Most of the shops use taro root powder mix, as far as I know. At Destination Taiwan, your taro milk is only made of fresh taro roots, which leaves Shiuan much harder work to do from carrying them 120 miles away to peel them one by one.
Taro root commonly refers to the plant Colocasia esculenta, the most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms. In Taiwan, taro is called 芋頭 (yùtóu) in Mandarin, or 芋仔 (ō͘-á) in Taiwanese. Taro is well-adapted to Taiwanese climate and can grow almost anywhere with minimal maintenance. Nowadays taro is used more often in desserts. When compared to a sweet potato, taro holds more potassium, magnesium and vitamin B and E. Because of Taro's low glycemic index levels it is much healthier for diabetics than potatoes. Taro can help reduce the risk of cardiovascular disease and help you manage your weight. In addition, the Vitamin E acts like antioxidants that protects your cells.