Chengjiang lotus root starch is produced in dam area of Chengjiang County, Yuxi. Less impurities, pure white color, low water content and high molecules of γ vitamins and phosphosugars. Chengjiang lotus root powder is famous mainly because most of the lotus roots here don't bear lotus rice at the top. Therefore, lotus root is thick and fat, juicy and tender, with high starch content, and its nutrients are concentrated in starch, so the quality of starch is high. Chengjiang lotus root starch is mild in nature, and it also has the function of ventilation and fever reduction for gastrointestinal diseases. It is not only a health care nutrient, but also an auxiliary medicine, and it is the best gift for patients. Chengjiang has a mild climate and rich waters, and has a long history of planting lotus roots. "Chengjiang County Records" records: "Chengjiang is warmer than the cloud (that is, Kunming), followed by cold, extremely hot in summer, cold in rain, cold in frost and snow, sunny and humid. There are rumors that it is spring in all seasons and produces rice lotus roots. " There is a poem praising the lotus cloud ten miles south of the city: "Lugu Lake is ten miles long, and crimson flowers reflect the lake light." The wind blows the fragrance, and the rain floats _ the shadow is cool. "Chengjiang lotus root is welcomed by people because of its fat, thick powder and strong taste. Chengjiang lotus root powder is a traditional famous food with local characteristics, which is processed from fresh lotus root. It is famous for its pure texture, crystal clear after blending, sweet food, delicate lubrication and endless aftertaste, which makes people feel relaxed and happy. Chengjiang lotus root starch was processed by self-employed and farmers before the founding of the People's Republic of China. In 1930s, Zhao Maotang professionally produced and founded "Yongmaoxiang Lotus Root Powder Factory", and the product name was "Yongmaoxiang Lotus Root Powder Factory". Because of the exquisite selection of materials, fine processing and good quality, slides were made in Kunming "Great Entertainment" cinema for publicity. During the Anti-Japanese War, teachers and students of Sun Yat-sen University who moved to Chengjiang bought gifts for their relatives and friends and became famous in one fell swoop. At that time, the annual output of lotus root starch was more than 20 thousand Jin. Through the introduction of Zhao's relatives and Huang, president of Yunnan Food Association during the Republic of China, most of the products were sold outside the province and as far away as Hong Kong. Song Haoran in Darenzhuang, the county, has carried out specialized production and is known as the "king of lotus root starch". After the founding of New China, farmers still took processing lotus root starch as a sideline. After the transformation of the cooperative, it is processed by the collective organization, and the products are purchased by the supply and marketing cooperatives, with a maximum annual output of more than 50,000 kilograms. Since 1986, the supply and marketing cooperative system has been processing by itself, adopting advanced technology and scientific production process, which has changed the problems of wet powder being exposed to the sun, being polluted by atmospheric dust, and needing to be dried for many days in rainy weather, in order to ensure the quality, safeguard the interests of consumers, and maintain and carry forward the famous and special foods created by ancestors. 1989, Huxian Food Factory introduced a new variety of "Huxian brand tourist lotus root starch", which greatly improved its purity and made it more convenient to eat. Lu Feng supply and marketing company "Mingzhu Food Factory" inherits the traditional processing technology, attaches great importance to quality, reforms the precipitation technology, and the product quality has steadily increased. " "Huxian brand" lotus root starch has passed the inspection by Yunnan Product Quality Inspection Institute. After scalding, it has the unique fragrance of lotus root starch, no odor, no impurities, no lead and arsenic hazards, and all indicators meet the requirements. He has successively won the Golden Bell Award for "Quality Food" in Yuxi City, the Golden Bell Award for "Quality Product" in the supply and marketing cooperative system of the whole province, and the Bronze Award for "Forty Years of China Women and Children Food Expo", participated in the exhibition of the shopping center of the 10th Asian Games, and won the "Tianma Silver Award for Tourism Products of China Tourism and Shopping Festival". Lotus root starch is a kind of fine starch. The traditional eating method is: take a small amount of cold boiled water to dissolve the dry powder, make it into paste, blanch it with boiled water to become crystal clear cooked food, and add appropriate amount of sugar to eat. "Huxian" and "Mingzhu" brand lotus root starch do not need to be mixed into paste and put sugar first. Dry powder can be directly scalded with boiling water, which is more convenient to eat.