洪湖藕汤是湖北经典名菜，选用国家地理标志的洪湖九孔青泥巴粉藕，藕身饱满圆润，肉质细腻粉糯、轻轻一炖便绵密拉丝，自带清甜本味。搭配新鲜排骨或筒骨，以砂锅文火慢煨数小时，汤色乳白浓稠，藕香与肉香交融醇厚，入口温润回甘，不腥不腻。既是荆楚人家餐桌上的暖心佳肴，也是承载水乡风味与乡愁记忆的经典美食。斩获全球食品“奥斯卡”奖章。洪湖藕汤: 获颁Superior Taste Award 美味奖1星奖。

Store in a cool, dry place away from light, below 25°C。

Made with authentic Honghu nine-hole glutinous lotus roots grown in the unique blue mud of Honghu Lake’s ecological wetland. Naturally nourished by pristine lake water, the lotus roots feature rich starch content, tender texture, inherent sweetness and soft glutinous taste. Simmered slowly with premium pork bones following traditional craftsmanship, without unnecessary seasonings, it perfectly restores the classic authentic flavor of Hubei cuisine. The soup is milky white, rich and mellow; the lotus root chunks are soft, glutinous and stringy, melting in your mouth. Blending bone aroma with the natural fresh sweetness of lotus root, it is savory but not greasy, warm and nourishing to the stomach. Ready-to-heat for instant serving, no complicated cooking required. It is an ideal hearty soup for daily meals, breakfast and late-night snacks, as well as a distinctive local specialty for gifts and hospitality. Taste the original ecological flavor of Honghu water town in one sip.