Hubei Province — the 'province of thousand lakes' where lotus farming thrives
Ou tang: slow-simmered pork ribs with lotus root from Hubei's lakes — one of China's great regional soups. The lotus root starch thickens the broth naturally while absorbing pork fat, creating silky, sweet-savoury depth.
Sweet, starchy, clean pork broth with natural umami depth from the lotus root
{"Use starchy lotus root — not the crunchy variety","Long simmer (2–3 hours) develops flavour and softens lotus root","Blanch ribs first to remove impurities","Season at the end — early salt toughens meat"}
{"Add a piece of dried lotus seed for extra depth","Some cooks add peanuts for additional starch and sweetness","Final seasoning: just salt — the broth should be clean and pure"}
{"Using young lotus root — older, starchier roots better for soup","Short cooking time leaves lotus root firm and lacking sweetness","Over-seasoning early in cooking"}
Land of Fish and Rice — Fuchsia Dunlop