Chinese Pinyin: [Xiāng Yu]

English explanation:] Henry Donara Troubat; ;

Sweet taro, also known as chestnut and vegetable soil, also known as fragrant ginseng and soil Luan.

Leguminosae, a perennial herb of Eugenia, is usually cultivated as an annual. The tuberous root is spherical, shaped like a small potato, with a diameter of 2~7.5 cm, yellowish brown skin and white meat, which is an edible part that people seek to cultivate. Because its meat is like potatoes, but its taste is neither sweet potato nor taro, nor potatoes, like chestnuts, sweet and memorable after eating, so it is named taro. The tuberous root of taro is shaped like a small potato, with brown skin and white meat, elegant and fragrant taste, which can be divided into two types: thick skin and thin skin. Taro can be roasted, fried and stewed, cooked with chicken and pork, fragrant but not greasy, crisp but not rotten. This plant is neither a common sweet potato with red hearts and white hearts in Shanghai, nor a taro with red stems and white stems that burns old Shanghai leisure snacks, nor a big taro in Cantonese cuisine. Taro, a rare vegetable, is produced in Tongzhou, Haimen, Qidong, Chongming and other places in Nantong, Jiangsu. In the past, Qidong people had the habit of cooking local food with taro at festivals and festivals.

Sweet taro has strong adaptability and is suitable for planting in areas with altitude 1000- 1800 meters and average temperature 18℃. The whole growth period is 300-350 days, and the yield per mu is 2500-3000 kg. Different from ordinary taro, the petiole has a purple spot on the top of the leaf, the petiole is green and the bulb meat is purple.

There are many ways to eat taro, such as boiling, steaming, frying, roasting, frying, grinding and stewing.