The traditional culinary method of this dish begins with the preparation of the main ingredients: 5 kg of , 50 grams of ginger powder, and 1.5 kg of sugar. Hawthorns are first cleaned and with seeds removed and then cut into small pieces, and after water is boiled, the hawthorn pieces are dropped into the boiling water. Afterward, the boiled hawthorn pieces are stir fried with sugar and when the pieces becomes semi-transparent, they are taken out and cooled. Once cooled, the dish is ready to be served.
Another traditional dish of Beijing cuisine, the Hawthorn Yogurt , utilizes stir fried hawthorn as its main ingredient by adding it to Nai Lao.