Jianyang White Lotus

Jianyang White Lotus

　　Jianyang Tongxin White Lotus seeds are large, round, and sweet, and were once tribute lotus seeds during the Qing Dynasty.

　　The cultivation and processing of white lotus have a long history, and the product is of exceptional quality—characterized by its white color, large size, sweet and fragrant taste, rich nutrition, high medicinal value, tenderness when stewed, clear soup, and tender flesh. It is an excellent health food used both as food and medicine. It has long been known as “tribute lotus,” considered a “rare treasure among lotuses,” and has always been popular in both domestic and international markets.

　　White lotus products feature large, round grains with thin skins and thick flesh, offering a fragrant, sweet, and slightly fresh flavor. They can be used as cake ingredients or combined with white fungus, Job’s tears, and rock sugar to make a clear, white, and sweet lotus seed soup. The seed and fruit of the lotus—lotus seeds—are formed on the flower stalks after the lotus blossoms fade. These seeds grow inside lotus pods that are shaped like funnels or inverted cones, with numerous honeycomb-like holes in which the seeds develop. Carefully processed lotus seeds are oval-shaped, large, plump, clean, white, round, deliciously sweet, fragrant, and refreshing. They are highly nutritious, serving as a premium tonic beloved by many and also a fine gift for family and friends. Regular consumption can strengthen the body, invigorate the spirit, and promote longevity. They are commonly used in dishes such as “White Sugar Lotus Seed Soup” and “Eight-Treasure Rice.” In addition to being boiled and eaten, lotus seeds can also be made into canned foods, desserts, and refreshing drinks. They are also an essential ingredient in making glucose and can be used medicinally. White lotus seeds are exported both domestically and internationally, enjoying particularly high popularity in Southeast Asia.