To optimize the processing conditions for “Three Treasures of Lotus Pond” and characterize its quality changes during cold-chain logistics, single-factor and orthogonal experiments were conducted to determine the optimal processing conditions. A simulated cold-chain circulation process was then established to evaluate changes in sensory quality, total viable count, total phenolic content, total flavonoid content, and volatile flavor compounds under different logistics conditions. The optimal processing conditions were 2.00 g of salt, 4.00 g of sucrose, and 4.00 g of starch, and a blanching time of 2 min. Under these conditions, the product achieved a comprehensive sensory score of 96.82 while maintaining relatively high total phenolics and total flavonoids contents. The simulated logistics experiments showed that continuous cold-chain transportation followed by refrigerated storage before sale effectively maintained product quality. In the continuous cold-chain group, the total phenolics and total flavonoids contents were 20.47 mg·kg-1 and 24.27 mg·kg-1, respectively, and the total viable count remained below 10 CFU·g-1. Under the simulated conditions used in this study, continuous cold-chain treatment also helped maintain sensory quality and the levels of certain bioactive compounds, while effectively preserving the relative contents of volatile flavor compounds. This study provides a theoretical basis for the development of the traditional local dish “Three Treasures of Lotus Pond” and for quality control during cold-chain storage and transportation.