Lotus Root (莲藕 Lian'ou)

Lotus roots are actually the tubers or underground stems of the lotus blossoms. They may be grown wherever water exists, whether in pond, lake or marches, and they are harvested in fall.

Lotus roots are fairly nutritive, having a good content of protein, starch, carbon hydrates, amino acids and vitamins. They are eaten in the southern provinces of China as a fresh fruit for their juicy tenderness and, up in the north, as a dried vegetable for the preparation of various dishes.

A refreshment may be made of lotus root by following a simple recipe: fill the natural holes of the lotus root with glutinous rice, steam it until cooked, cut into slices and serve with sugar. It is sweet with a fresh taste of the lotus plant.

In Jiangsu and Zhejiang provinces where lotuses are grown in abundance, starch is industrially extracted from lotus roots and is commercially packen as a special product of the region. Used as the material for an instant gruel, it is first well mixed with sugar and a little warm water into a thick liquid and, when boiling water is quickly poured onto it, congeals into a cooked paste ready to eat. It is something between a drink and a snack and helps to allay both thirst and hunger.