88 yuan's "Four Seasons Pipa Cream" was boiled according to the ancient method, and the earthen stove was on fire. The iron pot is used 365 days a year until the pulp is thoroughly tasty and the loquat cream is thick and golden. If mechanized production is adopted, loquat paste will be produced instead of loquat paste. In addition, they insist on removing the core but not peeling the fresh loquat and mashing the loquat pulp, so many people who have eaten it think that "Sijizhen loquat cream" is very tasty and retains the essence of loquat meat, sweet but not greasy.