Honey-Glazed Lotus Root in Xiushui

Honey-Glazed Lotus Root in Xiushui

　　Honey-Glazed Lotus Root in Xiushui, also known as "Dongpo Lotus Root," is a local delicacy. It is made by selecting fresh lotus roots harvested in autumn and winter from Zhima Lake in Xiushui. After cleaning, the holes of the lotus roots are filled with glutinous rice, then steamed multiple times with ingredients such as rock sugar, kumquat pulp, lotus seeds, peanuts, and osmanthus. The dish is sweet, tender, and starchy, with delicate threads. Legend has it that Su Dongpo often enjoyed this dish with wine during his time in Huangzhou, hence the name "Dongpo Lotus Root." Empress Dowager Cixi of the Qing Dynasty was also fond of this dish. It has been included in publications such as "Chinese Recipes," "Chinese Snacks," "Hubei Steamed Dishes," and "Hubei Cuisine." (Xiushui)