Lotus roots from Taibai Lake

Last updated 2026-11-13 — In the Ming Dynasty, they were listed as tribute lotus roots. The producing area is Taibai Lake in Huangmei. The lotus roots from this lake are unique — when broken, they show “nine holes and thirteen threads.” Before founding the Ming Dynasty, Emperor Zhu Yuanzhang once ate Taibai Lake lotus roots after being defeated in battle at the lake. He never forgot their taste and, after ascending the throne, ordered that the first batch of lotus roots harvested on the first day of the eighth lunar month each year be sent as tribute. They later came to be known as “tribute lotus roots”; during the Qing Dynasty, they were included in Empress Dowager Cixi’s menu. Taibai Lake lotus roots are fresh, tender, white, crisp, sweet, and can be eaten raw or cooked in numerous ways, offering endless enjoyment. When refined into lotus root powder, Taibai Lake lotus roots are exported to Japan, the United States, Hong Kong, and other regions. The lotus root powder from Taibai Lake is made using modern scientific methods and contains various vitamins, calcium, phosphorus, and iron. It helps nourish vitality, strengthen bones and muscles, replenish deficiencies, and enrich blood and body fluids. Suitable for all ages, it is truly a premium nutritional product.