Osmanthus sticky rice lotus root is a cold dessert dish that originated in China's Jiangnan region, generally in Jiangsu and Zhejiang provinces. Whether for locals or tourists, the ripe and soft lotus root topped with the freshest osmanthus sauce melts diners' hearts with its sweet taste and aroma.

Lotus roots are harvested in the autumn when the osmanthus flowers are in full bloom. To make it, wash and peel a section of lotus root, then fill the holes with raw, sticky rice before boiling it in a pot. When the root turns red, remove it from the water to cool. Finally, the lotus root is sliced and topped with the freshly picked osmanthus flowers.

Renowned for its heart-warming fragrance and flavor, this Jiangnan dish is now popular throughout China and has become a menu staple for many restaurants.