Honghu Yushan lotus balls, lotus root as the main raw material, fried! It's a local dish with unique taste and unforgettable. It's an indispensable delicacy on the local table.

Speaking of the origin of Yushan lotus pill, there is another story. When Emperor Qianlong passed through Honghu Lake in the south of the Yangtze River three times, the state officials at that time summoned chefs from all over the state to show their unique skills so that the emperor could eat fish without seeing fish and lotus root without seeing lotus root. After listening, the chefs will naturally search their brains and think about what they can do. One of the chefs, remembering that he was in the year of famine, used lotus root as a rice, and was tired of eating it. He thought of ways to make lotus root into lotus ball, so he mixed five flavors, cooked it carefully, and made lotus ball. After Emperor Qianlong ate lotus root pill, Longyan was happy. It is said that after returning to Beijing, he decided that lotus root pill was for royal food.
Lotus root balls of Honghu have been included in the traditional dishes of Honghu after continuous improvement by chefs. The production process is: take the fresh lotus root to the section, scrape the skin and wash it, and grind it into powder shape with a clay bowl. Put it into the Shau Kei with gauze and drain the water, mix with ginger powder, onion powder, pepper, salt, monosodium glutamate, wheat sauce, a little sugar powder and other seasonings, knead and knead it into a big ball with egg yolk, wrap it in osmanthus, roll on sesame, fry it into golden yellow and fish it out. It's crisp outside and tender inside, and sweet and slightly sweet. It's a "stake" dish for Honghu people.