The making technique of yam dumplings is a traditional skill item in the fifth batch of representative items of municipal intangible cultural heritage. Like yam, it has a history of more than 400 years. The yam flour made from local yam in Binhai is used as the outer skin material, and the main ingredient of the filling is dried horse amaranth, and the auxiliary ingredients are minced pork belly, minced green onion and ginger, and lard fried into the filling, and steamed in a steamer for 15 minutes. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)