Lotus-Scented Beef Ribs

Lotus-Scented Beef Ribs

　　Guigang in Guangxi, China’s renowned “Hometown of Lotus,” has generations of lotus farmers who have traditionally incorporated lotus leaves into a variety of dishes. During the late Qing Dynasty, it was popular to use lotus leaves in cooking. Legend has it that a chef named Li Qiang, born in Guiping, specialized in preparing festive dishes for the local community and was a folk master at pairing lotus leaves with food. Among his creations, Chef Li’s Lotus-Scented Beef Ribs became especially popular. The secret marinade, combined with the fragrant essence of the lotus leaves, seeps into the beef ribs, resulting in a dish that is incredibly flavorful and truly unforgettable. The method for making Lotus-Scented Beef Ribs has been passed down through generations of the family ever since.

　　To cater to the diverse tastes of people across different eras, the Li family has continuously refined the marinade for Lotus-Scented Beef Ribs. The current preparation involves first marinating and cooking the beef ribs in a secret blend of seasonings (including bay leaves, star anise, cinnamon, and white cardamom), then wrapping them in lotus leaves and baking them in the oven for 10 to 20 minutes to create this delicious dish.