Lotus root not only has high ornamental value and edible value, but also is a good health food and medicine. Baoying lotus root is rich in nutrition and contains a lot of minerals such as starch, fat, protein, carotene, iron and phosphorus, and is listed as an ideal health food. Baoying lotus root starch is flaky, shaped like frost and snow, as white as goose feather. Raw flour is known as "goose feather snowflake", and its entrance is elegant and fragrant, which is suitable for people.
baoying lotus root starch is currently supplied to the whole country, and more than half of the lotus root starch in West Lake is supplied by Baoying.
The lotus root starch of Yiweilian brand, a local product of Baoying's lotus root starch, has developed rapidly, approaching the brand of West Lake, and has spread all over Jiangsu.
In the lotus root gourmet culture, lotus root turf, lotus seeds, lotus root starch and other raw materials can be used for cooking, which can be eaten raw, stir-fried or brewed, and can be made into Baoying's unique lotus root mat, which makes people salivate. Among Baoying's lotus root dishes, the most famous one is "candied lotus root pounding", which is an exclusive dish of Baoying. It is red in color, sweet and crisp, thick but not greasy, nourishing and moistening the lungs. It was a tribute of the imperial court in the Ming Dynasty, selected in the "Chinese Famous Cookbook" and included in the "National Cuisine" of the national banquet. Fill the hole of old lotus root with glutinous rice, steam it, beat it flat with dry powder, steam it repeatedly for more than ten times, steam it in a cage with egg paste, sweet-scented osmanthus, honey, sugar and cooked meat oil, and add ingredients such as green plum, kumquat cake, candied fruit, cherry, candied dates, white lotus and orange slices to make the "candied lotus root beat". This beet is delicious in color, smell and taste, and it has the effects of nourishing yin and nourishing yang, treating deficiency and tonifying kidney, moistening lung and promoting fluid production. The emperor praised it greatly and decided it as the royal diet of the palace. Since the reform and opening up, this exclusive dish of Baoying has been selected into the "Chinese Famous Cookbook" and included in the national banquet.