Lotus root is one of my favorite vegetables in China. As the name implies, it is the root of the lotus plant. The lotus flower is perhaps the most famous of flowers from Asia. It grows in water, so you can imagine the roots are extremely difficult to harvest. They come out in long white tubes with distinct holes inside.
Before I came to China, I had only once eaten a fried lotus root crisp at a Japanese restaurant. In China it is used more liberally as a vegetable. It’s sometimes simply stir-fried, or eaten cold as a salad, but it can also be more adventurous stuffed with minced pork or shrimps. In its simplest form, as a salad, it provides a great texture. It’s crunchy yet soft. There isn’t much taste to it unfortunately, so it’s best to add some flavoring. Personally, I like it in hot pot with a nice spicy sauce.
Fear Factor – 0 / Taste Test – 8