Lotus Root (Lian Ou)
スープの旨味を吸い尽くす！中国全土で愛される「泥の中の宝」
Description
One of the most consumed aquatic vegetables in China. Almost the same as JP lotus root, but Chinese ones (esp. from Hubei) are thicker, meatier, and strictly distinguished by hole count (7-hole or 9-hole) for 'crispness (stir-fry)' or 'fluffiness (soup braising)'. Often sold with mud on.
Classification: Everyone, Ingredient, Vegetable, Lian Ou, Lotus Root, For Soup, Stuffed & Fried, 9 Holes
Shops selling Lotus Root (Lian Ou)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lotus Root(Fresh)
Instructions
- [Typical Uses]
- [Pai Gu Lian Ou Tang (Pork Rib & Lotus Root Soup)]: Simmer fluffy lotus root (Fen Ou) for hours with pork bones (absolute soul food of Hubei).
- [Zha Ou He (Fried Stuffed Lotus Root)]: Sandwich minced pork filling between lotus roots, batter, and deep-fry crispy.
- Liangban (Thinly sliced in vinegar).
Learn more Substitutes, pairings, tips
Key spices
7-hole ones are 'fluffy/chewy' (Fen); 9-hole ones have 'crisp' (Cui) sweetness
Substitutes at Japanese supermarkets
(Use JP lotus root)
Pairing
Pork Spareribs / Minced Pork / Ma La Hot Pot
Trivia
At hot pot shops, sliced lotus root is ordered more than meat. The red Ma La oil enters the holes, and the crisp texture pairs miraculously with the spicy heat.
Eating tips & etiquette
When Chinese housewives buy lotus roots, they count the cross-section holes. 7-hole ones are starchy and fluffy (Fen Ou) for soup. 9-hole ones are watery and crisp (Cui Ou) for stir-fries/cold dishes.
Allergen
None