There are many ways to eat taro, such as steaming, boiling, frying, frying, stewing, roasting, pasting, making soup, boiling and freezing. After cooking, the taste is soft and crisp, fresh and fragrant, sticky and tender, plain, elegant and vulgar. China's cooking skills are varied, and the cooking of taro is also colorful: peeled and sliced taro, fried with chopped green onion, or fried with salt and pepper to make "salt and pepper taro", all of which are fragrant and delicious. Braised shredded taro in Guangdong, taro with golden claws in Chaozhou, taro with persimmon cream in Fujian, taro with pepper and hemp in Sichuan, taro soup with ribs in Jiangnan and taro chicken juice.