🌿 Folk Prescriptions

After the beginning of autumn, fresh lotus roots become available seasonally, becoming a staple dish in family meals. The root of lotus is called lotus root; northerners often use it as a vegetable, hence the names "lotus root vegetable" or "lotus vegetable," while southerners simply call it "lotus root," used both as food and vegetable. Using lotus root as food has a long history in China. In Sima Xiangru's "Shanglin Fu" from the Han Dynasty, there is a record: "Shaking with waves, gently touching the water’s edge, pecking at green algae, chewing lotus roots and water chestnuts."
Lotus root grows in mud yet remains unstained, hollow inside and straight outside, neither sprawling nor branching—thus deeply admired throughout history. There are three types of lotus root: red-flowered, white-flowered, and mottled-flowered. Red-flowered lotus root is long and slender, with rough brownish-yellow skin, high in starch, low in moisture, not crisp or tender; white-flowered lotus root is large, with fine, smooth silver-white skin, crisp, juicy, and sweet; mottled-flowered lotus root is pinkish, with rough skin, high in starch.
Famous lotus root varieties across China include Suzhou's lotus root, known for excellent quality, which was listed as tribute during the Tang Dynasty. It is nicknamed "Snow Lotus Root" for its snow-white color, tender crispness, and sweet freshness—so delicious raw that it rivals pears. Poet Han Yu praised it: "Cooler than frost and snow, sweeter than honey, one bite cures illness." Heshui County's Xizhu Township in Hunan produces "White Arm Lotus Root," white as jade, thick like an arm, juicy like honey, tender and watery, melting upon contact with the mouth, leaving no residue. Guiguan County's large red lotus root from Guangxi is thick and robust, especially sweet when eaten raw, and exceptionally soft when cooked. It is said Emperor Qianlong of the Qing Dynasty specifically requested to taste this lotus root during his southern tour. Nowadays, locals still enjoy serving a full "Lotus Root Banquet" to guests. Honghu lotus root from Hubei is rich in starch, protein, vitamins, and other nutrients, offering a fresh, crisp texture, already famous worldwide and hailed as the "Treasure of Water." Hangzhou people particularly admire West Lake lotus root, so delicate and white like a maiden's arm, thus affectionately called "Xi Shi's Arm." Other famous lotus roots include Anhui Snow Lake Tribute Lotus Root, Jiangsu Baoying Beauty Red, and Nanjing Large White Flower.
Lotus root contains various nutrients including asparagine, protein amino acids, trigonelline, acetic acid, sucrose, glucose, etc. Fresh lotus root contains about 20% sugars and abundant calcium, phosphorus, iron, and multiple vitamins. Fresh lotus root can be prepared alone or used as an ingredient in other dishes. Examples include lotus root meatballs, lotus sausage, shrimp paste lotus dumplings, crispy fried lotus strips, deep-fried lotus crab, stewed lotus soup, braised lotus with pork ribs, cold-mixed lotus slices, etc.—all popular home-style dishes perfect for wine or rice. Numerous regional specialties featuring lotus root abound in southern China. A popular folk dish is "Glutinous Rice Steamed Lotus Root": wash the lotus root, fill the holes with glutinous rice, steam until cooked, slice, arrange, sprinkle with sugar. If instead of sugar, the finished dish is coated with a syrup made by boiling osmanthus honey, it becomes "Osmanthus Honey Lotus Root," fragrant with osmanthus aroma and evoking a wild, rustic feel. "Spiced Salt Crispy Lotus Sandwich" and "Fragrant Crispy Lotus Pockets" are local specialties from Hubei. The famous Songhe Lou restaurant in Suzhou offers a complete lotus banquet: "Raw Mixed Lotus Flowers," "Mandarin Duck Lotus Balls" (two-tone), "Braised Lotus Hooves" (shiny oil-coated), "Chrysanthemum Lotus Soup" (syrup-glazed), "Glutinous Rice Cold Lotus," "Snowflake Lotus Pancakes"—a feast for the eyes. In Shanghai homes, "Fried Lotus Pockets" are served as appetizers; care must be taken not to make the lotus slices too thick—each slice should be uniformly thin. In Xinghua, they are called "Pan-Fried Lotus Pockets," savory ones filled with minced meat, sweet ones with bean paste. Shandong people prefer very thick lotus roots, hence the name "Fried Lotus Platter." Nanjing residents love "Steamed Lotus Root with Osmanthus Glutinous Rice," fragrant and sweet. Suzhou chefs excel at making "Fried Lotus Balls": mix lotus paste with scallions, salt, monosodium glutamate, and flour, shape into balls, fry, then simmer in water until sauce thickens. Adding crumbled fried dough makes the balls even fluffier. In northern Jiangsu, large lotus balls are flattened, pan-fried on both sides until golden, then seasoned with sauce and simmered until thickened. Indeed: "Nine-hole green lotus root is fresh in autumn, good raw or cooked, sweet or savory, all delightful."
Lotus root can also be processed into lotus juice, lotus honey juice, lotus ginger juice, lotus grape juice, lotus pear juice—cooling drinks ideal for summer heat relief. It can also be made into lotus powder, candied fruits, and sugar sheets—excellent nourishing supplements for children, elderly, women, and patients.
Lotus root also possesses medicinal value: raw consumption clears heat and moistens the lungs, cools blood and resolves stasis; cooked consumption strengthens the spleen, stimulates appetite, stops diarrhea, and solidifies essence. Elderly people who regularly eat lotus root can regulate digestion, stimulate appetite, enrich blood and marrow, calm the mind, enhance brain function, and promote longevity. Drinking freshly squeezed lotus juice can treat nosebleeds; if taken with hot water, it helps prevent acute gastritis. Legend says Emperor Xiaozong of the Song Dynasty cured his dysentery using fresh lotus juice mixed with warm wine.