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Getting to the root of some tasty lotus dishes
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UNDULATING in the summer breeze, pink and white lotuses are blooming on Hangzhou’s West Lake, where the flowers have been cultivated for centuries.
In early morning and late afternoon, when the light is best for photography, it’s cooler and there are fewer visitors, shutterbugs turn out to snap pictures of lotus flowers. There preferred locations are Lotus in the Breeze at Crooked Courtyard, Beishan Road and Hubin Road — considered the three best spots around the lake to see and photograph the flowers.
The lotus symbolizes Hangzhou to some extent. As a city with numerous temples, Hangzhou is often referred to as the “Buddhism capital of southeast China” while the lotus is often considered a symbol of Oriental Buddhist culture.
It is also used by chefs in a variety of tasty dishes.
Lotus root powder is the most common Hangzhou specialty among tourists. The translucent sweet, sticky starch is ground from lotus root.
Considered a nourishing food in China, it is often mixed with hot water for a nice drink.
Shanghai Daily takes a look at several lotus dishes that are easy to make at home.
Steamed Rice and Pork Wrapped in Lotus Leaves
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This is a Hangzhou dish available everywhere from roadside food stalls to upscale restaurants.
It is said that during the Three Kingdoms (AD 220-280), General Guan Yu’s groom, Zhou Cang, had extremely hairy hands. The hair was thick enough that he could pick up steaming hot food without burning his hands. However, others complained and Guan ordered Zhou to shave the hair. After shaving, Zhou used lotus leaves to pick up hot foods.
Later, people were inspired by the story and created this dish, which is easily cooked at home.
First, marinate the pork with seasonings for 30 minutes. And then, immerse the lotus leaf in boiled water to soften. Third, mix the pork with rice and use the soft lotus leaf to wrap them together. Then steam for two hours.
Lotus leaf porridge
In traditional Chinese medicine, lotus is used to clear internal heat and promote production of fluids, benefit the lungs, nourish the blood, improve the appetite and treat yin (cool energy) deficiency.
TCM believes during the summer that the body’s inner heat becomes excessive and needs to be erased. Simmering a pot of porridge with lotus leaves is considered the simplest way to cool down the inner yang (hot energy).
Sometimes, wolfberries (gouqi) are added to nourish the blood, kidneys, liver and eyes. Dried wolfberries are traditionally cooked in rice congee and tonic soups.
Some people prefer a salty congee with pork or shrimp instead of wolfberries. Add scallions after it is cooked.
The porridge is easily made.
Soak rice for half an hour, wash lotus leaves and then boil together in an electric rice cooker or pressure cooker to make congee.
Candied lotus root
In TCM, lotus root is said to clear internal heat, reduce blood pressure and replenish moisture, especially in the kidneys and spleen. For women it also has important anti-aging properties.
Hangzhou is famous for making lotus root into a candied dish, featuring a sweet smell and umami taste. Lotus grown in West Lake is particularly sought.
It is also easily made at home. First, glutinous rice should be soaked in water for around an hour. The lotus root should be peeled and the ends sliced off, completely exposing the air holes. Next, stuff glutinous rice into the holes.
Now place the stuffed root in a pot of water, bring to a boil and then simmer for around an hour. Add rock sugar while cooking. Once cooked, let the root cool down and then cut into slices. It can be sprinkled with osmanthus sugar and honey.
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