The notion of "reshaping the body with lotus root" in the film Ne Zha 2 has been sparking some lively discussions. Beyond the cinematic realm, scholars at Huazhong Agricultural University (HZAU) have been delving deep into the world of lotus roots, crafting their own remarkable narrative.

In 2002, the HZAU team pioneered technology for processing lotus sprouts. By controlling fermentation strains and salt levels, the team managed to preserve the delicate white color of the sprouts while extending their shelf life. This achievement propelled Hubei province from a leader in lotus root cultivation to a powerhouse in lotus root processing.

The lotus pond at HZAU. [Photo/WeChat account: hzau_news_center]

Furthermore, the HZAU scholars uncovered the mystery behind the distinction between crisp and starchy lotus roots in the pectin structure. Starchy lotus roots feature pectin that readily dissolves at high temperatures, resulting in a tender texture, while the pectin in crispy lotus roots forms a robust network, effectively locking in moisture.

When sculpting the body of Ne Zha, the choice between crispy and starchy lotus roots was clear, as the high starch content of starchy lotus roots proved most suitable.

In collaboration with multiple enterprises, HZAU developed a ready-to-eat lotus root soup with no preservatives or additives.

In the Honghu Wetlands, our team championed the eco-friendly practice of lotus root and shrimp co-cultivation, not only doubling acreage yields but also purifying the aquatic ecosystem.

Amid the harmonious blend of technology and culture, the HZAU community is scripting a fresh saga of lotus root innovation.