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Lotus Roots (Nelumbo nucifera), Fresh and Dried

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By Yan-Kit So

Published 1992

  • About
The young perforated rhizomes of an Asian aquatic plant which has waxy green leaves and white flowers floating on the water. Crisp to the bite, they have a characteristic flavour and are eaten as a vegetable. When the root is cut cross ways, silken fibrous threads are pulled between the pieces. Beige-pink dried slices are sold in packets, and they are mainly used for soups.

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