Li Pu buckle meat is one of the Chinese cuisine in the Cantonese cuisine is very characteristic of one of the dishes, Guilin specialties to authentic Guilin Li in Sima Qian's "Shi Ji - Loan Colonial biography" in the "Wen Wen under the mountain, the fertile field, under the squatting scops owls," the record. Legend has it that Lipu taro introduced from Fujian, a large full, head and tail uniform, excellent quality, known as the king of taro. Qing Dynasty has become a famous specialty of Guangxi. Qing Jiaqing years, Guangxi Guibei chef take Lipu taro and pork made of Lipu buckle meat, become a resident of Guibei wedding and festival seat essential characteristics of the famous dishes.

Some years ago, with the popularity of "Prime Minister Liu Luoban", Lipu taro also followed a fire.

In Lipu, taro is traditionally eaten as buckled meat. The practice of this dish is still a bit delicate, but almost every family will do, festivals, weddings and funerals are indispensable to this dish.

Buttoned meat, the first natural way to prepare a piece of meat, put the right amount of salt, sugar, white wine marinade for a day or two, and smeared with honey around it, and then stewed for 20 minutes, when the meat is almost cooked out and cut into long square rows of blocks. At the same time, the taro is also cut into the same size as the meat, and then put into the frying pan oil pressure for ten minutes, until the taro around the yellow oil pressure into the shape of the fish out.

Wait until the taro and meat are cooled, take out a large bowl, the taro and meat pieces set each other standing row into the bowl, then the bowl is a piece of meat a piece of taro row, these things can only be flush with the bowl. And then this bowl of buckwheat into the pressure cooker steaming for a quarter of an hour, take it out, with a larger than the mouth of the bowl of the plate inverted on the bowl, and finally the bowl and plate quickly turned over, the bowl will be removed, the plate is a well done buckwheat.

Before serving, garnish the plate with some tomato slices or sprinkle some chopped green onions on the meat so that the meat is ready.

This dish looks exquisite and beautiful, do a good job is naturally colorful and flavorful, coupled with authentic Lipu taro, fragrant sparse and soft. Generally is a time to clip parallel meat and taro, a bite down to eat in the mouth with taro flavor and meat fresh, the two into one extremely tasty.

No Lipu taro, with potatoes instead of try may also be good to taste the authentic Guilin famous dish - Lipu buckle meat.