The lotus root slightly sweet and crisp, and can be eaten raw or cooked, and is one of the most commonly used dishes. Lotus root is also a plant with high medical value. Its roots, leaves, flower whiskers and fruits are all treasures, which can be nourished and used as medicine. The powder made from lotus root can digestive and antidiarrheal, appetizer clearing heat, tonic, prevent internal bleeding, which is a good liquid food and tonic for women, children and the infirm. The lotus root is rich in vitamin C and minerals, which is good for heart, promote metabolism and prevents rough skin.

As a common vegetable on the dining table, lotus root is not commonly used as a snack. After being cut into slices, the lotus root crisp is made by VF technology, the lotus root are placed under reduced pressure, and the purpose of frying is achieved by quickly removing moisture at a lower temperature(65-100℃). In a vacuum state, using vegetable oil as a medium, the water inside the lotus root will evaporate rapidly, and keep the crispy lotus root in its original color, aroma, taste and shape. The original taste, crispy and delicious, rich vegetable fragrance, fragrance on teeth and cheeks. It maintains the fragrance of vegetables and tastes like potato chips.