Jade Arm Lotus Root

Jade Arm Lotus Root

Jade Arm Lotus Root is a protected geographical indication product.

　　The West Lake in Hanshou is famous for producing an exceptionally unique type of lotus root that was regarded as a tribute during the Ming and Qing dynasties.

　　Legend has it that an emperor from the Ming Dynasty was so impressed by the lotus root’s tender, snow-white, and crisp texture, along with its sweet taste, that he likened each segment to the delicate white arms of palace maidens. Delighted, he named it “Jade Arm Lotus Root.”

　　Jade Arm Lotus Root is rich in starch, carotene, and other nutrients, making it highly nutritious and considered a delicacy at banquets. Skilled chefs can prepare it into various artistic dishes such as "Golden Bees Returning to the Hive," "Peacock Displaying Its Tail," and "Jade-Carved Silver Pagoda." This root is free from fibers and residue, juicy, crispy, sweet, and fragrant—perfect for raw consumption. It melts in the mouth, leaving a refreshing and thirst-quenching sensation. It can also be made into canned goods, lotus root powder, and various other nutritious foods.

　　The production area of Hanshou Jade Arm Lotus Root covers 18 towns and townships under the jurisdiction of Hanshou County, Hunan Province, including Longyang Town, Zhouwenmiao Township, Yanwanghu Town, Canggang Town, Xinxing Township, Potou Town, Yazi Gang Township, Yougang Town, Zhukou Town, Wenwei Township, Guantouzui Town, Niejiaqiao Township, Dananhu Township, Jiangjiazui Town, Yuemingtan Township, Yudepu Town, Longtanqiao Township, and Zhumu Shan Township.

　　I. Variety

　　Jade Arm Lotus Root.

　　II. Growing Conditions

　　Choose low-lying flat lake areas developed on alluvial deposits from rivers and lakes. The soil should be medium loam or heavy loam, with a pH value between 5.5 and 6.5, organic matter content of ≥25.0g/kg, and a plowing layer of more than 25cm.

　　III. Cultivation and Management

　　1. Seed lotus root standards: The seed lotus roots should exhibit the typical characteristics of the variety, with a purity of over 95%. They must be intact, with full sprouts, no disease spots or damage, and each seed lotus root should have at least one terminal bud and 2–3 nodes. The seeds may be lightly covered with mud and are best planted immediately after digging. If not planted right away, wrap them in wet mud, cover with straw, water, and store. The time from harvesting to planting should be within 10 days.

　　2. Apply sufficient base fertilizer: Use 45,000 kg per hectare of well-fermented human and animal manure, compost, or 1,500 kg of cake fertilizer, along with 1,050 kg of calcium superphosphate and 1,200 kg of quicklime.

　　3. Planting: Plant from mid-to-late April. Spacing should be (2.0 × 2.5) m, using 2,250–3,000 kg of seed material per hectare. When planting, insert the main sprout diagonally into the mud to a depth of 10 cm, leaving the tip above the water surface.

　　4. Water depth adjustment: Keep water depth at 5–10 cm from planting to sprouting. Once standing leaves appear, do not exceed 100 cm in water depth.

　　5. Environmental and safety requirements: The use of pesticides, fertilizers, and other chemicals must comply with national regulations to avoid environmental pollution.

　　IV. Harvesting and Storage

　　Harvesting begins in late September and continues until April of the following year. After digging, remove impurities with mud, mix into a muddy paste, and evenly coat the lotus roots. Then wrap them in damp straw bundles for storage. They can remain fresh at room temperature for up to 15 days.

　　V. Quality Characteristics

　　1. Sensory characteristics: Each main lotus root is 1.5–1.8 m long, with a diameter of 7–8 cm, consisting of 4–5 nodes. The longest internode is 30 cm. There are nine air holes, and each root weighs 2.8–4 kg. Both the skin and flesh are jade-white in color, uniformly textured, and offer a crisp, sweet, and fragrant taste.

　　2. Physical and chemical indicators:

　　Item                                                                                                           

　　Moisture (%) ≤ 90

　　Soluble sugar (%) ≥ 2.5

　　Starch (%) 8–14

　　Crude protein (%) ≥ 1.8