Lotus root starch is a special snack suitable for all ages. Because lotus root powder is easy to eat and delicious, it has the reputation of "nourishing and delicacies". Since ancient times, there has been a saying that "a woman keeps having sex for three days." In particular, women have to bear multiple pressures from work and family. They are easily irritable and irritable, have a sallow complexion, cannot eat well and have trouble sleeping, so they might as well eat some lotus root starch. There are many kinds of lotus root starch on the market, but due to the different types and quality of lotus root used, the taste of the lotus root starch produced varies greatly. Therefore, there is a topic in that is often discussed by everyone: Where is the best lotus root starch in the country? After the selection of , 7 places are all famous. Is your hometown one?
The first kind of lotus root starch: Hangzhou West Lake lotus root starch
Among all the lotus root noodles in the country, West Lake lotus root starch is one of the best. , So much so that whenever lotus root starch is mentioned, the first thing many people think of is West Lake lotus root starch. West Lake lotus root powder is a traditional specialty of Hangzhou. It was used as a "tribute powder" in the Southern Song Dynasty. Its main production area is from outside Genshan Gate to Yuhang County in Hangzhou, and is more famous for Tangqi Sanjia Village. There are dozens of miles of lotus root township around Sanjia Village. "Three feet of river mud and three feet of water" is a good place to grow lotus roots. The terrain there is low-lying, intertwined with rivers and ports, and the soil is fertile, which is very suitable for the growth of lotus roots. Tang Dynasty poet Bai Juyi included the sentence "Thirty miles around the lotus flowers in Guo" in his poem "Yuhang Xingsheng".
Local lotus root has small holes and thick flesh, and has a mellow and sweet taste. It is processed into lotus root powder and is in the form of flakes or granules. West Lake lotus root powder is white in color and red in color, fine in texture, clean and fragrant. When twisted with fingers, it has a silvery white luster. This is not only due to the good quality of lotus roots, but also closely related to the production technology of lotus root farmers. In Sanjia Village, every household makes lotus root starch, and they still use traditional techniques to restore the natural taste of lotus root starch. In addition to starch and protein, West Lake lotus root powder also contains calcium, iron, phosphorus and multiple vitamins. It is very suitable for consumption by babies, the elderly and people with poor health.
How to choose West Lake lotus root starch? Fresh West Lake lotus root powder is white and reddish, with a strong fragrance. It smells like lotus and has a delicate and elegant fragrance. When eaten, it is delicate and silky, and melts in your mouth. It is easy to dissolve after being poured into boiling water, but the reddish-brown color indicates that it has been stored for a long time. At this time, the fragrance will also become lighter, and it is not easy to dissolve after being poured into boiling water.
The second type of lotus root powder: Jiangsu Yangzhou Baoying lotus root powder
After selection, Yangzhou Baoying's lotus root powder is also very famous. Baoying County is located in the middle of Jiangsu Province, at the northern end of Yangzhou . A thousand-year-old canal runs through it. It is very rich in products and is known as the "Land of Fish and Rice". The unique local topography, soil and water system have contributed to the unique quality of Baoying lotus root, so Baoying also has the reputation of "the hometown of lotus root".
Baoying has a long history of growing lotus root. According to records, lotus root cultivation began in the Baoying area as far back as the Tang Dynasty. It has a history of no less than 1,200 years and has now been included in the intangible cultural heritage list. Chu Si, a poet of the Tang Dynasty and Song Dynasty, left a poem when he passed by Baoying: "Wherever I feel homesick, I hear the singing and picking the lotus." During the Hongwu period of the Ming Dynasty, it was very popular to process Baoying lotus root into lotus root powder. In the Qing Dynasty, Baoying lotus root powder was known as "goose feather snow flakes" and was used as a "tribute powder".
Baoying lotus root has many branches, abundant juice, fresh and tender meat, delicious taste and rich nutrition. Eating raw lotus root, which is the lotus root picked when the lotus flowers are in bloom, is delicate and residue-free, with high water content and a sweet and crisp taste. Mature lotus roots in autumn have a high powder content and are more suitable for making lotus root powder. Baoying people use the local unique white lotus root to process it into lotus root powder. Baoying lotus root powder is not only exquisite in the selection of materials, but also very meticulous in workmanship. It has a pleasant fragrance and a lingering fragrance on the teeth and cheeks. Now it has become synonymous with Yangzhou lotus root powder. I woke up late in the morning and didn't have time to make breakfast. I made a bowl of Baoying lotus root starch, which is convenient and saves me from going hungry. I can use low-calorie lotus root starch as a meal replacement for dinner, and I don't have to worry about gaining weight.
The third type of lotus root starch: Hubei Honghu lotus root starch
"The water in Honghu is rippling, and the shore of Honghu is my hometown." Honghu is located in the south-central part of Hubei Province, at the southeast end of Jianghan Plain. Hubei Honghu Lotus Root Noodles successfully ranked among the top 7 most delicious lotus root noodles. How is this done? The unique local Qingniba soil is fertile and has a fine texture, which is very suitable for the growth of lotus roots. Honghu lotus root has a long and plump shape, very rich starch content, and is crispy and clear. The meat is thick and plump, sweet and crispy when fried, and easy to make powder when simmered in soup. It can be eaten fresh or processed into lotus root powder.
