Lotus roots, pickled as sticks in brine, China
Lotus roots are the starchy tubers of the wild plant of the same name. It has been used in Asian cuisine for more than 3,000 years. The white flesh is firm and fibrous, and the taste is mild and slightly sweet. Lotus roots are used raw in salads or cooked in braised dishes and fried foods. They are also suitable for frying or preserving and are rich in vitamin C. These roots are fresh and pickled in salt.
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