A CLOSER LOOK
How to recognize it
Slender immature underground rhizomes of Nelumbo nucifera, harvested before they swell into mature lotus root. They are pale, juicy and crisp.
In the kitchen
Cut and quickly stir-fry, or use in cooked and pickled vegetable dishes.
Called oudai or oujian in Chinese. These are rhizomes, not the upright stalks supporting lotus leaves, and differ in texture and form from mature lotus root.
Ask about this ingredient
这道菜里有藕带（嫩莲地下茎）吗？
Does this dish contain Tender lotus rhizome shoots?
A few dishes to explore
These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.
