糖粥藕Nanjing Sweet Lotus Root Congee: Singing Sweet Lotus Slices! A Must-Try Traditional Dessert for Foreign Travelers
Imagine this: on a winter evening in the old streets of Nanjing, a vendor lifts the lid of a huge copper pot, and deep red sugar congee bubbles gently. Lotus root slices peek through the thick porridge, while the fragrance of osmanthus flowers spreads through the air. This isn’t an ordinary porridge—it’s the heartwarming Sweet Lotus Root Congee that has delighted Nanjing locals from childhood to old age! If you think congee is just a breakfast dish, this dessert will show you the gentle charm of Chinese sweets.
1. Origin and History
Sweet Lotus Root Congee dates back to the Ming and Qing Dynasties in Nanjing. Vendors along the Qinhuai River created this dessert to provide a warm snack for late-night wanderers, simmering glutinous rice, lotus root, and brown sugar together. During the Republican era, it became the most popular night snack near Confucius Temple, a tradition that has lasted over a century.
2. Cultural Significance
For locals, Sweet Lotus Root Congee is “winter warmth” and a nostalgic taste of childhood. Elders often say, “One bowl of sugar lotus root congee warms you all night.” This dessert reflects Nanjing’s culinary wisdom of “meticulous care with humble ingredients”—turning simple staples into flavors that soothe the heart.
3. Ingredients
The stars are aged lotus root (soft and fibrous), glutinous rice (sticky and chewy), and brown sugar (mellow sweetness). The most special feature: the lotus holes are filled with glutinous rice, which, when sliced, reveal a beautiful lotus pattern. The addition of osmanthus syrup gives the congee its fragrant, floral aroma.
4. Preparation
The secret lies in stuffing and simmering. Glutinous rice is packed into the lotus root holes and sealed with bamboo skewers, then simmered with rice for about 4 hours over low heat. When the porridge turns reddish-brown, the lotus slices become tender, and the rice congee thick and smooth. Finally, osmanthus syrup is added, creating a pot of pure sweetness.
5. Flavor and Texture
The first bite releases the delicate fragrance of osmanthus, followed by the warm sweetness of brown sugar. The lotus slices are soft and fibrous, the glutinous rice chewy and sticky, and the congee smooth and rich. The sweetness is gentle, never cloying, and the warmth spreads from your stomach to your heart.
6. How to Eat
Best enjoyed as an afternoon snack or late-night treat. Locals often pair it with salted duck or plum blossom cakes to balance the sweetness. Hot in winter for warmth, chilled in summer to cool off, it’s suitable all year round.
7. Where to Try
You can find it in Nanjing’s old street night markets and dessert shops. Recommended spots: Lianhu Cake Shop and Lan Lao Da Sweet Lotus Root Congee (about 10–20 RMB per bowl). When ordering, say “yào yī wǎn táng zhōu ǒu” (“I want a bowl of sweet lotus root congee”). For sweeter congee, ask for extra sugar; for a lighter taste, ask for less sugar.
8. Traveler Tips
In English, it’s called “Sweet Lotus Root Congee”. Don’t be surprised by the glutinous rice in the lotus holes—it’s a Nanjing specialty! This dessert is completely vegetarian, making it ideal for sweet lovers and plant-based travelers.
Fun Home Experiment
You can try making it at home: soak glutinous rice, stuff it into lotus root holes, and cook in a rice cooker for 2 hours with brown sugar for sweetness. While it won’t be as rich as the slow-simmered traditional version, it still captures the warm essence of Nanjing desserts.
When wandering through the ancient streets of Nanjing, if you smell the sweet osmanthus aroma in the air, follow it—it will lead you to this bowl of warmth. Sweet Lotus Root Congee is more than a dessert; it’s a comforting hug, proving that the sweetest flavors come from the most careful simmering. Add it to your “must-eat in China” list—because if you haven’t tried sweet lotus root congee, you haven’t truly experienced Nanjing’s sweet culinary heritage!
