Slow Talk from Fuli | In autumn, savor the Eight Immortals of Water—sweet and soothing to the heart.
Release date:
2023-09-14 00:00
Source:
“The shores of the Five Lakes” “The confluence of the Six Marshes”
The abundant waterways converge in Luzhi.
It has given rise to a uniquely fertile “rich soil.”
Cheng Lake, due to its low-lying topography and extensive paddy fields,
Specific natural conditions confer advantages for cultivating aquatic vegetables.
“In spring, water chestnuts; in summer, lotus roots; at the end of autumn, arrowhead; in winter, celery.”
From March to October, water bamboo is fresh; aquatic vegetables are available year-round.
Chenghu Modern Science and Technology Ecological Agriculture Demonstration Park, located in Luzhi.
It currently boasts the greatest variety of products in Suzhou.
The largest water eight‑herb vegetable base
Autumn in Luzhi
You can’t do without this fresh, sweet taste of the Eight Immortals of Water.
Water chestnut
Bright and white as jade, with a pure, sweet taste.
Chicken-head rice is a familiar name for “qianshi.” The broad leaves of the qianshi plant spread flat on the water’s surface; when harvesting, mature fruits are cut off with a bamboo knife, and then the tiny seeds are carefully pried open using specially crafted copper fingernails, revealing the snow-white chicken-head rice.
Tender water chestnuts require no elaborate cooking—just a bowl of osmanthus‑sweetened water chestnuts, the perfect nourishing treat to soothe dryness in autumn. Sautéed lightly with shrimp and water chestnuts, their fresh, sweet flavors mingle beautifully, leaving an unforgettable aftertaste.
Water bamboo
Crisp, sweet, and fragrant, with an endless aftertaste.
Water‑rich, tender, and refreshingly sweet, water bamboo is a rare culinary delight. Whether it’s shredded water bamboo with pork, water bamboo with edamame, or water bamboo stir‑fried with eggs—its myriad creative preparations speak volumes about how much people adore this versatile vegetable.
“Harvest” Photography: Shen Kewen
There’s also braised water bamboo, stir-fried over high heat and then simmered until the sauce has reduced—its flavor remains fresh, sweet, and delightfully smooth. This autumn, why not stop by Xihui Restaurant and savor the delicate flavors of Jiangnan?
Arrowhead
Soft, tender, and rich—braised pork is the perfect choice.
“As the autumn breeze blows, crab legs begin to tingle”—water chestnuts and Chinese mitten crabs join forces to deliver pure, fresh flavor. Plump, succulent water chestnuts, gently stewed with meat, offer a tender, slightly sandy texture that lingers with a subtle, sweet aftertaste.
At Luyin Jiangnan, be sure to try the braised taro stuffed with marinated pork—succulent pork flavors are gently infused into the taro, creating a harmonious interplay of savory goodness that lingers delightfully on the palate.
Lotus root
“Lotus” and “lotus root”—a sweet encounter that warms the heart.
“With color, fragrance, and fruit, no other flower can compare to the lotus.” In summer, people admire the lotus and savor its seeds; from July to August each year, lotus roots come onto the market in succession.
Tender lotus roots stuffed with glutinous rice, simmered to perfection and drizzled with sweet osmanthus syrup—its sweet aroma and delicate flavor blend seamlessly, creating a dish that perfectly captures the gentle, soothing essence of Jiangnan. Whether stir-fried lightly or tossed in a tangy sweet‑and‑sour sauce, it never fails to delight with its rich, distinctive taste.
Taro
Soft, glutinous, and sweet—each bite warms you with the spirit of autumn.
In the Chenghu area, the “Eight Aquatic Delicacies” do not include water shield; instead, they refer to taro. Every year, as the osmanthus blossoms release their fragrant aroma, the taro gradually ripens and comes to market.
A dish of osmanthus‑sweetened taro is the very essence of autumn in Luzhi. Fresh taro is peeled, rinsed, and simmered with just the right amount of brown sugar; when it’s served, a handful of osmanthus blossoms is scattered on top. The taro turns tender and slightly sticky, while the osmanthus lends a sweet, fragrant aroma—warm and comforting, it’s the perfect taste of autumn.
Water chestnut
Red water chestnuts are crisp and tender, while mature ones are fragrant and glutinous.
If you don’t live in a water‑rich region, it’s hard to savor the fresh, delicate flavor of water caltrops. When harvesting, one person rows a wooden bucket while another gathers the red‑skinned water caltrops, placing them into the empty space of the bucket—each person with their own bucket—until it’s filled and they head home.
Fresh water water chestnuts have a sweet, delicate flavor and can be eaten raw; older ones, shelled and boiled, release a fragrant, slightly sweet aroma and are often called “water chestnuts.” They can also be stir-fried simply and served as a dish—truly a delightful autumn treat on the table.
Water chestnut
Underground Sydney, a winter of watery charm
“Wild water chestnut, growing in rice paddies—why do you alone bear such abundant fruit?” The water chestnut is renowned as the “snow pear of the earth,” with a crisp, fresh, and juicy flavor. It can be stir-fried to savor its tender, crunchy texture, stewed with meat to cut through richness, or shaped into balls for a light, palate‑cleansing treat.
In the Jiangnan region, there is a custom of eating “yuanbao rice”: on New Year’s Eve, a few water chestnuts are added to the rice and cooked together, symbolizing that the whole family will continue to enjoy “complete harmony” in the coming year. The sweet, tender water chestnuts carry the simple, heartfelt wishes of this watery countryside.
Water celery
Lush and vibrant, refreshingly light and de-greasing.
After the final harvest of water chestnuts, the paddy fields will be planted with the next crop of water celery. Even as all things wither in winter, the lush, verdant water celery still lets people savor its fresh, watery flavor.
The best ways to enjoy water celery are stir-frying it plain and tossing it in a cold salad. After briefly blanching it in boiling water, dress it with soy sauce, sesame oil, and other seasonings for a refreshing dish that cuts through richness.
Autumn Delicacy: Eight Immortals in Water
Experience the cycle of nature through its sweet, refreshing flavor.
Slow Life in the Water Town
Savor the serene tranquility of Luzhi, starting from the tip of your tongue.
Children aged six years or younger (inclusive) or measuring 1.4 meters or less in height (inclusive), seniors aged 70 years or older (inclusive), persons with disabilities, and one accompanying caregiver of a person with a severe disability are exempt from admission fees upon presentation of valid identification.
