Weinan Hour Steamed Buns have strict rules and are meticulous from taking materials to making them. To make dough, choose the best wheat and grind it into reeds with a stone mill. The lard used for stuffing should use two pieces of suet from real pig cavity instead of flower oil, and should be carefully preserved 1 year before use. Remove the film from the oil, cut it into small particles like soybeans, and stir-fry it with coarse flour and old rapeseed oil in a pot over low heat. The seasoning is Chishui scallion, a specialty of Huaxian County. Turn around, leave, fork, just take, mix with aged vegetable oil, and stir-fry noodles to make stuffing. It is served with nine kinds of spices special to Hancheng, namely, Dahongpao pepper, fennel, star anise, clove, cinnamon, Amomum villosum, pepper and cardamom. Every 6 oil steamed buns are matched with 4 vegetarian steamed buns to adjust the taste. The vegetarian steamed stuffed bun is stuffed with tofu and green onions. Get up in the middle of the night to steam steamed buns, and passers-by can smell the fragrance. The steamed stuffed bun is shaped like a monk's hat, small and exquisite, with white all around, golden bottom, fat but not greasy, and long fragrance. After eating a steamed stuffed bun, you can walk 10, and your mouth is still fragrant. So it is also called "Shilixiang Steamed Bun". When you eat it, you must mix it with green onions dipped in yellow batter and a cup of strong tea.