Brief of Lotus Root Slices Fried with Pork Kidney
Lotus roots are considered a “cold” food in TCM that alleviates autumn dryness in the body. The root vegetable can be eaten raw and has a crunchy and refreshing texture. When cooked, it can be crispy, soft, starchy or glutinous, depending on the variety of lotus and cooking style. There are lots of recipes to make lotus, sweet or salty, in soups or in desserts, powdered or deep fried.
Lotus root slices fried with pork kidney combines a fresh, brisk rhizome and a pungent organ meat. The secret is that lotus root tones down the kidney’s smell and enriches its mouth feel — the teeth first sense crispy lotus root and then sinks into the kidney. The lotus root juices mix well with the kidney slices, generating a refreshing and savory taste.
This is a classical Zhejiang dish and popular among Hangzhou natives, who have a tradition of eating kidney and liver, because cooks have invented many ways to highlight the meats’ tenderness while balancing the strong smell and taste.
Where to eat: Lou Wai Lou, Zhi Wei Guan, Kui Yuan Guan and so on