Hubei produces China's best lotus root - sticky and starchy, becoming creamy when slow-cooked. The pork ribs add richness, and the broth simmered for 3-4 hours becomes a milky golden elixir. Many Wuhan families consider it a weekly essential.
Hubei has cultivated lotus for over 2,000 years. The region's marshy lakes produce a uniquely glutinous lotus variety considered the best in China for soup.