Taro braised pork is a traditional dish in the Pearl River Delta of Guangdong Province, which is deeply loved by people of all ages. The so-called "buckle" here means that the meat is cut into rectangular pieces after frying, alternately placed in sea bowls with taro, steamed and buckled on a large plate. In many places, whenever the Mid-Autumn Festival, it is necessary to make "taro mixed with meat", so this dish is also called "Mid-Autumn Festival mixed with meat". Taro is Lipu taro, with obvious reddish-brown betel nut pattern, mellow, slightly sweet, crisp and soft taste. The ancients praised it as "jade fat is as soft as fat powder, and the food is far better than rotten sheep's head." It can be said that taro and fat pork are alternately overlapped and buckled to make "taro buckle meat", which can complement each other.