🌸 Beyond its Instagram-worthy petals, the lotus has been a staple of Chinese cuisine for over 7,000 years! In Honghu Lake – Hubei’s ‘land of fish and rice’ – we meet a multi-generational family turning these aquatic plants into culinary gold.
🌊 ‘Every part gets used,’ says third-generation grower Li Wei, showing us how lotus roots crunch into stir-fries, seeds sweeten soups, and leaves wrap fragrant rice. It’s farm-to-table meets #WaterTok!
📸 Through @CGTN’s ‘Eyes over Hubei’ series, follow Morag Hobbs along the Yangtze River to discover how traditions thrive in modern China. Next stop? A lakeside kitchen where grandma’s lotus root cakes are ❤️🔥 literally legendary.
