At the table
Eat the tender pieces directly with chopsticks, often alongside rice. There is no peel, bone or wrapper to remove at the table.
Ask whether fresh or pickled rhizomes are used, how much chili is added and whether the oil or seasoning contains animal ingredients.
This is a fresh, lightly seasoned version. Pickled-chili rhizomes and more sour stir-fries have different flavors and ingredients.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This is a fresh, lightly seasoned version. Pickled-chili rhizomes and more sour stir-fries have different flavors and ingredients.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Fresh mild sweetness, garlic and a little chili.
- Chili heat
- Texture
- Juicy, crisp, tender rhizome pieces with a light oil sheen.
- How it’s made
- Wash fresh tender rhizomes and cut diagonally. Quickly stir-fry in hot oil with sliced garlic, green and red chili and salt, keeping the pieces crisp.
This is a fresh, lightly seasoned version. Pickled-chili rhizomes and more sour stir-fries have different flavors and ingredients.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hubei.
About this regional connection
Hubei: Local culinary association; not a claim of exclusive origin.
Ask if they have it first
请问你们有清炒藕带吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Stir-fried tender lotus rhizomes
In Hubei, especially Caidian near Wuhan, tender lotus rhizomes are a seasonal summer vegetable gathered before the underground stems thicken into mature lotus root.