Autumn and winter are the best seasons to eat taro. At this time, the taro is sweet and fluffy. Whether it is served in vegetables or made snacks, it is very delicious. Moreover, taro is rich in nutritional value. As an alkaline food, it can neutralize acidic substances accumulated in the body, adjust the body's acid-base balance, and produce the effects of beautifying and beautifying hair and blackening hair. <br />Traditional Chinese medicine believes that taro has the effects of stimulating appetite and promoting fluid, relieving inflammation and relieving pain, replenishing qi and kidney, and is an ideal ingredient for autumn tonic. Today, taro and sago were used to make a very common and famous dessert in Guangdong: taro sago. Drinking such a sweet and smooth dessert in the cold weather is also a very warm and comfortable thing.
