Taro braised pork is a famous dish of Shandong Han nationality. Shandong cuisine is based on taro and pork belly, among which pork belly must choose three layers of meat, and the meat quality is firm and square. Poke a few holes in the skin with a toothpick before frying, so that the oil can be removed and it will not be greasy. Soak the fried pork belly in cold water immediately to make the pigskin elastic.

Taro, the scientific name of taro, is called squat in ancient times. Araceae is a perennial herb that feeds on bulbs. Native to Indian, Malaysian and subtropical regions in southern China. As early as the end of the Warring States period, taro was eaten as miscellaneous grains in southwest China.

Although taro is full of local flavor, it is deeply loved by literati. Du Fu, a poet, intoned, "Mr. Jinli has a black horn scarf, and the garden is not exhausted." Lu You, a poet in the Southern Song Dynasty, wrote in "Behind Closed Doors" that "the taro is stewed in the dead leaves of the ground stove at night, while the bamboo looks at the cold spring and waters the vegetables in the morning". He also said that its taste can be compared with bear's paw: "Boiled millet and stewed taro are delicious." In the Qing Dynasty, a gluttonous Li once wrote a poem praising his color and fragrance: "Spirit is too greasy for color." .

Yunnan taro, with huge size and soft and waxy texture, can be compared with Guangxi taro. Taro braised pork is a traditional famous product of Yunnan cuisine, which is famous for its color, fragrance and shape. Hierarchical, soft and waxy, crisp and tender, slightly sour and slightly fragrant, sweet and salty.