In Guangxi, no banquet is complete without a steaming plate of Lipu Taro (荔浦芋头) Braised Pork. This beloved dish holds a special place in local culinary traditions, earning its reputation as the undisputed centerpiece of celebratory feasts. From family gatherings to grand wedding banquets, it consistently takes the spotlight, delighting diners with its rich aroma and melt-in-your-mouth texture.
Everyday Favorite
Lipu taro is the key ingredient that sets this dish apart. Known as the "King of Taro," Lipu taro boasts a high starch content, giving it a soft, creamy texture with a hint of sweetness. The region has cultivated this prized crop for over a thousand years. Historical records indicate that as early as the Qing Dynasty, Lipu taro was selected as an imperial tribute, enjoyed by royalty for its superior quality.
Lipu Taro Braised Pork dates back to the Ming Dynasty. Legend has it that devout worshippers once offered pork and taro as temple sacrifices. After the ceremony, they combined the ingredients, steamed them with seasonings, and unknowingly created what would become one of Guangxi's most iconic dishes. Over time, what was once a delicacy reserved for special occasions has become a household staple, enjoyed by families across China and beyond.
The magic of Lipu Taro Braised Pork lies in its meticulous preparation. Every step, from ingredient selection to final presentation, requires patience and skill. The process begins with high-quality pork belly—ideally from a freshly slaughtered pig. The meat is first boiled, then punctured to help the skin absorb flavors before being coated with a mixture of honey and soy sauce. It is then deep-fried until golden brown, followed by a second simmering to enhance tenderness.
Meanwhile, the taro is peeled, sliced to match the size of the pork, and deep-fried to achieve a crispy exterior while maintaining its signature creamy texture inside. Both the pork and taro are then marinated in a fragrant blend of fermented bean curd, rice wine, five-spice powder, and scallion-ginger juice for at least two hours. Once the flavors have melded, the slices are arranged alternately in a bowl—pork skin facing down—before being steamed for two hours. The final touch involves flipping the dish onto a serving plate, revealing a perfectly layered masterpiece garnished with fresh scallions.
One bite of Lipu Taro Braised Pork tells you why it remains an enduring favorite. The pork is rich yet not greasy, with its savory juices seeping into the taro, which absorbs the flavors while maintaining its delicate sweetness. The contrast of crispy edges and velvety interiors makes for an irresistible combination. More than just a dish, it symbolizes family unity, warmth, and the joy of sharing a meal.
National Sensation
Lipu taro gained national fame in 1996 when the hit TV drama Prime Minister Liu Luoguo showcased it, sparking widespread interest. Since then, the Lipu taro industry has flourished, expanding from simple farming to a thriving agricultural and food processing sector. Today, the region produces over 100,000 tons of Lipu taro annually, generating more than 2 billion yuan in economic value. Villagers have found prosperity through taro cultivation, processing, and the sale of ready-made dishes.
Recognized as one of Guangxi's top ten signature dishes in 2024, Lipu Taro Braised Pork is also listed as an intangible cultural heritage of the Guangxi Zhuang Autonomous Region. To meet growing demand, food companies now offer vacuum-packed versions, allowing people across China—and even abroad—to enjoy this traditional delicacy. With the development of taro-based products such as taro balls, taro paste, and taro meatballs, the industry continues to evolve, ensuring that this time-honored dish remains a treasured part of China's culinary landscape.
From its imperial origins to its place on modern dinner tables, Lipu Taro Braised Pork is more than just food—it's a taste of tradition, a celebration of craftsmanship, and a symbol of Guangxi's rich culinary heritage.
