Lotus Root Balls of Miancheng

Lotus Root Balls of Miancheng

　　Lotus root balls, steamed in bamboo steamers or deep-fried in fragrant oil, are easy to make and delicious—praised as a local delicacy of Miancheng. These were the words of praise from Marshal He after tasting this dish during his stay in Miancheng.

　　 Indeed, visiting Miancheng without trying its lotus root balls would be a pity. The lotus root balls of Miancheng are renowned across Jingchu and celebrated throughout the three Xiang regions.

　　 Making lotus root balls is not difficult. Take lotus roots from a lotus pond, wash them, remove the joints, and peel them. Then, either rotate them by hand in a mortar (a bowl-like tool with grinding teeth inside) or directly on the grinding teeth to mash the lotus root. Strain the mashed juice through gauze to remove excess water, then mix it with eggs, fish paste, pork (or beef) paste, starch, scallions, garlic, ginger, pepper, and other seasonings to form balls. These can be either steamed or fried.

　　 This dish is tasty enough when served as is, but if cooked in a soup made with mountain delicacies such as black fungus and daylily, the flavor becomes even more delicious.

　　 Madam Luo, the consort of Chen Youliang, was an expert at making this dish. The eccentric general Wang Jingye also loved it and, during his time stationed in Miancheng, once asked Granny Zhang from the town to cook lotus root balls especially for him.

　　 In today’s rapidly evolving food culture, the lotus root balls of Miancheng have seen innovation while preserving traditional craftsmanship. Compared to the past, both their quality and taste have reached new heights.