The simplest way to eat taro: boil it in water and eat it with sugar.

There are many ways to eat taro. It can be steamed, boiled, pan-fried, deep-fried, boiled, baked, or cooked. Paste, soup, frozen, etc., the dishes made into them will taste smooth, soft and glutinous, delicious and fragrant, sticky and refreshing, can be filled with both meat and vegetables, and are suitable for both elegance and vulgarity. There are many cooking techniques in my country, and the cooking of taro is also colorful: steam, peel and slice the taro, stir-fry it with chopped green onions to make "scallion oil taro", or fry the taro and dip it in salt and pepper to make "salt and pepper taro". All are fragrant and delicious. Guangdong's "Braised Taro Pork", Chaozhou's "Taro Golden Claws", Fujian's "Persimmon Frost Taro", Sichuan's "Jiao Ma Taro", Jiangnan's "Pork Ribs Taro Soup", "Taro Chicken Juice", etc., are all It is a popular famous dish; Guangzhou's delicious snack "Lipu Taro Jiao" is known as a "rare snack". Folks in Guangdong and Guangxi are good at making cakes from taro and rice milk, which is called hometown taro cake. Those who like sweet food can also make taro into desserts with unique flavors. Fried taro puree, sweet-scented osmanthus taro puree, and sweet taro soup are the most distinctive delicacies. Taro can also be used to make taro cakes, taro flour balls, etc., which are all delicacies in the golden autumn season.