The taro buckle meat is a traditional dish of the Pearl River Delta of Guangdong, young and old are happy to eat. The so-called "buckle", that is, the meat after deep-frying cut into rectangular pieces, and taro between the spell arranged in a sea bowl, steamed through and then covered with buckle in a large plate on the table. In many places, whenever the Mid-Autumn Festival, must make "taro buckle meat", so this dish is also known as "Mid-Autumn folded meat". Taro that is, Lippu taro, meat has obvious reddish-brown betel grain, set mellow, slightly sweet, crispy powder, soft and smooth in one. The ancients praised it as "jade fat such as fat powder and soft, drink meal far better than rotten sheep's head". Taro and fat pork stacked on top of each other, buckle made of "taro buckle meat", can be said to complement each other, complement each other.