Shaoxing Water Chestnuts

Shaoxing Water Chestnuts

　　Shaoxing is known for producing a type of four-cornered water chestnut called “Tuobei Bai” (Humped White), famous across the province for its thick, tender flesh, juicy texture, sweet taste, and crisp bite. Alongside Jiaxing’s Nanhu water chestnuts, Wuxing (now Huzhou) two-cornered water chestnuts, Hangzhou’s Shuihong water chestnuts, Tangqi green water chestnuts, and Gudang blunt-cornered water chestnuts, it is recognized as one of Zhejiang’s six major varieties of water chestnuts. Tuobei Bai can be harvested at the end of August, while mature ones are picked in mid to late September and can be harvested until the first frost. The water chestnut, anciently known as “ji,” is also called “water chestnut” due to its horn-like shape and is commonly referred to as water caltrop. It is an annual herbaceous plant with strong growth and abundant branching, propagating underwater. Its sharp horns help it avoid being eaten by fish. A single water chestnut plant typically produces 20 to 30 floating leaves (or “plates”), each with 60 to 80 leaves that float on the surface. Between summer and autumn, small white flowers bloom, and each plate yields 5 to 8 water chestnuts. In autumn, the ripe water chestnuts sink to the riverbed, where they take root and sprout the following year, with tender leaves emerging after the Grain Full solar term. Cultivating water chestnuts requires low investment, minimal labor, and offers good returns, making it a profitable sideline for farmers in watery regions who make use of natural water resources.

　　Shaoxing has a long history of cultivating water chestnuts. As early as the Tang Dynasty, planting them was already widespread in Yue Prefecture. The Tang poet Zhu Qingyu wrote: “A gentle breeze stirs the lake, the small lotus leaves cool, flipping water chestnuts and pondweed fill the winding pool,” depicting the scenery of ancient Jianhu Lake’s water chestnut fields. The Qing-era Jiashun Shanyin County Annals recorded: “Nowhere is the production of water chestnuts more abundant than in Shanyin. Every year in August, boats gathering water chestnuts fill Jianhu Lake.”

　　Young water chestnuts are generally eaten raw as fruit — fresh, tender, and juicy. Mature ones are shelled and eaten, with a soft, sticky texture and a sweet flavor reminiscent of chestnuts. Eaten raw, they relieve summer heat and quench thirst; when cooked, they strengthen the spleen and boost qi. Water chestnuts can also be used in dishes; for instance, water chestnut tofu is a renowned vegetarian dish in Shaoxing. Dishes such as young water chestnut meat stir-fried with wild rice stems or edamame are popular seasonal treats. They can also be sliced or diced and stir-fried with both meat and vegetable dishes, offering a fragrant and delicious taste. Cooked water chestnuts can be mixed with sesame oil, soy sauce, and a little rice wine to make “drunken water chestnuts,” an excellent drinking accompaniment with a unique flavor. Water chestnuts contain about 24% starch — roughly 4 kilograms of starch can be extracted from 50 kilograms of mature water chestnuts. The resulting starch is fine and smooth, considered high-quality and ideal for cold desserts like ice cream and fine pastries. Water chestnuts are highly nutritious, containing starch, protein, glucose, fat, various vitamins, carotene, and minerals such as calcium, phosphorus, and iron. Their nutritional value is comparable to that of other nuts. Water chestnuts also have notable medicinal benefits. The ancient text Qi Min Yao Shu states: “Water chestnuts nourish the spirit, prevent illness, and benefit vitality,” making them an excellent tonic. The book Dian Nan Mu Cao notes that eating water chestnuts can treat back and leg pain, numbness, and rheumatic conditions. Elderly people who regularly consume water chestnut porridge can strengthen their spleen and stomach, fortify their knees and legs, and enhance energy and vitality.