Guigang Red Lotus Root Starch

Guigang Red Lotus Root Starch

　　Guigang Red Lotus Root Starch is also a standout among local specialties. Since ancient times, it has been renowned in Hong Kong and Macau, enjoying equal fame with West Lake Lotus Root Starch. When freshly mixed with boiling water, the starch takes on a purplish-red hue, appearing crystal clear, and tastes sweet, smooth, and tender. It can be enjoyed all year round and suits people of all ages. Its medicinal benefits include relieving heat and summer fatigue, calming the mind, moistening the lungs, quenching thirst, and promoting saliva production. In ancient times, when production techniques were underdeveloped, the process of making lotus root starch was very complex. First, the lotus roots were thoroughly washed, then each one was ground into fine powder using a grinding bowl. The wet powder was then placed in cotton bags and kneaded and beaten in large water vats until most of the starch had been extracted. Once the raw starch settled at the bottom of the water, the clear water was poured off, and finally, the starch was scooped out and spread onto trays to be dried thinly in the sun. Starch makers had to grind whatever amount they collected on the same day—every step relied entirely on manual labor. Any delay would cause the quality of the lotus roots to deteriorate, resulting in sparse starch yield and loss of freshness in flavor. In humid or rainy weather, there was also the risk of mold, which often led to work continuing late into the night without rest. Truly, it was an arduous task. It wasn’t until the machine age arrived that conditions for starch production improved significantly.