like to eat sweet can also make taro into a dessert dish with unique flavor. Fried taro paste, sweet-scented osmanthus taro paste and sweet taro soup are the most distinctive dishes. Taro can also be made into taro cake, taro dough and so on. , are all good dishes in autumn.