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.

The classic soothing dessert for restful evenings — snow-fungus, coreless lotus & lily.
Which lotus to order: Coreless (drilled) pearl lotus — no bitter plumule keeps the broth clean and sweet.
In Cantonese kitchens, few desserts say 'take care of yourself' like a bowl of snow-fungus, lotus and lily soup. Lotus seeds have long been eaten in Chinese tradition as a gentle, calming food; snow-fungus adds a silky texture and dried lily a faint floral sweetness.
Homes and dessert shops order coreless seeds for this soup so the finished bowl has no trace of the green plumule's bitterness — and in cooler months it becomes a steady item on overseas Chinese supermarket shelves.
Rinse 100 g coreless lotus and soak 20–30 min in cold water. Soak the snow-fungus in warm water 30 min until soft, then tear into small pieces. Rinse the lily briefly.
Bring ~1.2 L water to a gentle simmer, add the snow-fungus and cook 25–30 min until it turns soft and glossy.
Add the lotus seeds and lily; simmer 30–40 min until the seeds are creamy and easily crushed between thumb and finger.
Stir in rock sugar to taste and simmer 5 more min. Serve warm for a comforting, calming dessert.
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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Plumule removed — clean, sweet and no bitterness. The go-to for lotus tea, wellness soups and gentle cooking.
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