Shanyin Lotus Root

Shanyin Lotus Root

　　Shanyin Lotus Root

　　The scientific name of lotus root is Nelumbo nucifera, also known as lotus or hibiscus. Its fruit is called lotus seed, the root is known as lotus rhizome (or lotus root), and the flower is referred to as lotus blossom. Lotus root boasts high nutritional value—typically containing 10–20% starch and 1–2% protein. Lotus seeds contain even higher levels, with starch at 40–50% and protein at 19–22%, and both are rich in various vitamins. Wild lotus seeds also contain pyrocatechol, peroxidase, free amino acids, neochlorogenic acid, leucocyanidin, leucodelphinidin, crude fiber, fat, sugars, carotene, vitamin C, and more, making them highly nutritious. Lotus root has significant edible value. It is crisp, tender, and uniquely flavorful, suitable for both raw and cooked consumption. Lotus root powder, processed from the root, resembles frosty snow, white as goose down, and is reputed as “goose-feather snowflakes.” With its rich, mellow taste, it is refreshing and nourishing, making it an ideal tonic food for the elderly, infants, and those recovering from illness. It is rich in nutrients, easy to digest, and offers benefits such as enriching the blood, stimulating the appetite, and regulating the body.

　　Lotus root also holds high medicinal value. Traditional Chinese medicine has long used it to treat various ailments, and the esteemed Ming Dynasty physician Li Shizhen praised it as the “spiritual root.” The *Bencao Jing Shu* states: “Raw lotus root is sweet and cold; it cools the blood, stops bleeding, clears heat, and purges the stomach, thus treating blood stasis, vomiting blood, nosebleeds, postpartum blood congestion, summer heat injuries, fractures, cholera, irritability, and hangovers. Cooked lotus root is sweet and warm; it strengthens the spleen, stimulates the appetite, enriches the blood, and nourishes the heart, thereby benefiting all five internal organs. It strengthens the lower Yuan, aids digestion, stops diarrhea, promotes tissue regeneration, and when consumed regularly, brings joy and calms anger.” The *Sui Xi Ju Yin Pu* notes: “For those suffering from yin deficiency, liver excess, internal heat, blood deficiency, or various bleeding disorders, drinking lotus root soup daily over time will lead to gradual recovery without the need for other medications.” Throughout Chinese history, there are over 200 traditional herbal remedies and health formulas using different parts of the lotus—such as the rhizome, nodes, powder, shoots, leaves, stems, bases, blossoms, stamens, receptacles, seeds, seed coats, and hearts. Beyond food and medicine, lotus root also has high ornamental value. Zhu Ziqing’s *Moonlight Over the Lotus Pond* vividly depicts the lotus leaves and blossoms, while the famous line “Boundless green lotus leaves merge with the sky; radiant red lotus flowers shine bright under the sun” is widely celebrated. The lotus is also one of China’s top ten famous flowers, revered as the “gentleman of flowers.” It has a long blooming period and comes in various colors—white, pink, deep red, light purple, and more. With its vibrant and graceful blossoms and leaves, along with its elegant fragrance, lotus is often used as a key aquatic plant in Chinese garden landscaping. As living conditions improve, small-sized bowl lotuses suitable for home cultivation have become especially popular.