Before steaming Lipu taro need to Lipu taro peeling treatment, and need to cold water under the pot steaming, so that the Lipu taro will be heated evenly, otherwise it will lead to the phenomenon of Lipu taro pinch, which affects the taste.

Li Pu taro is after a long period of natural selection of wild taro and artificial breeding and the formation of an excellent variety, artificial cultivation in Lipu City has a history of 400 years, according to records of the Department of Fujian will be brought into the taro Lipu City, the first planted in the county west of the Guandi Temple area, and radiate to the surrounding planting in the city of Lipu City, the special geographic and natural conditions, by the impact of the environment and microclimate, gradually Formation of a set of color, aroma, taste in one of the local famous and excellent products.