Lipu taro with pork belly

The dish is made with large slices of Lipu taro, a variety known for its purple-flecked flesh and fluffy texture, and pork belly. The taro and pork are layered in a bowl, steamed, and inverted onto a plate. A sauce of fermented bean curd, soy, and spices is poured over the top. The result is soft, savoury, and faintly sweet.

It is a winter dish in spirit, though served year-round. The pork belly is fatty, and the taro soaks up the fat. It is not light. Order it with a plate of greens and rice.

The dish is common in Guilin restaurants, especially those serving local cuisine. It is also a specialty of Lipu County, where the taro is grown. In Yangshuo, some local restaurants serve it, but it is less common than beer fish.

Look for a restaurant with a Chinese menu and a local clientele. The city centre area guide lists the neighbourhoods with good local restaurants. The food hub covers other dishes.

It usually arrives as a mound of layered taro and pork, with the sauce pooled around it. Serve yourself with a spoon, and eat it with rice. The taro is soft enough to break apart; the pork slices are rich, so a little goes a long way.

It is often part of a larger banquet or family meal. If you are dining alone, order a half portion or share with someone. The Guilin rice noodles are the opposite: a quick, cheap solo meal.

If you want to eat beyond the standard tourist menu, yes. It is a genuine local dish and a good introduction to Guangxi home cooking. If you dislike fatty pork or taro, skip it.

Vegetarians should avoid it, as the sauce often contains pork stock. The stuffed vegetables are a better vegetable-focused option.