Guigang Lotus Root

Guigang Lotus Root

　　Guigang City, also known as "Lotus City," has the lotus as its city flower. As the name suggests, it is undoubtedly an excellent place for producing lotus root. The eight scenic spots recorded in the Guangxu-era edition of the *Guixian Annals* from the Qing Dynasty include one called "Rain over the Lotus Pond at Night," and the accompanying poem also features the line "Silver pond rain nourishes lotus blooms at night." Moreover, the *Guiping County Annals* compiled during the Qianlong era already contains records of "Golden Lotus Rain at Night." The mention of Guigang lotus root in the poetry of literati and scholars is not uncommon.

　　As a tropical herbaceous plant, the lotus root—apart from being specifically referred to as the lotus—is also known by other names such as hàn dàn (lotus bloom), fú qú (water lily), and fú róng (lotus flower). There are two main varieties: red and white, with the red variety commonly called "Nine-Grade Lotus." The red lotus excels in the abundance of its flowers, while the white lotus is superior in the yield of its roots. Lotus root is cultivated across the country. Guigang currently administers three districts and two county-level cities, situated in the Xunyu River basin, with a low-lying plain terrain dotted with lakes and marshes. The history of cultivating lotus root here stretches back exceptionally far. Guiping originally grew a large amount as well, with the area near Baishishan Mountain being a famous lotus root-producing region. In the old county town, there used to be numerous lotus ponds of varying sizes densely clustered around the surroundings, with many households growing lotuses. However, the lotus root produced there was considerably inferior compared to that of Guixian. The reason why Guixian lotus root gained fame throughout Lingnan lies in its abundant yield and superior quality, which outshone its counterparts. Across Guangxi and even much of Guangdong, from the Xunyu River basin all the way to the Xijiang River basin, when it comes to lotus root, none fail to praise the excellence of Guixian lotus root. Over thirty years ago, the area surrounding Guixian’s county town was home to numerous lakes, including the well-known Jing Pond, Xin Street, Jumping Platform, Nanjian, Wentou, Shan Pond, Curved Neck, Datang, Mengtang, Hongni, Hemu, Study, A'tai, She’mian, Jinchai, Landscape, Stone, Longan, Stone Pillar, Damen, and Abing. During the peak of summer, nearly a thousand acres of these ponds were covered in vast seas of green lotus leaves, with swallows darting through willow branches—a scene of breathtaking beauty. The entire city's water system and air were thus purified, and the lotus ponds served as Guigang residents’ natural reservoirs of purity. Each year, the yield reached nearly a million jin of lotus root, along with countless fish and shrimp, making it a top-tier scenic and idyllic locale at the time.

　　The finest Guigang lotus root is soft, sweet, and tender. As the saying goes, it is “very shā”—comparable to the melt-in-your-mouth texture of red shā sugar. Compared to other varieties that are hard and small, it naturally holds a significant advantage. The people of Guigang prepare lotus root in various ways: stir-fried plainly, steamed into a mash, used in soups, or stuffed as filling. Whether using young or mature roots, they can be thinly sliced and stir-fried plainly, resulting in a fragrant, smooth, and tender taste that is cool and refreshing. Alternatively, the lotus root segments can be mashed into a paste, steamed in boiling water, creating a beloved delicacy especially enjoyed by children. The most common preparation among the public is cutting the lotus root into large chunks and simmering them with lean pork bones. The resulting soup is bright red and translucent, with a refreshing and sweet taste. When friends gather around a table, sipping the soup heartily and enjoying the meal, the rustic flavors evoke a strong sense of warmth and familiarity. During festivals, thick and long sections of lotus root are sliced into large pieces, stuffed with minced pork and scallion filling in the middle, then steamed. Once cooked, they offer a perfect blend of sweetness, softness, tenderness, smoothness, and fragrance—making them a favored dish for entertaining guests or honoring ancestors in Guigang.