Guilin Lotus Root Starch

Guilin Lotus Root Starch is a "gentle sweet soup" from the banks of the Lijiang River, made by grinding lotus roots from ponds, with a fine texture, often enjoyed by Guilin people for breakfast or afternoon tea. The process involves peeling fresh lotus roots, grinding into pulp, filtering, and precipitating to get white powder. The mixing method is similar to kudzu root starch: mix with cold water into a paste, pour in boiling water and stir, instantly turning into an amber paste. Add sugar, osmanthus, or raisins—it has a smooth, silky texture, carrying lotus root's sweetness and faint lotus fragrance. Nourished by Lijiang River water, Guilin's lotus root starch is finer than ordinary ones, smooth without grains, melting in the mouth, leaving a cool feeling in the throat. At Guilin's noodle shops or teahouses, diners often order a bowl of hot lotus root starch with fried dough sticks or steamed buns, warming the stomach. Foreigners will be touched by its "melt-in-your-mouth" gentle texture, especially suitable for upset stomachs, finding this dessert like a "gentle hug from the Lijiang River," conveying healing power through the simplest ingredients.