White Lotus Root

White Lotus Root

　　White Lotus Root is a unique agricultural product from Doumen, Zhuhai. Grown in Bai Teng Lake, this naturally grown, pollution-free, and uniquely nourishing crop is renowned for being plump, starchy, fluffy, and free of residue. It enjoys high prestige in Hong Kong and Macau and is often gifted to family and friends. It is a staple dish at banquets, commonly prepared as braised lotus root with roast pork belly, frog-braised lotus root.

　　Doumen is located at the mouth of the Xijiang River, where rich silt and high organic nutrient content create fertile mud ideal for growing lotus roots. The county cultivates lotus roots on 3,000 acres of land, with those from Bai Teng Lake being the most premium. The lotus roots here are known for being plump, starchy, fluffy, and free of residue. White lotus roots taste as sweet and refreshing as water chestnuts when eaten raw, and can be stewed, braised, or stir-fried, making them a great addition to various dishes. Lotus roots are available year-round, but those harvested in autumn are considered the best—plump, round, and crisp with a rich starchiness. Lotus roots are high in starch, various vitamins, proteins, as well as minerals such as calcium, phosphorus, and iron, offering significant nutritional value. They have a sweet and cool nature, affecting the heart, liver, spleen, and stomach meridians. Eaten raw, they can remove blood stasis, cool the blood, clear heat, relieve thirst, and stimulate appetite; when cooked, they help strengthen the stomach, nourish blood, and promote tissue regeneration.