Lotus root starch ball making technique (Jianhu lotus root starch ball making technique), a traditional skill project in the fifth batch of representative projects of municipal intangible cultural heritage. It has a history of more than 200 years and is said to have been brought back by the imperial chef of the Qing Dynasty. The skin is made of local lotus root starch as the main material, and the filling is made of ecological fruit materials such as peach, apricot, jujube, and melon seeds as auxiliary materials. The filling, ball making, flour coating, water washing, and molding are completed. The whole process is handmade. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)