Dried Lotus Seeds Core Removed Small Hollow Milling Lotus Seeds Lian Zi for Soup and Congee

Dried Lotus Seeds, known in TCM as Lian Zi (莲子), from Nelumbo nucifera, are hulled and core-removed seed kernels. Traditionally used in Chinese herbal cooking, they are valued in TCM theory for their sweet, neutral nature and spleen-heart channel entry. Commonly added to soups, congee, and decoctions as a gentle daily food herb.

Key Selling Points

• Hulled and core-removed lotus seed kernels
• Small hollow milling variety Lian Zi
• Naturally sun-dried processing
• Traditional TCM food herb for soups and congee
• Simple bulk packaging one bag per jin

Quality & Sensory

These lotus seeds are typically creamy white to pale ivory with a firm, dense texture. They have a mild, faintly earthy aroma and a soft, starchy taste after cooking, thickening soups and congee without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Added to sweet or savory soups
• Cooked in rice congee
• Simmered in herbal decoctions
• Used in seasonal tonic dishes

Traditional Uses

In TCM theory, Lian Zi is traditionally used in soups, congee, and decoctions, often paired with ingredients such as lily bulb, Chinese yam, or goji berry. It is a common food herb in gentle daily nourishment and seasonal tonic cooking.

FAQ Q&A