The lotus root ball is a tradition gourmet of Jianhu, with over 200 years of history. The marinated sugar dices plus osmanthus, nuts, kumquat serve as the pie, which then be rolled with lotus root flours, and then boiled in water, scooped up and then be boiled again for five to six times. This ball is smooth, and the pie is sweet. There is a thick osmanthus smell.