'Demon child' film serves up fresh feasts

Root cause of frenzy

Lotus root has emerged as one of the biggest winners in the food industry boom sparked by Ne Zha 2.

The humble ingredient, central to the film's storyline, has seen a surge in demand, driving remarkable growth across the food and e-commerce sectors.

According to data from the short video-sharing platform Douyin, searches for "lotus root starch" have surged by over 200 percent year-on-year since the film's release on Jan 29, with interest continuing to climb.

Online delivery platform Eleme has reported a 330 percent spike in related searches.

China Post's Hubei branch reported that between Jan 29 and Feb 11, approximately 170,000 packages of lotus root starch and lotus root stems were shipped from the province — 1.7 fold more than the same period last year.

The impact is even more pronounced in Honghu, a major lotus root production hub in Hubei province.

Zhang Xianzhong, head of the Honghu Lotus Root Industry Development Center, said from Jan 29 to Feb 23, the industry's total sales revenue surpassed 582 million yuan, marking a 51 percent year-on-year increase.

Fresh lotus root sales alone reached 18,700 metric tons, while processed products like lotus root starch, lotus root stems, and lotus root soup also saw significant gains.

"Fresh lotus root is selling out daily, over 200 tons of lotus root starch have already been snapped up, and e-commerce orders have risen 1.5 fold compared with last year," Zhang said.

At the Orsun century city mall branch in Wuhan, Hubei, of Laoxiangji fast food chain, takeout orders have surged during dinner hours with staff packing container after container of lotus root chicken soup.

"Since the Spring Festival, sales of our lotus root chicken soup have risen about 30 percent compared with pre-holiday levels," said store manager Yuan Fangfang.

Laoxiangji's signature old hen soup, made with mineral water and stewed chicken, has long been a customer favorite.

But in Hubei, where lotus root is a staple, diners have frequently asked if the restaurant offers a lotus root version. In response to the demand, Laoxiangji introduced lotus root chicken soup in its Hubei outlets in September 2024.

"The response has been overwhelming — nearly half of our soup orders are now for the lotus root version," Yuan said.

She noted that September and October, when lotus roots are at their softest and most flavorful, is the peak season for the dish. "For us in Hubei, drinking lotus root soup is a tradition. Growing up, the aroma of lotus root soup filled the alleys during autumn and winter. A bowl of it carries a sense of home," Yuan said.

This year, Laoxiangji remained open throughout the Spring Festival holiday period. "I never expected lotus root soup to become such a hit during Spring Festival," Yuan said.

Taking advantage of a rare break, she went to see Ne Zha 2 with her 15-year-old daughter, a high school student and fan of the film. After the holiday rush, the two returned for a second viewing.

Located inside a shopping mall, Yuan's restaurant often welcomes moviegoers looking for a meal after screenings. "Maybe some of them, after watching Ne Zha 2, find themselves craving a bowl of lotus root soup," she said.

Lotus' elan

Riding the success of Ne Zha 2, lotus root has emerged as a culinary sensation beyond its home in Hubei.

On the third day of the Chinese New Year, as the film's box office takings soared, Qingshuiting Hubei cuisine outlets in Beijing introduced a Ne Zha-themed meal set. The two-person set, featuring pork rib lotus root soup, fried stuffed lotus root, and lotus root starch, quickly attracted food lovers. Diners who presented a Ne Zha 2 ticket stub could also enjoy a 12 percent discount on lotus root soup.

Li Simei, co-founder of Qingshuiting, anticipated lotus root's surge in popularity, given its deep connection to the investiture of the gods scene in the movie, where Ne Zha's body is reborn from lotus root. Since the ingredient has always been a staple at her restaurant, she had planned to introduce themed dishes based on the audience response.

The restaurant's signature lotus root soup is made from Honghu's renowned starchy lotus roots. "October to March is when lotus root reaches peak flavor," Li explained.

"During this period, it stores starch in the mud, creating a rich, glutinous texture."

To appeal to younger diners, Qingshuiting has also re-imagined traditional lotus root starch desserts, offering flavors like green tea and orange, paired with lotus slices and lotus balls. The modern twist transforms the classic street treat into a trendy, Instagram-worthy dessert.

"Our restaurant aims to showcase high-quality Hubei ingredients, including Honghu lotus root, and bring delicious Hubei cuisine to diners in Beijing," Li said.

The growing demand for Hubei's lotus root was also evident at a Feb 21 agricultural showcase hosted by the Hubei Provincial Department of Agriculture and Rural Affairs and the Hubei Government's Beijing Office.

The event brought Beijing restaurateurs face-to-face with Hubei suppliers, with Honghu lotus root emerging as a star ingredient. Li noted that many Beijing restaurants are now incorporating Honghu lotus root into their menus and hopes that more establishments will follow suit in show-casing the region's high-quality produce.