Lipu Taro (Li Pu Yu Tou)
皇帝も愛した里芋の王様！紫色のアミアミ模様が旨さの証
Description
A giant taro (yam) specialty of Lipu, Guangxi. Can weigh over 1kg. Features a cross-section with fine purple netting patterns. Less slimy than regular taro, it becomes 'maximally fluffy' when cooked, emitting a unique sweet vanilla-like aroma—a premium brand.
Classification: Everyone, Ingredient, Vegetable, Yam/Taro, Taro, Taro, Li Pu Yu, Dessert, Fluffy, Guangxi Specialty
Shops selling Lipu Taro (Li Pu Yu Tou)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Colocasia esculenta(Lipu variety)
Instructions
- [Typical Uses]
- [Yu Tou Kou Rou (Steamed Taro & Pork)]: Jewel of Guangxi/Guangdong cuisine. Alternate thick slices of pork belly and this taro, steaming long-term in Red Fu Ru sauce. Taro absorbs the fat, melting in the mouth.
- Boil sweet to make taro paste (Yu Ni) for Boba tea.
Learn more Substitutes, pairings, tips
Key spices
Rich sweet aroma reminiscent of chestnuts or custard、with a fluffiness that crumbles when held by chopsticks
Substitutes at Japanese supermarkets
Substitute with JP 'Kyo-imo' or large 'Sato-imo', but lacks the aroma and fluffiness
Pairing
Pork Belly / Red Fermented Tofu / Boba Milk Tea
Trivia
Recently, sweets using 'Yu Ni' (Taro paste) have exploded among Chinese youth, with Lipu Taro gaining overwhelming support as the raw material. Darker purple patterns indicate richer starch and better flavor.
Eating tips & etiquette
Historically loved as a 'tribute yam' for Emperor Qianlong in the Qing Dynasty. In China, the name 'Li Pu Yu' is synonymous with high-quality taro.
Allergen
None