Kunshan cuisine: the best bites of autumn

Red water chestnut [Photo from Wechat account ksntv0512]

Red water chestnut (Chinese: 水红菱)

In season: from late August to mid-September

Red water chestnut, also known as ling nut, is one of the “eight freshwater plants” and is a popular autumn delicacy in Kunshan.

It has four corners and a thin skin, with a sweet and refreshing juice. It can be eaten as fresh fruit or cooked.

One special dish is the stir-fried red water chestnut with lotus root. As a unique seasonal dish ideal for serving to guests, the dish is generously flavored before cooking. Refreshing water chestnut in gold ingot shapes and lotus root, with small aperture in the shape of a coin imply luck and fortune.