Pork-rib and lotus-root soup 排骨藕汤
Pork-rib and lotus-root soup is featured among the local specialties of Hubei.
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Order this comforting soup as part of a shared Hubei meal; lotus root connects the table to the province's lake country.
How it is made
Pork ribs and chunks of lotus root are simmered slowly until the broth is savory and the meat loosens from the bone. Lotus-root varieties differ in how floury they become.
Flavour & texture
A good bowl pairs tender pork with either soft, mealy root or a firmer bite. The soup is gently sweet and rich without needing a heavy sauce.
Local roots & traditions
This is a familiar Hubei family and restaurant soup, linked to the province's lake-country produce.
How to order Pork-rib and lotus-root soup
Ask whether the lotus root is floury or crisp if you have a preference.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Yunyang three-ingredient soup 郧阳三和汤 →
Dumplings, meat and starch noodles are combined in a hot savory soup, with the particular meat mixture determined by the shop. Components may be prepared separately before the bowl is assembled. The result moves between tender dumpling skins, chewy noodles and substantial meat pieces in one filling broth.
Huangzhou Dongpo pork 黄州东坡肉 →
Pork belly is slowly braised or steamed with a seasoned cooking liquid until the fat and connective tissue soften. The finished pieces are served with their reduced, richly colored juices. The meat is yielding and layered, with a savory-sweet sauce and a soft fatty edge. It is best appreciated in small portions rather than as a large solo main.
Questions before you order
What name should I show when ordering?
Show 排骨藕汤 for Pork-rib and lotus-root soup. Ask whether the lotus root is floury or crisp if you have a preference.
Sources & reading
Recipes and servings vary between kitchens.