Jinan White Lotus Root

Jinan White Lotus Root

　　【Jinan White Lotus Root】 The cultivation of lotus root in Jinan has a long history, reportedly dating back to the Three Kingdoms period.

　　Jinan White Lotus Root comes in several varieties: “Da Wolong,” suitable for deep-water cultivation; “Xingcheng Lotus Root,” suited for shallow water; and “Honghua Lotus Root,” which is ornamental. “Da Wolong” is a local variety that accounts for one-third of the total cultivation area. This variety features large leaves, thick stems, and flowers that are slightly red at the tip before blooming and turn white afterward. The roots are long and cylindrical with wide internodes, making them crisp and tender. “Xingcheng Lotus Root” makes up two-thirds of Jinan’s lotus root cultivation. Its roots are long and spindle-shaped with shorter internodes. When eaten raw, it is sweet and delicious, though not as crisp or tender as “Da Wolong.” When cooked, it becomes soft and starchy.

　　Every part of the lotus root is valuable. The root itself is rich in carbohydrates, vitamins, and minerals, offering high nutritional value. Lotus nodes, green lotus stamens, lotus receptacles, lotus stems, lotus leaves, lotus bases, and lotus flowers can all be used medicinally, with benefits such as stopping bleeding and quenching thirst. Lotus seeds are a premium side dish—excellent in gourmet meals and beneficial for strengthening the spleen and relieving diarrhea when used medicinally.

　　In Jinan, there are many ways to enjoy lotus root. In July and August, the “Xiehua Lotus Root” has snow-white tips and tender shoots. Wrapped in lotus leaves and gently smashed through the wrapping, then mixed with white sugar, it becomes fragrant, sweet, and crispy—a perfect pairing with alcohol. Fresh, tender lotus root can also be served as a fruit-like dish or used in dishes like stewed pork with lotus root or vegetarian pot with lotus root. The pickled “crystal lotus root” made from “Da Wolong” is considered a delicacy among preserved vegetables.