The edible part of yacon is root block, which looks like sweet potato; Juicy, starch-free, raw, fried or cooked, crisp, sweet and refreshing. Like a white radish, sweet and spicy. Potato chips and leaves can be processed into drinks. How to eat it? You can wash it, peel it and eat it raw, or stew chicken or soup ribs.

After the yacon is picked from the soil, as long as the topsoil is washed and peeled, it can be eaten directly like fruit. If it can be stored for two or three days after picking, it will increase the sweetness. If chicken or ribs stewed with yacon are used as soup, it will become a nourishing food for aborigines in winter. According to local eating habits, you can make various dishes. Now, some manufacturers have targeted this market and developed yacon tea, yacon jelly and yacon cake with yacon as raw materials. , so that people can taste different flavors of yacon. Fried shredded pork, fried yacon is more pure in sweetness, and shredded pork seems to have a little sweetness. With a bowl of white rice, appetizing. Stewed yacon is also a good cooking method, especially in winter. Put a few slices of yacon in the sparerib soup and stew it together. Soup will be more fragrant and delicious, and it can also stimulate the appetite and strengthen the spleen. Another method is to chop the yacon and make cookies. Because it tastes sweet and does not need to be flavored with sugar, it becomes a delicious refreshment, which is also in line with the concept of modern urbanites pursuing natural green and healthy food.

Finally, it should be noted that yacon contains a chemical component, namely tannin, also known as tannic acid. Yacon will turn brown when exposed to air after being cut and peeled. The reason for discoloration is that phenolic compounds in tannin produce quinone polymers to form brown pigments, that is, melanin. In order to prevent discoloration, peeled and cut yacon can be soaked in clear water to isolate it from the air, which can prevent oxidation discoloration.