Yongchuan Lotus Root

Yongchuan Lotus Root

Yongchuan lotus root is a product with geographical indication.

　　The natural environment where Yongchuan lotus root is grown falls within a subtropical humid monsoon climate zone, with an average temperature of 18.2°C, a maximum temperature of 39°C, and a minimum temperature of 2°C. Annual rainfall averages 1042.2 mm, average sunshine duration is 1298.5 hours, and the annual frost-free period averages 317 days. The climate and ecology are suitable for lotus root growth. The rhizomes initially grow thin like fingers and are called "mi" (lotus runners). The mi have nodes from which new mi grow. Downward from the nodes grow fibrous roots, while upward emerge leaves and flower stems. By the end of summer and autumn growth, several sections at the tip of the mi grow underground and swell into lotus roots, which can sprout new plants in the following spring. In summer, flowers bloom—called “lotus blossoms”—which are pinkish-white, large, and either single or double-petaled. After the flowers fade, their receptacles swell to form lotus pods, inside of which are numerous nut-like fruits called “lotus seeds.” The plant grows 180–220 cm tall, with leaves spanning 90–110 cm in diameter and petioles about 1.7–2.5 cm high. The leaves are green, the flowers are white with outer petals tinged pink at the tips, and they are abundant with a long blooming period. The lotus roots are cylindrical and stout, with main roots consisting of 5–7 sections, about 120 cm in length, weighing 4–6 kg each, with a transverse diameter of 8–9.5 cm. There are generally 7 large and 2 small holes per root, the small holes indicating thick flesh, and the roots have a high specific gravity.

　　The surface of Yongchuan lotus root is smooth and firm; the body is cylindrical with yellowish-white skin of even color. The flesh is white, thick, crisp, juicy, and slightly sweet, making it suitable for raw consumption. It is highly nutritious, versatile in use, and of significant economic value. Each 100 g of fresh lotus root contains 5 g of dry matter, 1.19 g of crude protein, and 7 g of starch—the starch content being 2–3 times higher than that of ordinary lotus roots. When stir-fried, it is fluffy and crispy; when used in soups, it becomes tender and starchy. It can also be processed into lotus root powder, often used as a tonic after illness. The lotus seeds are a nourishing food. The lotus root nodes, seeds, and leaves are all used in traditional medicine.

　　Yongchuan Lotus Root

　　Geographic Scope

　　The protected production area for Yongchuan lotus root with geographical indication spans longitude 105°44′ to 106°11′ and latitude 28°48′ to 29°34′. It is located in the urban-rural fringe south of the city proper, at the foothills of the Huanggua Mountain in a wide valley region, and between the middle and upper reaches of the Linjiang River basin. It stretches 59.38 km from east to west and 27.38 km from north to south. This includes nine townships (or subdistricts): Chenshi Subdistrict Office, Nanjie Subdistrict Office, Weixinghu Subdistrict Office, Laisu Town, Ji’an Town, Linjiang Town, Wu Jian Town, Hegan Town, Xianlong Town, and Zhutuo Town, covering 98 administrative villages such as Lianhetang Village. The altitude ranges from 120 to 320 meters. The protected area covers a construction area of 19,546 hectares, with a total production of 230,000 tons.

　　Product Quality Characteristics

　　1. External Sensory Characteristics: Yongchuan lotus root has a smooth, yellowish-white surface with uniform color. The body is cylindrical, stout, and firm. The flesh is white with small holes and thick texture. When eaten raw, it is crisp and sweet. When stir-fried, it is fluffy and crispy with a sweet aftertaste. When used in soups, it easily softens, becomes starchy, doesn’t cloud the broth, and has a deliciously clear flavor. 2. Internal Quality Indicators: Yongchuan lotus root contains more than 1% crude protein and equal to or greater than 7% starch. (Test samples were harvested in August, green lotus roots.) 3. Safety Requirements: The growing environment meets the standards set out in the “Pollution-Free Aquatic Vegetable Growing Environment Conditions” (NY5331–2006), and the product quality complies with the “Pollution-Free Aquatic Vegetables” (NY5238–2005) standards.