2. Practice: Wash the surface sediment of taro and steam it in a steamer for 5~ 10 minutes. Take out, peel, rinse and cut in half. Add some water and rock sugar to the pot, and add a little alkaline noodles. Pour in the processed taro pieces, bring them to a boil over high heat, and then turn to medium-low heat for slow cooking. Pour a proper amount of lotus root starch into a small bowl and stir with cold water to make lotus root starch water. Poke taro with chopsticks. When you feel soft, pour in lotus root powder water and stir quickly. Finally, add osmanthus sauce and mix well.

3. Sweet-scented osmanthus taro seedling is a famous traditional dessert in Nanjing. It belongs to Jinling cuisine and Jinling snacks. Together with osmanthus honey lotus root, plum blossom cake and red bean wine, it is known as the four most humane street snacks in Jinling and Nanjing.