When I was a child, I watched "Prime Minister Liu Luoguo". The episode about "Lipu Taro" left a deep impression on me: In order to reduce the burden on ordinary people, Liu Ye used ordinary taro to pretend to be Lipu taro.

The emperor had a huge appetite and was ready to avoid the Guangxi people.

At this time, various squires appeared and presented real Lipu taro to the emperor's table.

And its original name should be "Betel Palm Taro".

The first person to eat betel nut and taro was Fuding, Fujian.

This is a town with mountains and oceans, and a place where mountains and seafood are collected.

Locals are eating the food too.

Among the cities I passed through, Fuding was definitely the most food-loving place, and there were no people there.

There is an unknown food street in the area, which is only one kilometer long.

It has hundreds of restaurants and stalls.

It maintains a vibrant sound from 4pm to 2am every day.

The locals also took me to have a feast here: fish balls, raw shrimps, crab claws, conch...all kinds of wine and rice.

The last steamed taro taro as the main dish is the highlight.

Each taro is only about the size of a football, and the skin is steamed directly.

After a few fiddling, I discovered that using a thin, sharp blade makes for thumb-thin taro before serving.

Picking one up, you can see the fine betel nut pattern on the taro.

This is the biggest difference from ordinary taro.

Peel it with your bare hands, without dipping it in the seasoning, and pipe it in directly.

Looking back now, the fragrant beauty seems to have a lingering aftertaste.

Later I learned that when each Areca taro tree is harvested, there is only one "mother taro" that is the largest, most fragrant and most delicious, and a bunch of "taro seeds" growing attached to it.

That plate of steamed betel nut taro is all carefully selected mother taro.