Taro has a long history in China, and its tradition of planting and eating can be traced back to thousands of years ago. In various dynasties in China, taro was widely planted and eaten. The following are some dynasties in which taro prevailed:

Qin and Han dynasties:

Taro has become one of the important food crops in Qin and Han Dynasties. According to historical records, taro was planted on a large scale during the Qin Shihuang period, mainly in the southern region. Taro became one of the main foods for soldiers in the Qin dynasty at that time, helping them to maintain their physical strength in the war.

Tang dynasty:

Taro was further popularized in the Tang Dynasty. Due to the economic prosperity and population growth in the Tang Dynasty, the demand for taro also increased. Taro was widely planted in the south of Tang Dynasty and became one of the main foods for local residents.

Song dynasty:

Song Dynasty is a period of cultural prosperity in China, and it is also an important period of taro planting and eating tradition. Taro became one of the important cash crops in the Song Dynasty, with its growing area and increasing output. At the same time, the food culture in Song Dynasty also promoted the diversification of taro cooking methods, such as taro barbecue and taro soup.

Yuan, Ming and Qing dynasties:

Taro continued to maintain its important position in Yuan, Ming and Qing Dynasties. The nutritional value and medicinal value of taro are described in detail in Eating in Yuan Dynasty and Compendium of Materia Medica in Ming Dynasty. Taro became one of the important food crops in southern China in Qing Dynasty, and gradually formed a taro food culture with local characteristics.

Besides China, taro is also widely planted and eaten in other Asian countries and regions. For example, taro has become one of the important traditional foods in Japan, such as taro rice and taro soup. In Korea, taro has also become one of the common ingredients, such as Korean taro porridge and fried taro chips.

In a word, taro has a long history of cultivation and consumption in China and other Asian countries and regions. Its nutritional value and medicinal value are widely recognized, and gradually formed a gourmet culture with local characteristics.