River Ditch Lotus Root

River Ditch Lotus Root

　　River Ditch Lotus Root gets its name from the village where it is grown—River Ditch Village. The village is located in the northern part of Daotun Marsh, which lies about 4 kilometers west of the county town. Covering a total area of 66.1 square kilometers, Daotun Marsh is a waterlogged depression formed by small rivers and slope runoff in the surrounding hilly region. In the past, the area had vast waters with excellent water quality, thick fertile mud at the bottom, making it a natural paradise for the growth of aquatic plants such as cattails and lotus roots.

　　Lotus root is one of the most important aquatic vegetables, and River Ditch Lotus Root is considered a premium variety among them. It features snow-white flesh, plump and large sections, thick middle joints, small and short root and tail ends, along with thick meat, few fibers, tender and crisp texture, no black veins, and leaves no residue when chewed. Its leaves and flowers are fragrant with a hint of sweetness and free from bitterness. There is a local saying: “Guanwai has ginseng, River Ditch has lotus root.” More interestingly, River Ditch Lotus Root has more holes—while lotus roots from other regions usually have seven or eight holes, those from River Ditch often have nine, and some even have as many as eleven. When used in cooking, the soup becomes rich and sweet; when served cold, it is fresh, fragrant, sweet, and crispy—especially the post-blooming lotus roots, which are even more delicious. Legend has it that Emperor Liu Xiu of the Eastern Han Dynasty, who once campaigned across the land and visited Dongping, praised River Ditch Lotus Root as the “crown of all lotus roots.” It was listed as a tribute and sent to the imperial court year after year. The Tang Dynasty poet Han Yu once wrote of it: “Colder than frost, sweeter than honey; a single bite heals lingering illness.”

　　Lotus root is the rhizome of the lotus plant, also known as the lotus flower, which belongs to the genus Nelumbo of the family Nymphaeaceae. Originally from India, it is a perennial aquatic herbaceous plant. Its underground stem—the lotus root—can grow several segments per year. Each segment is round and flat, with roots and leaf stalks growing between the nodes. When cut open, the lotus root reveals many holes—these are its air cavities. These cavities run vertically from the roots to the leaf tips throughout the entire plant. The leaves and stems that emerge above the water continuously absorb oxygen from the air, which is then transported to the roots through these air cavities. With this supply line, the roots can obtain the oxygen they need, preventing the mud-buried lotus roots from rotting due to waterlogging. The cross-section of the lotus root contains many fine and uniformly distributed lotus root fibers. These are ribbon-like spirals that are elastic—able to stretch and still contract. Even when the lotus root is cut, the fibers remain connected. This interesting phenomenon is referred to as “the lotus root breaks but the fibers stay linked.”

　　Lotus root thrives in waters with a depth of 0.5–1 meter, where water level fluctuations do not exceed 1.5 meters, the soil is relatively solid and clayey, the surface layer consists of deep, soft, fertile silt, and the water flow rises and falls gently. The waters around River Ditch Village perfectly meet these conditions. Located at the edge of Daotun Marsh, the area receives abundant rainwater year-round from the northern hills, carrying nutrient-rich topsoil that accumulates here, forming fertile mud layers that provide ideal natural conditions for the growth of River Ditch Lotus Root.

　　Historically, the waters around River Ditch Village were almost entirely covered with lotus plants. In summer, visitors could enjoy the beautiful scenery described by the verse: “Boats move through splashing water amid layered green; leaning on the rail, one catches the fragrance wafting from swaying lotus stems.” The refreshing breeze and fragrant lotus-filled lake were truly enchanting.

　　River Ditch Lotus Root is a treasure in its entirety. It is rich in starch and protein, as well as vitamins A, B, C, minerals, niacin, and other nutrients. Its roots, flowers, and seeds are all premium edible delights. The root sections can be used in a variety of dishes, such as fried lotus root stuffed with filling, cold lotus root slices, sweet-and-sour lotus root, stir-fried lotus root strips, and can also be made into lotus root powder, which is highly nutritious and suitable for all ages. Lotus leaves can be used to wrap food—steamed meat wrapped in lotus leaves has a unique flavor. The flowers can be made into fried flower cakes with an incomparably fragrant taste, nourishing to the lungs, and placing the petals between book pages can also prevent insect damage. The seeds can be used in lotus seed soup, lotus seed porridge, and honey-lotus seed desserts. River Ditch Lotus Root is also a valuable traditional Chinese medicinal ingredient. Its lotus root nodes are neutral in nature, with an astringent taste, containing tannins, asparagine, and other components. They function to constrict and stop bleeding, and fresh lotus root juice is commonly used in folk remedies to treat coughing up blood and nosebleeds. Lotus leaves are neutral and bitter in taste, with heat-clearing and cooling effects. Lotus seeds contain various alkaloids, as well as flavonoid compounds such as luteolin and rutin, which can strengthen the spleen, nourish the heart, and consolidate vitality.

　　River Ditch Lotus Root has a long history. According to historical records, it has been cultivated since the Han and Tang Dynasties. However, the area producing high-quality lotus roots is quite small, spanning only a little over 100 acres, with an annual total output of about 20,000 kilograms.