Shandong Stuffed Lotus Root (Jiao Hua Lian Ou / 蛟花莲藕)
Shandong Province
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Shandong Province
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Description
Shandong preparation of lotus root stuffed with glutinous rice and pork filling, then deep-fried in a crispy batter until golden. Different from the sweet Jiangnan version — this is savoury, with the lotus root channels filled with meat and rice, coated in a light batter, and fried until the lotus is tender inside and the batter is golden and crisp.
III
The Thread
—Italian fritto misto (battered fried vegetables)
—Japanese kakiage (battered mixed vegetables)
—Scottish deep-fried haggis (bizarre parallel — stuffed filling in fried format)
IV
Flavour Context
Crispy batter gives way to tender lotus with a dense, savoury rice-pork filling — multiple textures from a single ingredient prepared with technique
Pillars V — VII
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