I’d known them as decorative accents before, but ever since coming to China, I’ve learned that parts of the lotus are considered a side dish here, and actually can be pretty delicious. They have a crunchy bite, have a sweet flavor, and usually are prepared in the wok, frying them in oil – sometimes with, sometimes without any other additions.

Oh, and here’s the latest photo for the challenge this month:

Photo Challenge Day 19: Something Orange