Jian Shu Bing

Soak the dry black mushrooms in warm water for 10 minutes until softened, then drain and finely chop them.

Peel and cut the potato into thin slices, then soak in cold water for 5 minutes to remove excess starch.

Drain the potato slices and pat dry with a clean cloth or paper towels.

Combine the chopped mushrooms, mashed carrot, mashed water chestnut, and egg white in a mixing bowl, stirring until well combined.

Layer potato slices on a clean work surface, slightly overlapping, to form a flat cake base.

Spread the mushroom and vegetable mixture evenly over the potato base, then top with another layer of overlapping potato slices to enclose the filling.

Heat oil in a large skillet over medium heat until shimmering.

Carefully slide the potato cake into the pan and pan-fry for 6-7 minutes until the bottom is golden and crispy.

Using a large spatula, carefully flip the cake and fry the other side for 6-7 minutes until golden brown.

Transfer the jian shu bing to a cutting board and cut into wedges with a sharp knife.

Serve hot with soy sauce, chili sauce, or other dipping sauces as desired.