Bash River Lotus Root

Bash River Lotus Root

Bash River Lotus Root is a protected geographical indication product.

Bash River Lotus Root is a certified geographical indication trademark.

　　When people hear about “Fankou Bream” and “Bash River Lotus Root,” their hearts fill with delight. But what makes them so special? Why is the lotus root from this area particularly delicious?　　In fact, not all lotus roots produced in the Bash River region are tasty—the truly delicious ones come from Zhima Lake. Zhima Lake is located about ten li north of Bash River Town in Xishui County, bordering the Yangtze River to the south and the Bashui River to the west, covering an area of over a thousand acres. Surrounded by hills, the lake has deep, fertile mud. In the past, the lake often suffered from breaches, with river and floodwaters pouring in, yet the lotus roots remained vibrant. The locals have woven a beautiful myth around this phenomenon. It is said that long ago, a red-crested, white-feathered crane flew from the South China Sea carrying a lotus seed, intending to scatter divine seeds along the banks of the Yellow River. But as it soared over Zhima Lake, captivated by the picturesque scenery, it exclaimed in awe, “How wonderful!” The emerald, glistening lotus seed then dropped into the lake. Strangely enough, the following spring, the lake was covered with lush, floating lotus leaves that lingered for months. By autumn, when locals went fishing, they harvested lotus roots as white as jade—crisp, sweet, and delicious.

　　The lotus root of Zhima Lake differs from ordinary lotus roots. Common lotus roots are cylindrical, with a dull yellow skin, multiple joints, and rough edges, and taste fibrous and astringent when eaten raw. In contrast, Zhima Lake lotus roots are square-shaped, with a gently indented surface, a smooth white skin as tender as jade, and no rust-like spots. Their color remains unchanged even after ten to fifteen days of storage. Each root typically has three sections, with thick, sturdy joints, each section about two chi (approximately 24 inches) long. These lotus roots are crisp, sweet, and juicy when eaten raw; when cooked, they stay white without darkening; and when stewed, they become tender easily, yielding a rich and mellow broth. If the holes of the lotus root are filled with glutinous rice and steamed without oil or salt, they take on a uniquely delightful flavor.

　　In feudal times, Zhima Lake lotus roots were considered a tribute delicacy. During the Guangxu Emperor’s reign, a local magistrate from Xishui would always present these lotus roots to nobles and officials when visiting the capital. They were also featured in Empress Dowager Cixi’s diet. During the Anti-Japanese War, the Japanese even packed them to ship back to their homeland. As late as the 1970s, Japanese visitors to Beijing specifically requested Bash River lotus roots. Of course, the reason why Zhima Lake produces such sweet lotus roots is worth studying.

　　Before 1958, Zhima Lake produced 2,000 dan (a traditional unit of weight) of fresh lotus roots annually. Later, due to land reclamation projects that encroached on the lake, the lotus roots suffered. In recent years, surrounding communities have returned farmland to the lake, giving new life to the Bash River lotus roots. Some local chefs have also experimented with different ways to prepare Bash River lotus roots, and “Honey-Glazed Lotus Root” has been included in the Hubei Cuisine Recipe Collection. (Huanggang)

　　The protected geographical indication area for Bash River Lotus Root covers six administrative villages within the Zhima Lake water region of Bash River Town, Xishui County, Hubei Province: Gaohu Village, Xuzui Village, Wanshou Village, Bijivillage, Jianglin Village, and Bifeng Village.