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Hukou Township produces the highest yield of water taro in the county, especially the betel-heart taro. Its flesh is powdery white streaked with purplish-red veins and carries a delicate fragrance; whether steamed, roasted, boiled, or deep-fried, it is always the best choice. Taro contains mucoprotein that can make skin itch when peeling. To avoid this, rinse the taro, cover with water, bring to a boil for about three minutes, then cool with cold water before peeling—nutrients remain intact. Rich in starch, dietary fiber, protein, B-vitamins, potassium, zinc, and iron, taro is a natural, pollution-free health food suitable for people with delicate stomachs. Every November, as autumn sets in, the annual Hukou Water Taro Carnival lights up the old street amid joyful cheers. The “Hukou Water Taro Industry & Culture Festival” held in front of Sanyuan Temple offers creative taro delicacies, tasty taro cakes and taro ice-cream, plus a grand street parade, Hakka-fabric DIY workshops, and impromptu performances by community groups—colorful, bustling, and wonderfully diverse!