Xianglian is produced in the Xiangtan area of ??Hunan. It is white in color, fragrant in taste and tender in meat. It ranks first among lotus seeds in the country along with Jianlian. In ancient times, people have always regarded lotus heart as a nutritious and high-grade nourishing food. Li Shizhen's "Compendium of Materia Medica" records: "Lotus seeds can nourish the body and nourish the mind, replenish energy and eliminate all diseases. Long-term use can lighten the body and resist aging, and prevent hunger and prolong life." When the Mawangdui Han Tomb in Changsha, Hunan was unearthed, it was found that people used it more than 2,000 years ago. Lotus heart as food. The use of Xianglian in dishes was popular before the Ming and Qing Dynasties. In modern times, rock sugar began to be used. Features: Steamed with rock sugar and Hunan famous product Xianglian. The finished dish is white in color, crispy in lotus core, sweet and refreshing. Technique: Peel and core the lotus seeds, put them in a bowl, add warm water and steam until soft. Heat a wok over medium heat, add water, add rock sugar and bring to a boil, wait until the rock sugar is completely dissolved. Since the Western Han Dynasty, white lotus was used to pay tribute to Liu Bang, the emperor of the Han Dynasty. Therefore, Xianglian is also called tribute lotus. Xianglian is mainly produced in the Dongting Lake area. Xiangtan is a famous production area. Huashi and Zhonglupu produce the most and the best quality in the city. , divided into red lotus and white lotus. Among them, white lotus is round and white, pink and waxy with fragrance, ranking first in the country. During the excavation of the Mawangdui tomb in Changsha, Hunan, lotus seeds were eaten when they were discovered. Zhang Ji, a poet of the Jin Dynasty, once tasted the new white lotus with "pure heart and fragrance of little lotus" and sighed, "The food and stomach are so tiring that it makes one's conscience ridiculous, but now I want to live in Hunan."

This dish was relatively popular before the Ming and Qing Dynasties. It was first called "Lianglianxin", but the preparation was relatively simple at that time. It was only made with rock sugar in modern times, so it is called "Rocktang Xianglian." Nowadays, it is not only in Hunan, And it also has a high reputation nationwide and overseas.

Xiangbailian not only has a unique flavor, but also is rich in nutrients. The lotus meat is rich in starch, protein, calcium, phosphorus, iron and vitamin B1. Lotus seeds have been used as high-end tonics in ancient times. In the classic "A Dream of Red Mansions", it is described that in the Spring Festival, the Jia family returned to the Jia Mansion to visit relatives. At the banquet for the imperial concubine, the Jia Mansion served "lotus seed soup". When Baoyu was recovering from a beating, he also ate "lotus seed soup" . Li Shizhen's "Compendium of Materia Medica" says: "Lotus seeds can nourish the body and nourish the mind, replenish qi and strength. Long-term use can lighten the body and resist aging, prevent hunger and prolong life." Lotus seeds are neutral in nature, sweet but astringent in taste. They can lower blood pressure, strengthen the spleen and stomach, soothe the mind and consolidate essence. The effect of moistening the lungs and clearing the heart.

This dish has a clear soup, white and rosy lotus seeds, glutinous lotus seeds, and a pleasant fragrance. The white lotus floats on the clear soup like pearls floating in the water. It is one of the famous Hunan dishes.