Taro pork is a Guilin local cuisines to Lijiang River in Guilin tourism can not swim, can not taste taro on eating pork. Taro pork won the "national dish" he said. A few years ago, as the "Prime Minister Humpbacked Liu," the hit, taro head also will be a fire.

According to legend, taro introduction came from Fujian, a big plump, uniform head and tail, high quality, called the king of the taro. Guangxi has become a famous Qing Dynasty when specialty. Jiaqing years, Guangxi northern Guangxi chef access taro taro pork and pork made up, becoming Northern area residents marriage and festivals gallery essential characteristic dishes. This approach to food is some stress, but almost every family will do, holidays, weddings and marriage are indispensable dish.

It is said that the Ming Dynasty Xu large geologists traveled to Guilin day, evening, hungry he came to a small roadside hotel, enjoy when taro pork actually much appreciated. Since then, the world-famous Guilin dish, spread so far and famous nationwide. According to "Guangxi literature," recorded in 1936, Bai Chongxi Clique generals to entertain bad teeth with a dish of Jiang Jieshi, Jiang Jieshi after eating full of praise. Do not believe you to taste and enjoy yourself.

Taro, also known as taro, ancient squatting owl, there is "under the smell Munsan, fertile fields, under the squatting owl," the record in Sima Qian's "Records of the Historian credit Records" in. According to legend, taro introduction came from Fujian, a big plump, uniform head and tail, high quality, called the king of the taro. Guangxi has become a famous Qing Dynasty when specialty. Jiaqing years, Guangxi northern Guangxi chef access taro taro pork and pork made up, becoming Northern area residents marriage and festivals gallery essential characteristic dishes.

Taro Pork approach:

Using authentic Guilin taro, pork skin, Guilin fermented bean curd, rice koji, superior soy sauce and scallions. The pork skin and fried diced taro are too yellow, then glue the pork block and taro white sauce then discharged to the bowl steamed. It features golden color, Health, but not bad, fat and not greasy. Aromatic sheet taro, meat pure taste, color, smell, taste, shape and taste. It also has a heat cured fire, moist skin function.

Precautions:

1. do not use soy sauce soy sauce, because soy sauce will affect the taste and fineness;

2. Do not cut too thin taro ,, otherwise easily broken;

3. into the dish, pork skin should be facing down;

4. Before you eat taro pork To turn buckle to another dish, then sprinkle with chopped green onion.

Taro pork eat:

Folder at one time parallel meat and taro, bite to eat delicious mouth full of flavor and meat taro, both extremely tasty blend.

Features: pig pork and taro boiled, fried, steamed together, food color golden, crisp meat, fat and not greasy.