The original name of the "honey sauce lotus root" is "cooked lotus root", which is a traditional sweet dish with a long history. It is rumored that "cooked lotus root" began in the Yuan Dynasty, and was improved by successive chefs to become "honey sauce river rice root". This dish is made of white lotus root from Tangzhuang, Sheqi County, Southwest Henan Province, which is boiled, stuffed, steamed and honey-boiled into a soft and sweet dish, which is a famous delicacy for feasts. The white lotus root is big and long, with thin skin and fine flesh, crystal like jade, sweet and delicious. Generally, after the lotus root is cut, there are many thin threads connected to the lotus root, so there is the idiom of "lotus root broken", while the white lotus root of Tangzhuang is scraped and chopped and there is no trace of the lotus root, which is a miracle product of the lotus root. During the Qing Dynasty, it was listed as a tribute, and is a rare culinary material. Ingredients: Main ingredients: 500 grams of white lotus root. Ingredients: 100 grams of glutinous rice. Seasoning: 150 grams of sugar, 50 grams of honey, 15 grams of cooked lard, 5 grams of green and red silk, 50 grams of cinnamon sugar. Production process: (1) lotus root washed and cut off the root section. Sticky rice amalgamated, put in cold water soaked for 3 hours, fished out and filtered out the water, from the end of the lotus root will be glutinous rice into the eye of the lotus root, filled with put on the plate, steamed in a cage and removed, soaked in cool water for 2 minutes, remove the skin of the lotus root, cooled, cut into 0.5 cm thick slices. (2) take a clean bowl, lard the inner wall, lotus root slices into the saddle bridge shape, sprinkle sugar (75 grams), steamed for 15 minutes, removed from the center of the plate buckle. (3) frying pan on medium heat, will steam the lotus root soup decanting into the sugar, the juice will be thickened, and then into the honey, cinnamon sugar, stirring well after the pot dripping in the lotus root, sprinkled with green and red threads can be on the table. Production Tips: first soak the glutinous rice, lotus root peeled to remove the section, into the river rice, immediately steamed in a cage. Place a little longer, the color of the lotus root black, color, texture and taste are poor.