The difference between Lipu taro and taro, water taro, for example, there are the following differences:

1, the shape is different: Lipu taro oval shape, like the past women used to weave the spinning humour; South taro is a longer body, similar to the cylinder; as for the water taro is the head of the end of the small.

2, the weight is different: Lipu taro weight from a number of one to two pounds, and even up to five or six pounds; South Taro most of the pounds, there are two or three pounds of heavy; water taro is more than a few two heavy taro.

3, taro skin is different: Lipu taro taro skin rough brown, skin on the section and the distance between the section is relatively short; South taro skin, although also brown, but smoother, skin on the distance between the section is longer; water taro skin for the black-brown.

4, taro meat is different: Lipu taro meat on the betel nut pattern is obvious, the fragrance is very strong; South taro is no obvious betel nut pattern on the taro meat, the fragrance is light; water taro taro meat no betel nut pattern at all, there is no fragrance.

Extended information:

1, Lipu taro listing time and origin:

Lipu taro maturity is in the fall and winter, except that it is sold all year round. Lipu taro as Lipu County's main traditional products, in the county's thirteen townships are planted, especially in Qingshan, Xinping, Dumo, Xiu Ren planting the majority.

2, Lipu taro selection method:

Choose Lipu taro to choose the top tip, root thick, so that the taro is more powder.

Lipu taro must be steamed across the water, the interface of the boiling water away from the taro the farther the better, so that eat up very powder and loose and soft, sweet and tasty. Cutting taro with cotton thread is a good way to circulate folklore.