As we enter early winter, my thoughts can’t help but wander to my childhood hometown, where there is a field full of taro. Taro, a simple and unpretentious name, contains countless beautiful memories of my childhood.

Taro, also known as taro and potato, is a tuber vegetable with rich nutritional value. Its body is round and plump, its skin is brown-purple, smooth and delicate, like an exquisite ceramic handicraft. When I first saw taro, I was attracted by its appearance and couldn't wait to see its true appearance.

Gently peel off the skin of taro, and a refreshing fragrance will hit your nose. The taro meat is as white as snow, as tender as silk, and feels dense and delicate. I couldn't wait to take a bite. The taro meat melted in my mouth, sweet and soft, and my taste buds were captured instantly. The sweetness and softness seemed to freeze in time, making me intoxicated.

In addition to being eaten fresh, taro can also be cooked into a variety of delicious dishes. My mother's specialty is taro roast pork. The taro is simmered in the pot until it becomes soft and delicious, absorbing the aroma of the meat and making the taste more mellow. I always like to pick up a piece of taro and poke it gently with my chopsticks. The soft and waxy taro meat will slide out of the skin and be covered with delicious gravy. The melt-in-your-mouth taro and the tender, juicy meat intertwine into a delicious symphony in your mouth.

Taro is not only delicious, but also has rich medicinal value. It is mild in nature and sweet in taste, and has the effects of strengthening the spleen and stomach, moistening the lungs and relieving cough. In the cold winter, cooking a bowl of hot taro soup can not only dispel the cold and warm the stomach, but also help relieve coughs. Whenever I catch a cold accidentally, my mother will always stew a pot of taro soup and serve me a bowl with her warm hands. After drinking it, my whole body feels warm and even my cough is relieved a lot.

Taro is not only a delicious ingredient, it is also an indispensable toy in my childhood. Every time when taro is ripe, my friends and I will go to the fields to dig taro. We held small shovels and dug through the soil with great interest, looking for taro seeds buried underground. When we finally dug a big, round taro, the sense of accomplishment and joy was indescribable.

We sometimes roast and eat the dug taro. Find an open space, build a bonfire, bury the taro in the fire, and wrap it with firewood ashes. After a period of roasting, the taro skin becomes crispy and fragrant, while the inside is soft, waxy and sweet. Take a bite, it's steaming hot, and the caramel aroma and soft glutinous rice interweave a different taste in your mouth.

Taro is not only a food, but also a precious memory of my childhood. Whether it's its delicious taste, its medicinal value, or its fun as a toy, it brought endless joy to my childhood. Whenever I see taro, I always think of the land in my hometown and the time I spent digging and roasting taro with my friends. Taro, a simple and unpretentious name, carries the unforgettable taste of my childhood.