Lotus Root Stuffed with Mung Beans

Last updated 2026-11-13 — Wanqingsha boasts an abundance of agricultural and sideline products, and the dishes made from these fresh, local ingredients carry a strong regional flavor. The Xinken lotus root from Panyu is large and starchy, making it a local specialty. Many restaurants use it to create signature dishes, attracting food enthusiasts from Guangzhou, Hong Kong, and Macau. Among them, braised lotus root with roast pork belly, braised lotus root with duck meat, and fermented tofu stir-fried lotus slices are all local delicacies. One of the most unique dishes is Lotus Root Stuffed with Mung Beans. The chef first boils the mung beans until soft, peels them, and then stuffs them into the holes of the lotus root. With special seasonings added, the lotus root is simmered until tender and then served. This dish is fragrant, starchy, and delicious.