Low Temperature Baked Red Lotus Seeds Hong Lian Zi Dried Lotus Seed for Soup and Congee

Low Temperature Baked Red Lotus Seeds, known in TCM as Hong Lian Zi (红莲子), from Nelumbo nucifera. These dried lotus seeds are gently baked at low temperature to preserve their natural character. In TCM theory, lotus seeds are traditionally associated with a sweet, neutral nature and the spleen, kidney, and heart channels. Traditionally used in soups, congee, and decoctions as a nourishing food ingredient. Store in a cool, dry place and consume as part of a balanced diet.

Key Selling Points

• Identified in TCM as Hong Lian Zi (红莲子), the red lotus seed of Nelumbo nucifera
• Low temperature baking process helps retain natural color and texture
• Dried whole lotus seeds suitable for long-simmered soups and congee
• Bulk 5 jin bag format suited to households and food preparation
• Traditionally used as a nourishing ingredient in TCM food therapy

Quality & Sensory

These red lotus seeds typically show a reddish-brown outer skin with a firm, dense texture. The aroma is mild and earthy. After simmering, they become soft and slightly starchy with a gentle sweet taste, commonly used to add body to soups and congee.

Technical Specifications

Usage Scenarios

• Added to long-simmered soups
• Cooked into congee or rice porridge
• Used in traditional decoctions
• Combined with other grains in culinary preparations

Traditional Uses

In TCM food therapy, Hong Lian Zi is traditionally used in soups and congee, often paired with ingredients such as lily bulb, Chinese yam, or goji berry. It is commonly simmered until soft as part of everyday nourishing meals and seasonal food preparations.

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