Haiyan Lotus Root

Last updated 2026-11-14 — While admiring lotus flowers is certainly delightful, eating lotus root offers a unique flavor. The lotus root produced in Haiyan is plump and large, with the largest ones weighing up to five or six pounds; those from Sansha and Sian are particularly prized. Not only are these roots especially large, but they also have a particularly high starch content. When cooked, the lotus root becomes fluffy and splits open—just one bite reveals a texture as soft as taro, along with a rich lotus fragrance. Used in soups, it’s sweet and creamy; sliced thinly and stir-fried with pork or beef slices, it’s crispy with no grit, making it an excellent summer dish. In Taishan, locals make a refreshing summer soup with winter melon, red beans, and lotus root, often adding one or two tender lotus leaves for a fragrant aroma that also helps relieve summer heat and irritability. The lotus leaves, when harvested during the digging process, are dried and can be used as packaging material—even in places like Guangzhou, where they’re used to wrap zongzi (sticky rice dumplings). (Taishan)