Taro, also called taro acid, taro seedling, taro acid, is made from the stems of taro, which are cleaned, dried in the sun until soft, and pickled with coarse salt. It can be eaten with porridge and used as an appetizer. It is meaty, refreshing and greasy, crisp, tender and delicious. It is rich in dietary fiber and is known as the "intestinal scavenger". It is an exclusive Lingnan delicacy and a traditional Guangxi delicacy. Of course, different places have different methods of making clean taro. Even if we are both from Guangxi, some places do not like to peel the taro that is made, while some places, such as my grandpa’s house, Qinzhou Lingshan Shrike, do it. The taro is generally peeled. Unpeeled taro is chewier, while peeled taro is crispier and easier to chew.