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Why do Chinese people consider lotus root a treasure?

Did you know that lotus root is one of the most popular foods in China? It’s actually the young rhizome of the lotus plant, hidden beneath the mud with a pale ivory color. The harvest season usually begins in early summer, when lotus plants are in full growth. Farmers wade into the ponds, carefully feeling along the stems in the mud to find the roots, then gently pull them up to avoid breaking them. Afterward, they snap off the base, rinse off the excess mud, and place the roots into a tub they drag behind them for easier collection.
Once brought ashore, the lotus roots are thoroughly washed several times, sorted by size, and trimmed at the base. They are then soaked in a mild salt solution to preserve their color and natural crispness before being tightly packed in containers for better storage.
In cuisine, lotus root is prepared in many delicious ways—stir-fried with chili, tossed in sweet-and-sour salads, or simmered with pork ribs. With its crunchy, refreshing texture and lightly sweet flavor, lotus root is a perfect ingredient for light, cooling dishes.

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