Nelumbo nucifera Gaertn. (lotus seeds) from Jianyang

Jian Lian

Jian Lian is a protected geographical indication product.

　　Jianning lotus seeds, referred to as "Jian Lian," are produced in counties of Jianyang, Jianning, Pucheng, and Chongan in the mountainous northern region of Fujian. Historically, these counties were under the jurisdiction of Jianning Prefecture, hence the lotus seeds produced there are collectively known as "Jian Lian." The lotus ponds in Jianning are usually situated in areas with thick soil layers, fertile earth, high-quality water, and good sun exposure while sheltered from the wind. The ponds contain springs, ensuring the water remains warm in winter and cool in summer—providing ideal conditions for the growth of lotus seeds. Especially notable are the famous “Hundred Lotus Ponds” located just outside the west gate of Jianning’s urban area, where the ponds connect to one another with trickling spring water. In the peak of summer, the green leaves and blossoms create a stunning view. The Jian Lian produced in this area is of exceptional quality.

　　According to the Jianning County Annals, the cultivation of lotus seeds in Jianning began during the Liang Dynasty of the Five Dynasties period, boasting a history of over 1,000 years, and has been renowned nationwide for more than 300 years. Jian Lian is esteemed for both its superior quality and medicinal properties, and is hailed as the “finest among lotus seeds.”

　　The processing technique of Jian Lian is extremely meticulous—it must be harvested and processed on the same day. From removing the lotus husks, cracking the shells, peeling the inner membranes, to scooping out the lotus hearts, each step must be completed within one minute. The seeds then undergo sun drying and charcoal roasting. The lotus seeds processed using these methods are the world-renowned “Chuanxin White Lotus Seeds” (穿心白莲). Characteristics: large and round grains, ivory-white color, able to withstand prolonged cooking while remaining tender, yielding a clear and sweet broth, fragrant and refreshing, and highly nutritious.

　　According to laboratory analysis, every 100 grams of lotus seed flesh contains 17 grams of protein, over 16 grams of carbohydrates such as raffinose, and a rich supply of nutrients including iron, calcium, and phosphorus.

　　Traditional Chinese medicine believes that lotus seeds benefit the kidneys and consolidate essence, nourish the heart and improve vision, have astringent and calming effects, and strengthen the stomach while relieving diarrhea. They are used to treat spleen-deficiency diarrhea, frequent dreaming with spermatorrhea, uterine bleeding, and abnormal vaginal discharge. Long-term consumption can strengthen the body, invigorate the spirit, and prolong life. The famous Ming Dynasty physician Li Shizhen spoke highly of the comprehensive medicinal value of the lotus plant in his Compendium of Materia Medica.

　　“The fragrance of lotus wafts thousands of miles.” In recent years, with the deepening of reform and opening-up and the development of the market economy, Jian Lian has gained even greater fame. It is not only a bestseller both domestically and internationally with vast market potential, but has also become a featured dish at state banquets. In 1984, when U.S. President Ronald Reagan visited China, he was hosted by Chairman 1, and the eighth course served was “Rock Sugar and White Fungus with Jian Lian.” In 1990, it was designated as an official product of the 11th Asian Games. In 1993, Jianning hosted the “First China Jian Lian Festival,” establishing the largest specialized lotus seed market in Fujian Province. In 1996, it was named the “Hometown of White Lotus in China.”