In Hetu, Longyang district, Baoshan, the tradition of cultivating lotus roots and lotus flowers spans generations: planted in spring, blooming in summer, harvested for lotus seeds in autumn, and dug for roots in winter. Freshly unearthed lotus roots are meticulously cleaned to reveal their pristine white flesh.

On dining tables, these roots transform into diverse delicacies — dry-fried lotus strips, pork rib and lotus root soup, lotus root meatballs, crispy fried lotus sticks, and osmanthus-glazed sweet lotus root. These dishes not only enrich winter meals for Longyang residents but also evoke nostalgia for the rhythms of nature across the seasons.