Dish

Qiang lianhuabai

Stir-Fried Lotus Roots and Lily Bulbs

Qiang lianhuabai is a light and refreshing dish that is perfect for those who prefer milder flavors. The lotus root is crunchy and slightly sweet, and the vegetables add a nice contrast to the dish. The sauce is light and delicate, and does not overpower the natural flavor of the lotus root. This dish is low in calories and high in fiber, making it a great option for those who are watching their weight. It is also gluten-free and dairy-free, making it a good option for those with dietary restrictions.

Asian cuisine› Chinese cuisine

Stir-fry

Origins and history

Qiang lianhuabai is a traditional Chinese dish that has been around for centuries. It is believed to have originated in the Jiangsu province of China, which is known for its delicate cuisine. The dish was originally made with lotus root and bamboo shoots, but over time, other vegetables were added to the dish. Today, Qiang lianhuabai is a popular dish in Chinese restaurants around the world.

Dietary considerations

Gluten-free, dairy-free, low calorie, high fiber

Variations

There are many variations of Qiang lianhuabai, with some recipes calling for different vegetables or sauces. Some recipes also call for the addition of meat or seafood for added protein.

Presentation and garnishing

Qiang lianhuabai is typically served in a large bowl or platter, with the lotus root and vegetables arranged on top of a bed of steamed rice. The dish is garnished with chopped scallions and cilantro for added flavor and color.