White Lake Lotus Root

White Lake Lotus Root

　　In the Langjun and Changjiangpu areas southeast of Yingcheng, there are expansive water surfaces covering over ten thousand acres in QingShui Lake and Dongxi Cha Lake. The lakes are abundant in lotus roots, among which White Lake Lotus Root is the most renowned. It has a production history of over 300 years.

　　White Lake Lotus Root, also known as Shuangbai Lotus, is commonly referred to as White Lake Lotus or White Lotus Root. It is a unique variety nurtured over centuries by the clear lake waters and the soft, deep silt at the bottom of the White Lake region. It is characterized by a short growth period, early maturity, high yield, and delicious taste.

　　In summer, the lake is covered with vast stretches of emerald green lotus leaves. Among the foliage, double-petal lotus flowers bloom abundantly. Beneath the lotus stalks, the lotus roots grow in the muddy water — “unstained by the mud” — with smooth skin, thick joints, long bodies, thin and tender rinds, white with a hint of yellow. White Lotus Root hits the market during the peak of summer. When sliced and marinated with sugar for half a day, it becomes cool, sweet, and crisp, perfect for relieving summer heat and quenching thirst. A unique variety called Muli Lotus Root is harvested in the winter months. Cut into chunks, it is ideal for stewing with meat or making soup — the root is fragrant and starchy, and the broth is richly flavorful. White Lake Lotus Root is sweet and crisp when eaten raw, and turns starchy and aromatic when cooked. It can be prepared into dozens of dishes such as cold lotus root slices, shredded lotus root, lotus root powder balls, steamed lotus root with rice flour, braised lotus root, stir-fried lotus root, and stewed lotus root — each with its own distinctive flavor, making it an excellent choice for entertaining family, friends, and guests from afar.

　　White Lake Lotus Root is highly nutritious and has significant medicinal value. According to laboratory analysis, it is rich in carbohydrates, vitamin B, and various nutrients such as calcium, phosphorus, and iron. It has the effects of cooling the body, reducing fever, strengthening the brain, and benefiting the stomach. The lotus seeds it produces are also an excellent remedy for lowering blood pressure, improving eyesight, and detoxifying. The seeds can be boiled into a soup known as Lotus Seed Soup, or mixed with glutinous rice and red dates to make Eight-Treasure Porridge, which is sweet and delicious.

　　White Lake Lotus Root has an annual production of 50 million jin (approximately 25,000 metric tons). It is popular in provinces and cities such as Henan, Shanxi, Beijing, Tianjin, and Wuhan.