Chengfen, also known as wheat flour, is a kind of powder made by processing and washing gluten with flour, then precipitating the washed water flour, filtering the water, drying the precipitated flour in the sun and grinding it into fine powder. It is characterized by white color, smooth flour, translucent and crisp pastry, smooth steamed products and crisp fried products. The flour is also wheat starch. It is translucent when cooked, so it is mainly used to make crystal shrimp dumplings, pink fruit, rice rolls and so on.

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Add corn starch (ratio 9: 1) 1.5 cup, water 1 cup, 1 tbsp lard, and a little salt or sugar (salt for shrimp dumplings and sugar for cakes). Mix the cooked noodles and raw flour, sieve them, put them in a pot (preferably with thick-walled ancient soup) and cook them in clear water. After about 10 minutes, pick up the basin, add lard, salt or sugar while it is hot, rub it until it is smooth, and cover it with a clean wet cloth (it is difficult to get particles on the skin when the wind blows). Cut as much as you need when you use it, and cover the rest of the dough with a wet cloth.

Rub the cut surface into long strips, cut it into particles with a weight of 15 to 20g, flatten it by hand, put a stack of oil-absorbing paper next to it and dip it in some oil, hold the handle with the right hand, wipe the knife surface of the thin slice knife with oil paper, hold the flattened powder surface with the left hand, gently rotate the handle, then press the powder into circular slices, then shovel out the thin slices with the knife, and pack them while pressing.

Wrap it and put it in a plate with foam oil. Steam it in a steamer for about 5 minutes. Unique skill: the noodles must be cooked at one time, and the action of rushing and pouring should be fast. If the water is hot enough, you can choose your own stuffing. Shrimp, beef and barbecued pork are the most commonly used in Guangdong. Wrap it up and steam for 5 minutes. Not too long.