The traditional culinary method of this dish begins with the preparation of the main ingredients: 2.5 of flour, baking soda 50 grams, malt sugar 750 grams, vegetable oil 1.5 kg. About 25% of the flour would be mixed with water, baking soda, and malt sugar for fermentation, and this is the outside skin. The remaining flour would be mixed evenly with water and this is the inner part. Both types of dough would be compressed into elongated rectangular shape and stacked in the following way: the inner part is sandwiched between the outer skins and the resulting three layers should be no more than 5 thick. The sandwiched dough would then be compressed thinner and cut into long strips, and then folded and cut three times into 4 equal parts. The resulting dough pieces would then be fried in vegetable oil until the color turns gold. Once the fried dough pieces are taken out, they are dipped in malt sugar and then served. For every gram of flour used to make this dish, an equal amount of malt sugar is used for the dipping.