Lotus Roots from Jinhu Lake

Lotus Roots from Jinhu Lake

Lotus roots from Jinhu Lake are a geographical indication certification trademark.

　　Jinhu County in Jiangsu Province has long been known as the "Land of Fish and Rice" and the "Home of Lotus Roots." The county cultivates nearly 120,000 acres of lotus roots, making it a production base for green food.

　　Jinhu lotus roots are one of the three local aquatic delicacies known as the “Three Fresh Vegetables,” with the fruit referred to as the lotus seed, the root as the lotus root, and the flower as the lotus. Jinhu lotus roots have short nodes, thick bodies, and yellowish-brown outer skin, with plump, tender, and white flesh. They feature bright color, smooth skin, large and white appearance, crisp texture, and sweet taste, and are renowned for being “thick, white, tender, crisp, and having a great mouthfeel.”

　　The cultivation of Jinhu lotus roots dates back over 1,000 years. The county grows lotus roots on 140,000 acres, yielding 150,000 tons annually with an output value of 1.5 billion yuan. A scenic area known as the Ten-Thousand-Mu Lotus Pond Scenic Zone has been developed, integrating lotus root production, tourism, and leisure vacation.

　　Fresh Jinhu lotus roots can be eaten raw or served cold, especially the newly harvested young roots—the “Cold Lotus Root Slices” are fresh, crisp, and refreshing. After the Beginning of Autumn solar term, lotus roots become a staple dish for family banquets, either served alone or as an ingredient in other dishes. Popular dishes include stewed lotus root soup, sweet-and-sour stir-fried lotus roots, lotus root meatballs, lotus root sausages, shrimp paste lotus root dumplings, crispy fried lotus root shreds, fried lotus root crabs, and fresh lotus root stewed with pork ribs. Cold dishes such as Aromatic Water Chestnut and Lotus Root, Eggplant Fragrance with Fish and Lotus, and Sweet Lotus Root in Syrup are part of Huaiyang cuisine’s famous dishes. Meanwhile, Lotus Pond Charm, Crab-Stuffed Lotus, Farmhouse Lotus Cakes, and Enoki Mushroom Stewed Lotus Cakes are award-winning dishes in the Huaiyang cuisine of Huai’an, China. Lotus roots can also be made into lotus root starch and lotus root juice beverages.