Lotus root, also known as lotus root, is an aquatic perennial plant, native to India, and has been cultivated in China for a long time, eating underground stems and their fruits-lotus seeds. Lotus root is tender and juicy, which has the highest economic value among aquatic vegetable crops in China. Raw food is crisp and sweet, and cooked food is fragrant and waxy, which is an important vegetable variety in the off-season of spring and summer vegetables.

Lotus root can be eaten raw, fried, stewed, made into soup, and made into lotus root powder and candied fruit. Pouring and precipitating to make lotus root starch, adding appropriate amount of sugar when eating, making it into paste, which smells fragrant; Take raw lotus root juice to stop hemoptysis and vomiting blood.

Lotus root is cold when eaten raw, cold when eaten, and hot in serum; After cooking, it is warm, nourishing yin and stomach, nourishing heart, strengthening spleen and regulating stomach. It has hemostatic effect, and is often used for adjuvant treatment of various hemorrhagic diseases, such as hematemesis, hematuria, hematochezia, uterine bleeding, etc. It can also be used as a non-staple food for pregnant women and people who need to gain weight. Lotus root can clear away heat and promote fluid production, and cure fever, polydipsia and thirst; Supplementing qi and strengthening the spleen, stimulating appetite and promoting digestion, and eating less due to spleen deficiency are suitable for people with physical weakness after illness, but the fiber of lotus root is rough, so infants and children with weak gastrointestinal function should not eat more.