Fresh food varieties mainly include Xinong 43 1, Sushu 8, 6-8, 4, Beijing 138, Xinxiang, 1, Elm 10, 22, Zhejiang 1257 and Xu 55-657.
Baked varieties are: Sushu No.8, Red Banana, Xinong 43 1, Hebei Zaohong, Yan Shu 18, Ji Shu 22, Longshu No.9, Jiedujing 553, Inheritance 138, Jingbian, Jinshu, Xu Shu 55-2 and Xu Shu 55-65. These varieties have high sugar content and are suitable for fresh food and hot pot.
The main varieties of stem and leaf vegetables are Fu Shu 7-6, Yu Shu 1 and Yu Shu Wang.
The processing varieties are 1, Xu 18, Shangshu 19, 98, Jiedu 18, Nong Xin 1, Fushu No.6, Xu Shu No.24, Xu Shu No.25, Ji Shu No.21. These varieties have high starch content and are suitable for starch processing and deep processing.
Healthy varieties: Guaizi, Liu Jing, Shanchuanzi, Ji37, Hebei 35 1, Longshu No.3, Xu Zi No.2, Wang Huaxin, American Black, American Black Star No.2, Japanese Chuanshanzi, American 9408, etc.
Under normal circumstances, sweet potatoes can be roasted, but the taste is not the same. According to the old farmer's experience, the sugar content and water content of fresh sweet potato red hearts are high. Red skin and white heart, starch processing type, baking, less water content. Sweet potatoes with red egg yolk have a lot of water. When cooking, water evaporates and sugar becomes syrup, which can be compared with honey. It's delicious. However, different places and people have different choices for baked sweet potatoes. Generally speaking, small and straight sweet potatoes should be selected for baking sweet potatoes. Some people have a soft spot for purple sweet potatoes, because they are rich in selenium and anthocyanins, and they are nutritious.