The skin of water chestnut is purple-black, and the meat is white. It tastes sweet and juicy, crisp and delicious. Since ancient times, it has the reputation of underground Sydney, and northerners regard it as Jiangnan ginseng. Water chestnut can be regarded as fruits and vegetables, and it is a popular seasonal product.

Species information

Hey? Pinyin: bí? Qi? Scientific name: water chestnut? Tuberose? English name: water chestnut? Genus: angiosperms, monocotyledons, Cyperaceae, Eleocharis tuberosa.

Originally from India, China is mainly distributed in low-lying areas such as Guangxi, Jiangsu, Anhui, Zhejiang, Guangdong, Hunan, Hubei and Jiangxi.