Jianning is known as the "Lotus Town". Lotus seeds have been planted in Jianning for more than 1,000 years and were once "tribute lotus". According to the "Jianning County Chronicles" of Emperor Qianlong of the Qing Dynasty: Jianning has beautiful mountains and beautiful waters, jade-smooth and fragrant, fragrant springs, and lotus flowers for ten miles, which is extremely charming. In Longshan, west of the city, there are cold jade springs and hundreds of lotus ponds, which produce thousands of kilograms of "tribute lotus" every year, ranking first in our country. The production skills of Jianning Tongxin White Lotus are mainly distributed in Jianning, Taining, Jiangle, Jianyang, Jianou and other counties and cities. The fruits of Jianning Tongxin White Lotus are round and large, white, crisp and tender, easy to rot and sandy, and of high quality. In addition to benefiting from the unique natural environment, it also comes from traditional cultivation techniques and fine processing techniques. The production technology of Jianning Tongxin White Lotus has a history of more than 1,000 years. In the early Liang Longde period of the Five Dynasties (921 AD), there was a white lotus pond in front of Baoguo Temple on Jinluo Mountain, and lotus farmers cultivated and made Jianning Tongxin White Lotus. Lotus seedlings are planted after the spring equinox every year. Lotus seeds mature in late July. They are harvested and processed from July to September. The harvest ends at the autumnal equinox, and a total of 17 lotus seeds can be harvested. The hand-made processing technology of Jianning Tongxin White Lotus is purely handmade, basically completed by women aged 18 to 40. Only about 20 kilograms can be produced a day without damaging the lotus flesh. The process is linked one by one, including picking, threshing, shelling, membrane removal, hearting, cleaning, baking, and packaging. Picking lotus seeds should be done in the early morning of a sunny day before the sun shines, and the harvested lotus seeds should be processed on the same day. When processing, first remove the lotus pod, break the lotus shell, peel off the lotus membrane, poke the lotus heart with a bamboo stick, and then use a special baking cage with charcoal fire to bake. These processes must be completed within tens of seconds. Lotus farmers say: "Making lotus seeds is like embroidery, and it takes a lot of skill." The slightest negligence will reduce the whiteness of the color. The processed lotus seeds are placed in a textile or iron box with an inner sleeve, and are not stored with food with peculiar smell to maintain their fragrance.