LiphuTaroThis is a type of taro grown in Liphu County, Guangxi, China. It is known for its large size and rich flavor, and was once a royal tribute dish in Guangxi.Taro from Liphu is now popular among consumers both domestically and internationally.

Taro cooked with duck

IngredientsPreparation

Taro,Duck legs，Star anise, driedChili peppers, green onions, light soy sauce, salt, sugar, oil.

Steps

1. Peel, wash, and cut the taro into chunks. Cut the duck legs into pieces and wash them.

2. Heat oil in a pot, fry the taro until slightly golden, then remove.

3. Heat a hot oil pot, add star anise, chili peppers, and green onions to release their fragrance, then add the duck.Stir-fry4. Add the taro, light soy sauce, and sugar to color.

5. Add water, cover, and add salt.

Cook over high heat.6. After boiling, reduce the heat and cook for a short time until the sauce thickens. Sprinkle with chopped green onions.Taro

Cake

IngredientsTaro,

Rice flour,

Cornstarch, oil, salt,Pepper,Sugar, oil.Steps1. Mix rice flour and cornstarch with water and pepper. Stir until a paste forms.

2. Add chopped green onions and oil.

3. Peel, wash, and cut the taro into strips.

4. Add the taro strips to the rice flour mixture, and stir until combined. Then, transfer to a suitable container.

5. Steam

in a pot. Place the container in the steamer and steam for about 40 minutes.

6. After steaming, cut into pieces and serve.TaroStir-fried

Ingredients

Taro,Red bell pepper,Green bell pepper,

Chili peppers,

Sichuan peppercorns,Oil, salt, and a few drops of sesame oil.Steps1. Wash the taro and cook in boiling water for 20 minutes. Drain and cool.2. Cut red and green bell peppers into circles, and chop Sichuan peppercorns and chili peppers.3. Peel and cut the taro into slices. Mix with the prepared peppers and place in a dish.4. Add oil and salt to the dish and mix. Steam over medium heat for about 30 minutes.

5. After steaming, drizzle with sesame oil and serve.

Taro

Steamed

Ingredients

500g of taro,

Soy sauce,

White

Vinegar,Salt, and a few drops of fish sauce.Steps1. Add salt and white vinegar to the taro and let it sit for a few minutes.2. Add water to a steamer, place the taro in a dish, and steam.

3. Cover and bring to a boil over high heat, then reduce the heat and steam for 20 minutes.

4. After steaming, dip in soy sauce and serve.Taro soupIngredients

Taro,

Fish head,

Ginger,

Salt, fish sauce, and oil.

Steps

1. Peel, wash, and cut the taro into pieces. Wash the fish head and slice the ginger.2. Heat oil in a pot, then fry the taro until slightly golden.，3. Add ginger and fish head to the hot oil, and stir-fry until evenly browned. Add water and cook for about 5 minutes.4. Add the taro and cook for a short time.

5. Pour into a pot and simmer over low heat for about 30 minutes.

6. After simmering, add fish sauce to taste.

Tips

When peeling taro, the skin can irritate your hands. Therefore, it is recommended to wear gloves or steam the taro for a few minutes before peeling.

Taro pieIngredientsTaro,Flour,Cornstarch, oil, sugar,

Apricots,

Red beans, and honey.

Steps

1. Mix flour and cornstarch. Add water and a little oil, and knead into a dough.

2. Chop the dried apricots.

3. Steam the taro and peel and mash it. Add cornstarch, honey, and cooked red beans.4. Roll out the dough into a large sheet and place it in a dish. Use a fork to make holes.5. Pour in the taro mixture and sprinkle with chopped apricots.6. BakePreheat the oven to 190 degrees Celsius. Bake for about 40 minutes.，Red beans，Honey.

Method steps

1. Mix the flour and potato starch, add water and a little oil, and knead into a dough;

2. Roast and grind the almonds;

3. Steam the taro, peel, and mash. Mix with potato starch, honey, and cooked red beans;

4. Roll out the dough into a large sheet and place it in a pan, poke holes with a fork, and pour in the taro mixture. Sprinkle almond pieces on top;

5,OvenPreheat to 190 degrees, bake for 40 minutes with both top and bottom heat.