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Lotus seed paste is a traditional Chinese cooking ingredient, [2] commonly used as a sweet pastry filling, such as in Lotus seed mooncakes. [3]Lotus seed paste was used as a filling for sweet buns by Cantonese chefs, and rose to prominence sold as a form of dim sum.
Bingdi lotus belongs to a special type named Qianban lotus (Chinese: 千瓣莲; pinyin: qiānbàn lián) and is a treasure among flowers because it has all the essential parts of both the leaves and lotus. [1] In Chinese tradition, Bingdi lotuses are considered both auspicious and joyous and as an embodiment of kindness and beauty. [2]
Lotus paste is used in Chinese cuisine as a filling for mooncake, baozi, and other sweet pastries. Another common use of lotus paste is as a filling for lotus seed buns, a dim sum item. [citation needed] Due to the high price of lotus seeds, commercially prepared lotus pastes may also contain white kidney bean paste as its filler. There are ...
Lin Heung Bakery Traditional Chinese calligraphy Traditional Chinese calligraphy Tea cups Traditional water kettle Traditional trolleys Lin Heung Tea House ( Chinese : 蓮香樓 ; lit. 'Fragrant lotus') is a two-storey Chinese restaurant located within the Tsang Chiu Ho Building ( 曾昭灝大廈 ) at 160–164 Wellington Street , at the corner ...
Lotus seed paste (蓮蓉, lían róng): Considered by some to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes. [citation needed] White lotus paste commands an even higher premium. Due to the high price of lotus paste, white kidney bean paste is sometimes used as a filler.
A longevity peach, or shoutao, is a type of lotus seed bun, sometimes with a filling made of red bean paste or lotus paste. It is white with a red dyed tip with a crease along the side, mimicking the shape of a peach. Occasionally, bakers add green decorations that mimic leaves. [1] The longevity peach is a representation of Peaches of Immortality.
More than 1,000 villagers collectively dug lotus roots out of the ground by hand in mud ponds. An example of this is present within the village of Jingtang, Huadu in northern Guangzhou. It is a local custom to begin extracting lotus roots about seven days before the Dongzhi Festival (Winter Solstice) in the Chinese Lunar Calendar. [2]
Lo mai gai [a] (Chinese: 糯米雞; Jyutping: no6 mai5 gai1; Cantonese Yale: noh mái gāi), literally "glutinous rice chicken", is a classic dim sum dish served during yum cha. [1] The portion size of lo mai gai is generally quite large, so there is a smaller variant created known as jan ju gai ( Chinese : 珍珠雞 ; Jyutping : zan1 zyu1 gai1 ...