Cizhou White Lotus Root [Specialty of Cixian County, Hebei Province]

What is Cizhou white lotus root? Authentic Specialty of Cixian County, Hebei Province: Cizhou White Lotus Root

Summary:Do you want to know what Cizhou White Lotus Root is? This article is a detailed introduction to the special product of Cixian County, Hebei Province - Cizhou White Lotus Root. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Cizhou White Lotus Root. The full text takes about 5 minutes to read, mainly including the basic introduction of Cizhou White Lotus Root and its nutritional value? What are the product characteristics of Cizhou white lotus root? How did the history of Cizhou white lotus root come about? Tasting and eating methods of Cizhou white lotus root, etc

Basic Introduction of Cizhou White Lotus Root

Cizhou White Lotus Root is a specialty of Cixian County, Hebei Province, and a geographical indication product in China. Cixian has a long history of lotus root cultivation. During the Three Kingdoms period, it was listed as a tribute and supervised by lotus root history. It was presented to the court year by year. The production area of Cizhou white lotus root is located in the low-lying areas on both sides of the Fuyang River. The soil in this area is mostly composed of still water sedimentary parent material or viscous lacustrine still water sediment. The surface texture is mostly medium loam and heavy loam. Suitable for cultivating lotus root and rice, it is the "hometown of lotus root" in Hebei Province

How did the history of Cizhou white lotus root come about

Tasting and eating method of Cizhou white lotus root

2. Lotus root raw cooked food is suitable as an ingredient for stir frying, stewing, frying, and making dishes, such as "Eight Treasures Brewed Lotus Root", "Fried Lotus Root Box", etc<3. When boiling lotus roots, avoid using iron utensils to prevent the food from turning black. The first section at the top of lotus root is called lotus head, which has the best taste and is suitable for raw consumption. It has high vitamin content and low fiber content. Eating raw lotus root has a moisturizing effect, especially suitable for people with dry heat or acne. The second and third sections of lotus root are relatively old and are best used for stewing. The meat of the other sections is too coarse and only suitable for making soup. Boiled lotus roots are rich in iron, which can be eaten more by weak and anemic individuals