The skill of making jelly is a traditional skill item in the second batch of representative items of intangible cultural heritage of Lianyungang City. It has a history of about hundreds of years. In the late Qing Dynasty and early Republic of China, Banpu jelly had become the ace of its kind, with a reputation of "fragrant and bright". Today, Banpu jelly is the best in the Haizhou area. Banpu jelly is the best jelly in the surrounding areas because of its smooth shape, elasticity, refreshing and non-greasy, and is loved by people. Jelly is a common item in street food stalls in Hai, Gan, Shu and Guan. Banpu jelly has three types: mung bean powder, pea powder and red bean powder. Good beans without insects and mold are selected. In the past, they were soaked in deep well fresh water. After grinding, shaking the pulp to remove the residue, boiling and cooling, the jelly is smooth, elastic, refreshing and not greasy. In winter, it is "hot" with a griddle stove, and it has a unique flavor when eaten fresh or fried. At the beginning of the liberation, Banpu's "Wang Dake" pea flour and "Yang Erjiang" (Yang Liyuan) and "Tan Guiyao" (Tan Zhaoren) mung bean flour were the most famous. From the 1970s to the 1990s, Banpu produced three famous jelly makers, "Xiang Daye" (Xiang Changfa), "Zhu Erhu" (Zhu Changjin), and "Liu Sanye" (Liu Guancai). At the end of the 20th century, Li Yufei's jelly came from behind and became the most popular. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)