How is Lotus root used in Chinese cuisine?
I am a former chef and have worked in Asia, and it is use like any other root veg, in soups, main courses, even dessert, in Japan they use it in tempura also, it has a nutty potato like flavour, very earthy and can be soft if cooked for long periods or crisp in some dishes, here in Toronto Canada, I see it in our Asian stores, usually it is about 18″ to 24″ long round, it looks like 3 potatoes on a linked string, and needs to be peeled before using.
