The water chestnut in Baiyangdian Lake is small, thin-skinned and delicious. Water chestnut leaves in April and floats on the water; It blooms in June, all silver. These flowers are small, but they bloom brilliantly. White flowers lined with green leaves with purple edges often attract tourists to turn back frequently. In June, tender water chestnut (called water chestnut brand in Baiyangdian) began to grow under the leaves, and it was hidden under the leaves. Water chestnut ripens in July and begins to fall off in August, which is what the Baiyangdian proverb says.

There are three ways to eat water chestnut. One is to pick young water chestnut, which should be around June. At that time, water chestnut was wrapped in a green coat, and you can pick it by opening the water chestnut brand. The diamond tip is very soft, and the diamond skin is very thin. It can be peeled off with a light peel. The meat inside is white and tender, so tender that it almost melts when the tongue is pressed. There is no dregs at all, leaving a sweet taste. Imagine, in a hot summer, taking a boat with lotus leaves overhead, picking a few tender diamonds and eating them while peeling them to quench your thirst; Coupled with the wind blowing gently, the summer heat completely disappeared, which is very pleasant. The second way is to pick the water chestnut when it is ripe, grab the skin and cook it with a hard shell. When it cools, put it in your mouth and bite it with your teeth, and the water chestnut will be squeezed out from above. At this time, there is no sweetness of tender water chestnut, but there is more fragrance. That kind of Lingxiang is never as "greasy" as fish, but full of fragrance. The third way is to dry the water chestnut, and the water chestnut meat will shrink more firmly. Cut it with scissors and peel off water chestnut rice, which is often used to cook eight-treasure porridge. This needs to be cooked slowly until the water chestnut rice boils.