Lotus Root in China: Cooking & Baking Posted March 10, 2004 That New Years dish is usually made with the gizzards,livers and hearts, of whatever New Years fowl we were having, all sliced very thin. Duck parts are the best, along with "set" ducks' or chicken blood, also thinly sliced. No garlic in it at our house, maybe a sprig or two of cilantro or scallions.To me lotus root was used mainly for the texture and the crunch. It's funny how I always associate lotus root with New Year, along with sei kou (corm of a type of hyacinthe I think). Sei kou , cured belly pork (Chinese Bacon),and scallions is a match made in heaven.