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  • ~30 - 40lbs
  • Sourced from China
  • Lotus Roots aka "Lotus Stem", "莲藕"
  • Lotus roots have a cylindrical shape and brown skin. Once sliced crosswise, you will see a lace-like design with pea-sized holes. They have a nutty and sweet flavor with a starchy, crunchy texture between jicama and celery. Lotus roots can be cook in the broth, stir-fried, braised, or fried with tempura flour.