Lotus Seed

One of the most celebrated plants in the world, lotus seeds have incredible potency. Lotus seeds are of great importance to East Asian cuisine and are used extensively in traditional Chinese medicine and in Chinese desserts.

When cooked in clear soups, lotus seeds are believed in Chinese medicine to "clear heat" and be particularly nutritious and restorative to one's health, which may explain the prevalence of their use in Chinese cuisine.

In mid–Autumn it is customary to serve "moon cakes," which have a filling made of lotus seeds and walnuts. Lotus seeds are also cooked in soups, usually with chicken or beans.

A soup presented at banquets for newlyweds is made with red beans and lotus seeds. Red beans (hongdou) represent strength, while lotus seeds (lianzi) symbolize the newlyweds being blessed with a child each year. The soup is also presented at the New Year's festival.

Red Bean and Lotus Seed Soup

14–ounce package red beans (also known as adzuki beans)

1.5 ounces lotus seeds

1 piece dried tangerine skin, soaked in hot water 10 minutes until soft

3/4 cup brown sugar

In a large pot, combine 7 cups cold water, red beans, lotus seeds and tangerine skin. Bring to a boil over high heat, reduce heat and simmer, covered, with pot lid slightly ajar, for 1 and 1/4 hours to 1 and 1/2 hours or until beans become tender. When beans are tender and open, and lotus seeds soften, add sugar; stir. Turn off the heat, pour into a heated tureen and serve. Makes 6 servings. Because the soup is sweet, it is also served as a dessert.