I. Core Ingredients

· Main ingredient: Qianshan Xuehu nine-hole lotus root, peeled and thinly sliced.

· Aromatics: Sliced green and red chilies, scallion sections, and minced garlic.

· Seasonings: White vinegar, salt, and a little sugar. White vinegar is the key to preserving the lotus root’s whiteness and crisp texture.

II. Key Cooking Techniques

Slice the nine-hole lotus root and soak it in water with white vinegar to prevent oxidation and discoloration. Bring a pot of water to a boil, blanch the lotus root slices for 10–20 seconds, then rinse in cold water and drain well. Heat oil in a pan and stir-fry the minced garlic and green and red chilies until fragrant. Add the lotus root slices and stir-fry quickly over high heat. Season with salt and a little sugar, drizzle a small amount of white vinegar around the edge of the pan, add the scallion sections, and toss briefly until evenly mixed.

III. Flavor and Texture

Xuehu nine-hole lotus root is white, tender, and delicate, with a crisp, fiberless texture. Its nine-hole structure allows the slices to absorb flavor more easily. Quick stir-frying preserves its natural taste, giving the dish a mildly sweet, refreshing flavor with a gentle hint of vinegar. Refreshing and appetite-whetting, it helps balance richer dishes and stands out as one of Qianshan’s most representative seasonal vegetable specialties.