Lotus root
The segmented rhizome of the lotus, dug from pond mud and sold fresh in linked sections. For soup the starchy, thick-noded 'soup lotus root' is chosen, peeled and cut or lightly smashed; hours of boiling make it floury-tender (起粉) and lend the broth a quiet, rounded sweetness, classically with dried octopus and pork bones.
TCM properties
Nature · neutral Flavour · sweet Meridians · heart、spleen、stomach
Traditional food therapy
In Cantonese food therapy cooked lotus root strengthens the spleen, opens the appetite and is traditionally held to benefit the blood, the mellow heart of autumn and winter pots.
Cautions: read first
- Not low in starch, so people with diabetes in moderation
- Keep it moderate if you have a weak spleen and bloat easily
Preparation
Peel and cut into lengths, and bruising it draws more flavour out; pick the thick, many-jointed kind sold as soup lotus root (湯藕).
Origin
Hubei is the most famous source (Honghu lotus root); Pantang lotus root from Guangzhou is the old Cantonese speciality. Fresh Australian retail lotus root is strikingly expensive in winter; frozen slices are the budget route
Availability in Australia
Easy to find
Where · Fresh at Asian grocers and markets; frozen slices at every Asian grocer
What to ask for · For lotus root patties buy fresh or vacuum-packed; frozen slices are too wet
In season · Fresh is best autumn to winter
Checked Umall · 2026-08-18
