Chengjiang Lotus Root Starch

Chengjiang Lotus Root Starch

　　Chengjiang lotus root starch is produced in the dam area of Chengjiang County, Yuxi. It contains minimal impurities, has a pure white color, low moisture content, and is rich in vitamin B2 and phosphorus-rich sugar molecules. The fame of Chengjiang lotus root starch mainly stems from the fact that most of the lotus roots here do not form lotus seeds at the top. As a result, the lotus rhizomes are thick and plump, juicy and tender, with high starch content. The nutrients are all concentrated in the starch, giving it higher quality. Chengjiang lotus root starch has a mild nature and helps soothe the stomach and intestines by relieving gas and reducing heat. It serves as both a health-nourishing product and an auxiliary medicine, making it an ideal gift for patients.

　　Chengjiang Lotus Root Starch

　　Chengjiang enjoys a mild climate and abundant water resources, with a long history of lotus root cultivation. According to the *Chengjiang Prefecture Records*: "Chengjiang is warmer than Yun (i.e., Kunming), slightly cooler in winter, extremely hot in summer, cools down immediately after rain, and though hit by frost and snow in severe cold, dries quickly once sunny — hence the saying 'spring all year round,' and it produces rice and lotus roots." A poem praises the lotus flowers south of the city: "Flat fields stretch ten miles long, red lotuses sway delicately reflecting lake light. The wind carries the fragrance of blooming lotus, and the rain floats the shadows of bamboo, bringing coolness."

　　Chengjiang lotus roots are popular for their plumpness, starch richness, and strong flavor. Chengjiang lotus root starch, processed from fresh lotus roots, is a traditional and distinctive local delicacy. It is known for its pure texture, transparency like crystal when prepared, sweet and fragrant taste, delicate smoothness, and endless aftertaste, leaving one feeling refreshed—thus earning widespread acclaim across the province.

　　Before the founding of the People’s Republic of China, Chengjiang lotus root starch was processed by individual households and farmers. In the 1930s, Zhao Maotang started professional production and established the "Yongmaoxiang Lotus Root Starch Refining Factory," with the product named "Yongmaoxiang Refined Lotus Root Starch." Due to careful selection of materials, fine processing, and good quality, combined with promotional slides shown at the "Grand Entertainment" cinema in Kunming, as well as purchases and gifts to relatives and friends by teachers and students of Sun Yat-sen University who had relocated to Chengjiang during the Anti-Japanese War, its reputation grew significantly. At that time, annual production exceeded 20,000 jin (approximately 10 metric tons), with most products sold out of the province through relatives of the Zhao family and Huang Peiran, the chairman of the Yunnan Provincial Food Association during the Republican era, even reaching as far as Hong Kong. Song Haoran from Dasenzhuang in the county later also began professional production and was dubbed the "Lotus Root Starch King."

　　After the founding of the People’s Republic of China, farmers continued to process lotus root starch as a side business. After collectivization, processing was organized collectively, with products purchased by supply and marketing cooperatives, reaching a peak annual production of over 50,000 kilograms.

　　To ensure quality, protect consumer interests, uphold and promote the famous traditional food created by predecessors, increase production to meet demand, starting in 1986, the supply and marketing cooperative system began processing on its own. Advanced technology and scientific production processes were adopted, addressing issues with the past practice of drying wet starch under sunlight—such as contamination by atmospheric dust, impurities, and poor quality due to multi-day air-drying in rainy weather. Xianhu Food Factory launched a new variety, "Xianhu Brand Travel Lotus Root Starch," in 1989, with greatly improved purity and greater convenience in consumption. Fenglu Supply and Marketing Cooperative’s "Mingzhu Food Factory" inherited traditional processing techniques, placed great emphasis on quality, reformed the sedimentation process, and steadily improved product quality.

　　"Xianhu Brand" lotus root starch, tested by the Yunnan Provincial Product Quality Inspection Institute, exhibits the unique fragrance of lotus root starch after brewing, with no off-odors, no impurities, no harmful substances such as lead or arsenic, and all indicators meeting requirements. It has successively won titles such as Yuxi Region’s "High-Quality Food," the Gold Bell Award for "High-Quality Products" in the provincial supply and marketing cooperative system, the Bronze Award at the "40th Anniversary Expo of Chinese Women and Children’s Food," and was exhibited at the shopping center of the 10th Asian Games, where it also received the "Silver Award for Travel Products at the China Tourism Shopping Festival."

　　Lotus root starch is a premium product among starches. The traditional way to consume it is to dissolve the dry powder in a small amount of cold water to form a paste, then pour boiling water over it to create a transparent, cooked food. Adding an appropriate amount of sugar makes it ready to eat. "Xianhu Brand" and "Mingzhu Brand" lotus root starches eliminate the need to pre-mix into a paste or add sugar—just pour boiling water directly onto the dry powder for easier consumption.

　　Geographic Scope

　　Chengjiang lotus root is produced within the territory of Chengjiang County, Yuxi City, Yunnan Province. The production area covers four subdistricts (towns): Fenglu Subdistrict Office, Longjie Subdistrict Office, Yousuo Town, and Haikou Town. The geographic coordinates are: longitude 102°47′–103°04′, latitude 24°29′–24°47′, stretching 39.6 km from north to south and 26 km from east to west, with a total planting area of 36,730 hectares and an annual yield of 60,000 tons.

　　Product Quality Characteristics

　　(1) External Sensory Characteristics: Chengjiang lotus root plants are 160–190 cm tall, with round green leaves 65–80 cm in length. The lotus flowers are initially red, turn pink upon blooming, and become white after falling, without forming lotus seeds. The main rhizome has 4–6 sections, is 100–120 cm long, 5–6 cm in diameter, and elliptical in cross-section. The cleaned skin is white, with a single root weighing 3–5 kg, growing 30–50 cm deep into the mud and sold with mud attached. Chengjiang lotus root has one more hole than other varieties, commonly called "seven holes and eight eyes." (2) Internal Quality Indicators: Chengjiang lotus root cooks easily when stewed with meat, yielding a white soup with a delicious flavor. Stir-fried fresh lotus root is crispy, fragrant, and slightly sweet. It aids digestion, is nutritious, enriches blood, and promotes muscle growth. Its total starch content is ≥11.5%, amylopectin ≥7.5%, amylose ≥3.9%, and protein ≥2.8%. (3) Quality and Safety Requirements: The production environment of Chengjiang lotus root complies with NY5238–2005 *Environmental Conditions for Pollution-Free Aquatic Vegetable Production Areas*, and the product meets the quality standards of NY5331–2006 *Pollution-Free Aquatic Vegetables*.