Lipu taro is mature in autumn and winter, but it is sold all year round. As the main traditional product in Lipu County, Lipu Taro is planted in 13 towns and villages in the county, especially Qingshan, Xinping, Dumo and Xiuren. After 2000, it gradually developed, from several thousand mu to tens of thousands of mu, and now it has reached more than 40 thousand mu.

Efficacy of Lipu taro

The best taro is Lipu taro, which has tender meat and special flavor. At the same time, taro is big, white and soft, and its quality is excellent. After the taro is cut open, it can be seen that the taro is covered with tiny red tendons, similar to the pattern of betel nut, which is called betel nut taro in cultivation. It's planted everywhere. The mother taro is oval with 5 ~ 8 daughters. Taro is mainly produced, generally weighing1000 ~1500g, and the largest can reach 2500g. But also rich in nutrition, containing crude protein, starch, vitamins, high calcium and inorganic salts. Has the effects of invigorating qi and kidney, strengthening spleen and stomach, and strengthening body constitution. It is not only an excellent raw material for making snacks and delicious food, but also a good nutrient for nourishing the body.

1, taro's mucus contains a complex compound, which will decompose when it meets heat energy. This substance has a therapeutic effect on the body, but it has a strong stimulating effect on the skin and mucosa. Therefore, when peeling and washing taro, the skin on your hands will itch, which can be relieved by baking it on the fire. Therefore, it is best to wear gloves when peeling and washing taro.

2, taro must be cooked when cooking, otherwise the mucus inside will irritate the throat;

3. Taro can be eaten as a staple food steamed and dipped in sugar, and can also be used to make dishes and snacks, so it is a favorite root food.