Fresh taro stalks how to make soup: 1. first the soup boiled for an hour, and finally the taro stalks under the pot and then boiled for half an hour on the line. 2. to be soup boiled after just add a little salt seasoning can be. 3. the taro stalks can with lean pork strips, mushrooms, black fungus together with the soup. Taro stalks boiled out of the soup color heavy, but sweet, 3. Taro stalks can be with lean meat strips, mushrooms, black fungus with soup, nutritious, taste is very good. 4. Taro stalks, blanched and washed can be added to the lean meat slices, with the soup.

Taro stalks, the name of traditional Chinese medicine. The petiole of taro Colocasia esculenta (L.) Schott for the taro plant in the family Tennantaceae. Distributed in the south and north China. It has the efficacy of dispelling wind, inducing dampness, detoxifying and removing blood stasis. Commonly used in urticaria, allergic purpura, diarrhea, dysentery, pediatric night sweats, yellow sores, anonymous swollen poisons, snakehead boils, bee stings.

Wet herb. Rootstock ovate, often bearing many small bulbs, brown, ciliate. Leaves basal, 2-3 or more, petiole fleshy, 20-90cm long, green, base sheathing; leaf blade ovate broadly elliptic, 20-50cm long, thick, peltate bearing, apex short and acute, base auriculate, auricles obtuse, entire, undulate. The inflorescence stalk is often solitary, shorter than the petiole; the spathe varies in length.

Generally about 20cm long; tube green, about 4cm long, 2.2cm thick, long ovate; limb lanceolate or elliptic, about 17cm long.

Expanded into a boat-shaped, margins involute, yellowish to greenish-white; fleshy spikes about 10cm long, shorter than the spathe; female inflorescences located in the lower part, 3-3.5cm long, neuter inflorescences located in the middle, 3-3.3cm long, male inflorescences 3-3.3cm long. 3.3cm, male inflorescences located in the upper part, 4-4.5cm long, apex cuspidate, appendages subulate, ca. 1cm long.Flowering period February-August.