Beiyuan Big Wolong Lotus Root [Shandong Jinan Specialty]

What is Beiyuan Big Wolong Lotus Root? Authentic Shandong Jinan specialty: Beiyuan Dawulong lotus root

Content summary:Do you want to know what Beiyuan Dawulong lotus root is? This article is a detailed introduction toShandong Jinan specialty - Beiyuan Dawolong Lotus Root. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Beiyuan Dawolong Lotus Root. The full text takes about 6 minutes to read, mainly including the basic introduction of Beiyuan Dawolong Lotus Root and its nutritional value? What are the product characteristics of Beiyuan Dawulong lotus root? How did the history of Beiyuan Big Wolong Lotus Root come about? Tasting and eating methods of Beiyuan Dawulong lotus root, etc

Basic Introduction to Beiyuan Dawolong Lotus Root

Jinan has a long history of lotus root cultivation, and it is said that it was cultivated during the Three Kingdoms period.

The "Big Wolong" lotus root in Beiyuan is the first agricultural product geographical indication product to be certified in Tianqiao District. This time, obtaining the geographical indication certification for agricultural products is not only of great significance for protecting the existing planting area of the "Big Wolong" lotus root in Beiyuan, but also for the future development of the "Big Wolong" lotus root in Beiyuan, improving product added value, increasing farmers' income, accelerating the upgrading of the agricultural product industry, enhancing the level of industrial operation, and strengthening the market competitiveness of agricultural products. It also gives the "ID card" of quality and reputation to the "Big Wolong" lotus root in Beiyuan, which not only enjoys legal protection, but also gains recognition for the origin

It is also known as Big Knot or Big Red Thorn. It is suitable for deep water cultivation, with white flowers and tall leaves. The lotus root is about 30-40 centimeters deep in the soil. Except for the back handle, each section of the lotus root is long and cylindrical, weighing about 1.5 kilograms. Generally, there are 3-5 sections, and some can reach 6 sections. The skin is white or light yellow, the meat is crispy and tender with a sweet taste, good quality, high moisture content, low fiber content, raw food is crispy, tender and sweet, and there is no residue after chewing

How did the history of Beiyuan Big Wolong Lotus Root come about

The "Big Wolong" lotus root in Beiyuan has a long history of cultivation, with a history of more than 1800 years. There was once a poem as evidence: 'The water of the Xiu River is so clear, and the fragrance of lotus flowers blends with the fragrance of rice flowers.'. It originated in Laobeiyuan Town, Jinan City, and later expanded to the surrounding area of the Yellow River bank in Luokou. According to historical records, during the Three Kingdoms period, in present-day Hubei Province of the Ming Dynasty, lotus roots, rice, and rice paddies alternated along the land, leading directly to Queshan and earning the nickname Lianzi Lake

Tasting and eating method of Big Wolong lotus root in Beiyuan

1. The lotus root can be eaten raw, cooked, mashed and drunk, or dried and ground to make Congee

2. When cooking lotus roots, avoid using iron utensils to prevent the food from turning black<3. After peeling off the outer skin of the lotus root, it should be cooked as soon as possible to avoid the lotus root strands turning black due to oxidation. If the lotus root cannot be cooked in a timely manner, it can be soaked in water with vinegar to maintain its pure white color. When stir frying the lotus root shreds, add a small amount of water to the pot while stir frying, so that the stir fried lotus root shreds are as white as jade and will not change color<4. When eating lotus root, it should be eaten in sections, with a sweet, crispy, and tender top. After blanching, it should be cold mixed and eaten fresh; The second and third sections are slightly older and are excellent ingredients for making soup. They can also be used to make fried lotus root clips; The sections after the fourth section are only suitable for stir frying or use as raw materials for lotus root starch