Lotus Root Sandwich

Lotus Root Sandwich

　　Lotus Root Sandwich is made by slicing the lotus root into connected pairs of slices, stuffing them with seasoned minced meat, then dipping them in batter to seal the edges (the batter includes a small amount of food-grade alkali, eggs, MSG, etc.). The stuffed lotus roots are then fried in oil until golden and removed. Just before serving, they are pan-fried again. They have a crispy exterior and soft interior, are flaky and delicious, and offer a unique flavor. This dish is more commonly eaten in spring and autumn, especially around the Mid-Autumn Festival, and is popular among both urban and rural residents for making at home. (Tianchang)

　　"Lotus Root Sandwich" is a local dialect term from Shagou. In the Huaiyang cuisine system, it is called "Lotus Pair" (藕合), where "lotus" (藕) sounds like "pair" (偶), symbolizing togetherness and harmony, while "sandwich" (夹子) implies having children — all very auspicious meanings. Elderly people playfully refer to it as "silver coins" because of its round shape with a hole in the middle, resembling ancient currency. When served, the Lotus Root Sandwich has a golden color, a well-balanced savory taste, is rich in lotus flavor, crispy yet not greasy.

　　How to make Lotus Root Sandwich: Select lotus root sections about 6 cm in diameter, remove the joints, peel and wash them, then start slicing. The slicing requires precision — the slices must be evenly thick. Each sandwich consists of two slices that remain connected by an 8 mm bridge, with each slice about 4 mm thick. This demands good knife skills. Next, prepare the meat filling by mincing lean meat, adding fine pork cracklings, along with minced ginger, scallions, salt, MSG, etc., and mix thoroughly. Then, stuff the filling into the slit of the lotus slices by hand. Finally, coat the stuffed slices with flour batter and fry them in hot oil until cooked.