Glutinous Rice–Stuffed Lotus Root with Osmanthus Flower Syrup

KATHY: This dish originates from the Jiangnan region of China, referring to the lands south of the Yangtze River, an area that includes my family’s hometown of Shanghai. According to Shanghainese custom, this sweet, syrup-glazed lotus root is eaten as part of a multicourse feast that begins with assorted cold dishes. It may sound odd to pair savory cold dishes like sesame oil–tossed jellyfish and cold-smoked fish with sweet, dessert-like dishes. But trust me, it’s not.