Because Emperor Qianlong especially loved to eat a special tribute native product from Guangxi, and made a very good advertisement for this native product as an emperor, the reputation of Lipu taro reached its peak in the Qing Dynasty, and many officials were indispensable delicacies when entertaining VIPs. Lipu taro is mainly produced in Lipu County, Guilin City, Guangxi, hence the name.

Lipu taro is soft, waxy and delicious, with unique flavor. Can be paired with braised pork, braised pork and other meat products. It has a fat but not greasy oil absorption effect and a fragrant taste. No wonder Emperor Qianlong loved Taro Lipu so much. This is also an important reason why Lipu taro has become the first choice for Guangxi tribute royal family. Taro is a perennial herb of Araceae, which is cultivated as a crop.

The development history of taro

The history of eating taro dates back to ancient times. Taro originated in Southeast Asia, then spread to China, Japan, South Korea and other East Asian regions, and was widely planted and eaten. According to research, as early as around 2200 BC, in the late Shang Dynasty, taro was planted in China. Taro is a root vegetable, sweet and delicate, and it is a favorite food of many people.

Taro was first produced in China, Malaysia and the hot and humid swamps of Indian Peninsula, and has been widely planted all over the world. China is rich in taro resources, mainly distributed in the Pearl River, Yangtze River and Huaihe River basins. Taro ripens in September of the lunar calendar, which is autumn. Taro has always been one of people's favorite ingredients, and it has been constantly evolving and improving with the changes of the times.