People in Honghu grow lotus roots without pesticides or fertilizers. The nine-hole lotus roots there are very famous and have beautiful silk threads. Since ancient times, there has been a saying that "fish from the Yangtze River and lotus roots from Honghu Lake will not leave you after eating them." Because Honghu lotus root has enough starch and is easy to produce powder, the made lotus root powder has a good aroma, high viscosity, reddish color, and crystal clear color, which is in no way inferior to the lotus root powder produced in the Jiangnan area.
After washing and grinding the high-quality lotus roots produced in Honghu into a pulp, the pulp is then bleached, filtered and precipitated. After being drained and roasted, the lotus root powder made is fragrant and delicious, and is suitable for all ages. Honghu lotus root powder does not have any additives or adulteration, only pure lotus root powder. Honghu lotus root powder also has a major feature. It needs to be cleaned many times, leaving only the middle layer and discarding the residue and bottom sand. Therefore, the loss is relatively large and the flour extraction rate is less than 6%. This is why Honghu lotus root powder is more expensive than ordinary lotus root powder. It only takes 2 minutes every morning to brew a bowl of fresh and sweet Honghu lotus root powder. The light pink and transparent lotus root powder exudes a light aroma. Regular consumption can enhance the body's immunity. It is nutritious and convenient!
The fourth kind of lotus root starch: Jiangxi Guangchang lotus root starch
In many people’s minds, Guangchang ’s lotus seeds are quite famous. Don’t forget that Guangchang also has domestically renowned lotus root starch . Guangchang is located in the east of Jiangxi, backed by the Wuyi Mountains, and is the birthplace of the Fuhe River. Here, the lotus flowers are fragrant, the smoke is misty, and it has been calm for thousands of years. Guangchang is named after "the road leads to Fujian and Guangzhou, and the county belongs to Jianchang". It has the reputation of "the hometown of white lotus in China". "Thousands of lotus flowers, three feet of water, a bright moon and half a pavilion of phoenixes", this is the Guangchang in the eyes of literati in ancient times.
The lotus fields in Guangchang cover a large area, one after another, and some can even stretch for dozens of miles. "The lotus leaves touching the sky are infinitely green, and the lotus flowers reflecting the sun are uniquely red." This poem could not be more appropriate to describe the lotus fields in Guangchang. There is also a folk story about the planting of lotus fields in Guangchang. According to legend, there was an epidemic in ancient times. A kind-hearted lotus girl drove away the disease and saved the whole village with lotus flowers. She also taught people how to grow lotus. Since then, Guangchang has been known as "Lianxiang".
Lotus is a treasure all over its body: lotus seeds, lotus flowers, lotus roots, lotus whiskers and lotus leaves are all edible. The lotus roots grown here are thick and plump, sweet and refreshing. The texture of Guangchang lotus root starch is finer than other starches, with a light reddish-brown color and a lotus fragrance. The characteristic lotus root starch of the hometown of White Lotus is mainly processed by traditional hand, and enjoys the reputation of the "first-class" 西湖 of Guangchang lotus root starch. The washed out Guangchang lotus root is reddish in color, crystal clear, has a soft and waxy texture, and is refreshing and refreshing. Use Guangchang lotus root starch for breakfast, afternoon tea or meal replacement. You can have it in just a few minutes. It’s really easy.
The fifth type of lotus root starch: Sichuan Ziyang Tianchi lotus root starch
In addition to West Lake lotus root starch, Baoying lotus root starch, Guangchang lotus root starch and Honghu lotus root starch, Tianchi lotus root starch is also among the most delicious lotus root noodles in the country. Tianchi lotus root powder is a specialty of Tianchi Town, Lezhi County, Ziyang City, Sichuan Province. It is a national geographical indication product of China. According to the records of Lezhi County, the cultivation of lotus roots in Lezhi began in the Song Dynasty. Lezhi County It is rainy in summer, but very dry in winter and spring. Therefore, there has been a saying since ancient times: when it rains, it flows on both sides, and when there is no rain, the water flows away. In order to resist drought, Lezhi County built ponds and weirs. These ponds created a good environment for the growth of lotus roots.
Lezhi lotus root also has its own unique features. In addition to being thick, tender and fragrant, it is different from lotus roots from other origins. Lezhi lotus root has only 7 holes and the same size. Lezhi lotus root does not produce lotus seeds and has a high flour extraction rate. The lotus roots here often have double flowers, so there is a saying that "the flowers bloom with parallel stems, and the lotus roots penetrate the seven hearts."Lotus roots are widely planted in Lezhi County, and the ones produced in Tianchi at the foot of Yanshan Mountain are the most famous. Tianchi lotus root is thick in texture, tender and fragrant, and is the top grade lotus root. The lotus root starch made from such lotus roots is difficult to taste. Tianchi lotus root is white in color and slightly red in color, delicate and moist. After being brewed with boiling water, it becomes a translucent glue paste. It is fragrant and sweet, and tastes refreshing.
