Guilin Taro Cake

Guilin Taro Cake is a "carbohydrate surprise" in autumn and winter, made with Lipu taro and other ingredients, full of rich northern Guilin flavors. Lipu taro is famous for its fluffy, delicate texture and strong aroma. Diced taro is mixed with sticky rice flour, cured meat dices, scallions, five-spice powder, and water to form a thick paste, then steamed in a tray over high heat. The steamed cake is light yellow, with evenly distributed taro dices. When cut while hot, the powdery taro combines with sticky rice flour, releasing the salty aroma of cured meat and the freshness of taro. It can be eaten directly with soy sauce or fried in lard until the skin is slightly charred for a more intense aroma. The dense texture of taro and the softness of rice flour complement each other, with every bite offering granular taro dices that are savory and satisfying, warming the stomach. In Guilin's morning markets, the scent of Taro Cake often drifts from stalls, attracting foreign visitors who follow the aroma, buy a piece, and enjoy the hearty deliciousness made from local ingredients while walking.