How you cut and cook lotus root determines its texture. When deep-fried or simmered, it comes out somewhat crumbly; when grated and heated it becomes springy. But its true value emerges when ...

Very finely mince the fish, pulling out and discarding any bones you find. Very finely chop the lotus root. Mince the ginger and spring onions. Thoroughly combine the pork with the soy sauce ...

According to my foodie friend, the secret of its goodness lay in the “uniquely crunchy texture” of the meatballs, which contained minced lotus root. The latter gave the tender meatballs just ...