The sixth kind of lotus root starch: Chengjiang lotus root starch in Yuxi, Yunnan
If I ask you which lotus root starch is delicious? The lotus root starch from Chengjiang, Yuxi, Yunnan is also among them.. Yunnan Yuxi Chengjiang lotus root starch is also one of the most delicious lotus root noodles in the country. Chengjiang lotus root powder comes from Yuxi. Yuxi City is located in central Yunnan, with a mild climate, abundant waters, and a long history of lotus root cultivation. According to data, it is estimated that the cultivation history is more than 300 years. According to "Chengjiang Prefecture Chronicles": "Chengjiang is warmer than the clouds (i.e. Kunming), followed by cold. It is extremely hot in the middle of summer, cool when rain, frost and snow are cold, and wet when sunny. There is a saying that 'spring is everywhere', Rice and lotus roots are produced." There is a poem praising the lotus flowers in the south of the city for ten miles: "The valley is spread out ten miles long, and the red ripples reflect the light of the lake. The wind blows the lotus root fragrantly, and the rain floats on the clouds and the shadows are cool."
Speaking of Yunnan food, everyone Everyone thinks of rice noodles, but few people think of Chengjiang lotus root starch. However, it is an indispensable delicacy in almost every Yunnanese’s childhood. Not only the locals in Yunnan can't let go of this taste of childhood, but also the outsiders who have tasted Chengjiang lotus root noodles think that it is indeed a delicious dish that they will never forget after eating it in a bowl. The reason why Chengjiang lotus root starch is famous is that most of the tops of the lotus roots here do not have lotus rice , which makes the nutrients of the lotus roots concentrated in the lotus roots, and the nutritional value of the lotus root starch is naturally very high.
Chengjiang lotus root powder not only has few impurities and pure white color, but also has low water content and high levels of vitamins, phosphorus and other minerals. After brewing, it is as clear as crystal. The food has a delicate fragrance, not too sweet or too greasy, and has an endless aftertaste. Not only can it be a satisfying meal, but it can also make people feel comfortable. Lotus root starch is almost irrespective of body constitution and can be eaten by everyone, young, old, women and children. Especially women and people with weak constitutions can drink one bowl a day, which is very good for the body.
The seventh kind of lotus root starch: Weishan Lake lotus root starch in Jining, Shandong
After talking about lotus root starch in the south, let’s talk about in the north. Although there are not more main producing areas of lotus root in the north than in the south, the Weishan Lake lotus root production area must be mentioned. Weishan Lake, also known as Nansi Lake, is composed of four interconnected lakes: Weishan, Zhaoyang, Dushan and Nanyang. It is a rift lake located in the south of Weishan County, Jining City, Shandong Province, in the north The head of the freshwater lake is a bright pearl inlaid on the Grand Canal.
Weishan Lake has beautiful scenery, natural and free, mountains, islands, reed marshes, lotus ponds, as well as the intoxicating sunset, the curling smoke... Among these scenery, especially the "fairy among the flowers" The lotus in Weishan Lake is even more dazzling. The lotus standing gracefully on the lake is spectacular, so some people call Weishan Lake the Lotus Capital of China.
Weishan Lake is rich in natural products, and there is always a saying that "the sun rises to make gold". In addition to fish and hairy crabs, the lotus root of Weishan Lake is also an authentic wild green food. The lotus root of Weishan Lake is large and round, with a delicate texture, and the lotus holes are arranged in a regular manner. If spring silkworm spins silk.
Weishan Lake Lotus Root Noodles has been selected into the list of the most delicious lotus root noodles in China, and there is a reason for this . The fresh lotus root here is as crisp as jade and as white as flawless. Because of its high starch content, it is rich in nutrients. The quality of the made lotus root starch is not inferior to that of southern lotus root starch. Weishan Lake lotus root powder is generally white and reddish in color, has a strong fragrance, and dissolves easily after being washed with boiling water. There are no impurities and no other miscellaneous powders. The freshly brewed lotus root starch has a bit of white color. When left for a while, it will slowly turn into cherry blossom pink. It feels crystal clear and makes you want to eat it just by looking at it.
A bowl of delicious lotus root starch is a seasonal delicacy turned into a hand-made temperature. You can taste it directly or mix it with osmanthus dew. Take a small sip to refresh your heart and spleen and make you feel happy.What should really delicious lotus root starch taste like? There is no fixed taste for food, and it is only what tastes good that tastes good. But I believe everyone can agree on what a truly delicious lotus root starch should taste like. Weishan Lake lotus root starch, Chengjiang lotus root starch, Tianchi lotus root starch, Guangchang lotus root starch, Honghu lotus root starch, Baoying lotus root starch, West Lake lotus root starch, each one is worth savoring...
Where is the best lotus root starch in the country? After selection, 7 places are all famous. Is your hometown among them? In addition to these lotus root noodles, where else have you eaten lotus root noodles? In your opinion, where is the most delicious lotus root starch? Welcome to leave a message in the comment area. Every message and like you leave is the motivation for me to move forward! If you like it, remember to collect it and share it with your friends. Follow "Eatable Pouch" to enjoy delicious food without getting lost! See you next time!
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