Lotus root: China has the folk custom of "eating lotus root in summer". As early as the Xianfeng period of the Qing Dynasty, lotus root was designated as a royal tribute. Traditional Chinese medicine believes that raw lotus root has the effects of clearing away heat and promoting fluid production, moistening lung and removing blood stasis, reducing swelling and stopping bleeding, and can be used to treat fever, polydipsia, vomiting blood and gonorrhea. Cooked food has the effects of strengthening the spleen and stomach, promoting digestion and stopping diarrhea, and solidifying essence.

It should be pointed out that iron should not be used when cooking lotus roots, so as not to cause food to turn black; The uncut lotus root can be stored for one week at room temperature, but because the lotus root is easy to turn black and the cut part is easy to rot, the cut lotus root should be wrapped with plastic wrap and refrigerated for about one week.

In the past, there was a folk custom of "eating new things in summer", that is, after the summer heat, farmers tasted new rice, ground the newly cut rice into rice, and prepared to worship the food of the five grain gods and ancestors, and then everyone tasted new wine.