Wash mung beans with cold water, put them in a pot, soak them in appropriate amount of cold water for about 9 to 10 hours, push them into thick paste with a stone mill, filter them into a jar with radishes, let them ferment for about 7 to 8 hours, then remove the thick paste foam from the top and bottom of the jar, add cold water, and filter them in the pot.

Boil water on high fire, pour the paste, switch to slow fire, stir until cooked, add a little alum, stir well, and pour it into a basin to dry. When eating, cut into strips and add seasoning soup, vinegar, pepper, mustard and sesame oil. The color is light yellow and the taste is delicious. Suide authentic oil swirl and black powder are the top-grade staple foods for hospitality, with good flavor.