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Q: Which is tastier, water chestnuts or lotus root?
Before coming to China, I had no idea what lotus root was. Whenever my parents make a stirfry, they use water chestnuts. However, those have a slightly sweet flavor. I think lotus root is a little better in a salty dish, because of its neutral flavor. It also stays much crispier. Which do you prefer?
Lotus root... if cooked right, it still has a crisp flavor without becoming slimey. And if you like a little heat in your food, it does a great job in a hotpot or just stirfried with lajiao.
Seriously depends on how you cook them!! But, so far, I'm agreeing with DaBen! I've had some awesome dishes with Ou. But, some other dishes are just better with the chestnuts (which I don't know the chinese name for). One of those was ou with honey.. and I had another dish in Jiujiang where it was minced and stuff done to it.... yum yum yum!
