In Qing Dynasty, as a rare "royal tribute" in Guangxi, Lipu taro paid tribute to the imperial court every year. Emperor Qianlong especially likes to eat a special tribute local product in Guangxi, and as the emperor, he made a very good advertisement for this local product. Lipu taro has been cultivated in Lipu for 400 years. According to records, Lipu taro was introduced into Lipu from Zhangzhou, Fujian in the 48th year of Kangxi in Qing Dynasty.
Taro was first planted in Guandi Temple in the west of the county seat and radiated to the surrounding areas. Under the influence of special geographical and natural conditions and environmental microclimate in Lipu city, local products with good color, fragrance and taste have gradually formed, and the quality is better than that of taro produced in other places. As early as in the surrounding counties, the betel nut taro produced in Lipu was called "Lipu taro".
How to buy taro:
1, the shape of taro
First of all, from the shape of taro, choose taro with few roots and uniform size, and it is best to stick a small amount of soil, so that taro will be fresher and taste better.
2. The weight of taro
For taro with similar shape and size, choose a lighter one, because the heavier one will contain more water and taste bad.
3. Surface scar
Then carefully check the surface of taro. If there are rotten and moldy parts on the surface of taro, the quality of taro is poor.
4. Hardness of taro
Pinch taro with your hands. If it is hard, it means that taro is fresh. On the other hand, if taro is soft, it means it will go bad.