Born of Xiangtan, Hunan
Hunan's lakes feed the finest tribute lotus in China. From this blessed water comes the pearl lotus — plump, round, and named for its remarkable size.

A silky, nourishing jook with whole soft lotus grains — a home and restaurant staple.
Which lotus to order: Whole (round) seeds for a tender, intact bite; split seeds when you need a faster cook.
Congee is the great comfort food of Chinese breakfast tables, and lotus seeds give it a quietly premium touch. Because whole round seeds hold their shape through a long, low simmer, they read clearly on the spoon — the 'grain' that separates a good congee from a mushy one.
For eight-treasure porridge (babaozhou) and canned congee manufacturers, this is the base logic behind their blends. Whole round lotus gives texture; drilled lotus saves a de-bittering step. Both are spec'd in tonne volumes from Xiangtan, Hunan.
Rinse 60 g lotus seeds and soak 30 min. Rinse 100 g rice and drain.
Bring 1.5 L chicken stock to a gentle simmer. Add the rice and lotus seeds with a few slices of ginger.
Cook on low 45–60 min, stirring occasionally, until the rice splits open and the lotus seeds are creamy yet whole.
Season with salt and a pinch of white pepper. Top with shredded chicken and chopped scallion before serving.
Factory-direct, sulfur-free pearl lotus. Specify form, grade & destination for a fast FOB/CIF quote.

Whole round seeds keep their full shape — the classic whole-seed choice for congee, red-bean dessert and supermarket retail packs.
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Split halves hydrate fast and cook soft quickly — the practical pick for fast desserts and busy kitchens.
View & request quoteSourcing whole round lotus for your congee brand? Request specs, MOQ & FOB pricing from our export team.