The most delicious taro is the Lipu taro, which is produced in Lipu County, Guilin. It is big and nutritious. Cut it into thin slices, fry it and sandwich it with pork to make "braised pork". It has a special flavor and the meat is not greasy. It is a delicacy at banquets. Boil it and peel it, put it in a hot pot, add lard, sugar, and a small amount of milk powder, and press it into milk taro. It tastes sweet and soft; mix it with fish, meat, chicken, winter bamboo shoots, mushrooms, etc., and fry it lightly in oil. , crispy and refreshing.
As Guangxi’s preferred tribute, Lipu taro is presented to the Royal Ceremony at the end of the year. It reached its peak especially during the Qianlong period of the Qing Dynasty. In recent years, with the broadcast of the TV series "Prime Minister Liu Luo Guo", Lipu taro has become a household name throughout the country.
The Lipu taro belongs to the Araceae family, also known as Kui taro and Areca taro. It was originally a wild taro. It is an excellent variety formed through long-term natural selection and artificial breeding of wild taro. It is grown in Lipu County Artificial cultivation has a history of 400 years. According to records, the Fujian people brought taro to Lipu County. They were first planted in the Guandi Temple area in the west of the county seat, and then spread to the surrounding areas. Under the special geographical and natural conditions of Lipu County Under the influence of the environmental microclimate, local famous and high-quality products integrating color, aroma and taste have gradually formed. The quality is far better than the taro produced in other places. The betel nut taro produced in Lipu has been popular in surrounding counties for a long time. The name "Lipu taro" was listed as the preferred tribute in Guangxi during the Kangxi period of the Qing Dynasty. It was paid tribute to the court at the end of each year and was deeply loved by the emperor's relatives.
According to the Records of Lipu in the 3rd year of the Republic of China: "The old records said: There are those as big as more than ten kilograms, but there are none today. But the ones found in front of the Guandi Temple outside the city are better. Cut them open. , the appearance of betel nut lines is called betel nut taro". "The grains are brown and dense, pink and loose but not sticky, and the smell is fragrant. There are transplants elsewhere, which are only shaped like ears and have no grains, so they are called palm taro."
The most delicious taro is Lipu taro, which has delicate meat and a special flavor. At the same time, the taro is of high quality with large size, white flesh and soft texture. When the taro is cut open, it can be seen that the taro meat is covered with small red veins, similar to the betel nut pattern. In cultivation, it is called betel nut taro. It is cultivated everywhere. The mother taro is oval, and the child taros are 5 to 8 in number. The main ones are mother taros, which generally weigh 1,000 to 1,500 grams each, with large ones weighing up to 2,500 grams. It is also rich in nutrients and contains various ingredients such as crude protein, starch, multivitamins, high calcium and inorganic salts. It has the effects of nourishing qi, nourishing the kidneys, strengthening the spleen and stomach, and strengthening the body. It is an excellent raw material for making snacks and delicacies. , and it is a nutritional product that nourishes the body.
Cut it into thin slices, fry it and stuff it with pork to make "braised braised pork". It has a special flavor and the meat is not greasy. It is a delicacy at banquets. Boil it and peel it, put it in a hot pot, add lard, sugar, and a small amount of milk powder, and press it into milk taro. It tastes sweet and soft; mix it with fish, meat, chicken, winter bamboo shoots, mushrooms, etc., and fry it lightly in oil. , crispy and refreshing. Lipu taro has a fragrant glutinous texture, loose powder, and a slightly sweet taste. It can be boiled or stewed with meat, or sliced ??and eaten in hot pots, as well as made into minced taro balls, braised taro pork, stir-fried taro slices, taro ribs, etc. Among them, Lipu taro meat is made into meat, and the way of eating taro and meat at the same time is the most distinctive.
As the main traditional product of Lipu County, Lipu taro is grown in 13 towns and villages in the county, especially in Qingshan, Xinping, Dumo and Xiuren. It gradually developed after 2000, from the original several thousand acres to tens of thousands of acres, and now it has reached more than 40,000 acres. Due to the application of bioengineering technology and careful selection, the quality of Lipu taro has been improved by purifying and rejuvenating Lipu taro. The seedlings produced now not only maintain the taste of the original Lipu taro, but also greatly increase the yield. The average yield per mu has been It can reach 2,500 kilograms, with a maximum yield of 3,300 kilograms per mu. The quality is excellent, and the price per kilogram is 5 to 6 yuan. The product is in short supply.
The Lipu taro, known as the "royal tribute", is the main traditional product of Lipu County and one of the important pillar industries of Lipu County. Lipu taro meat is delicate, has a special flavor, and is rich in nutrients. It contains various ingredients such as protamine, starch, multivitamins, and inorganic salts. It has the effect of nourishing qi, nourishing the kidneys, and strengthening the spleen and stomach. It is not only an excellent raw material for making snacks and delicacies, but also a nutritional product that nourishes the body. There are more and more Lipu taro series processed foods, and the products sell well at home and abroad. The "Lipu Taro" certification trademark was registered with the State Administration for Industry and Commerce in April 2000.
Due to the high starch content and special aroma of Lipu taro, Lipu taro can be processed into taro powder and dozens of foods by utilizing its fragrant, crispy, powdery, sticky, sweet and delicious properties. The taro can be peeled, blanched, packaged, and quick-frozen for export. The market prospect is very broad and it is favored by consumers at home and abroad.
As Guangxi’s preferred tribute, Lipu taro is presented to the Royal Ceremony at the end of the year. It reached its peak especially during the Qianlong period of the Qing Dynasty.
There are obvious differences between Lipu taro, Nan taro and water taro. The Lipu taro is oval in shape, like the spinning wheels that women used to weave in the past. It weighs from two to one or two kilograms, or even five or six kilograms. The taro skin is rough and brown, and the distance between the nodes on the skin is relatively short. , the betel nut pattern on the taro meat is obvious and the fragrance is very strong. The southern taro is longer and almost cylindrical. Most of them are less than one kilogram, and some weigh two or three kilograms. Although the skin is brown, it is smoother. The distance between the nodes on the skin is longer. The taro meat has no obvious betel nut pattern. , the fragrance is lighter. As for the calla taro, it has a big head and a small tail, and is mostly a small taro weighing several ounces. The skin is dark brown, and the taro flesh has no betel nut pattern at all and has no fragrance. Once you master the characteristics of Lipu taro, it will not be difficult to identify the authenticity.