Methods: 1. Make the fermented noodles into a rectangular dough with a length of 120 cm and a width of 30 cm, evenly brush it with lard, then spread it with white sugar, smooth it by hand, and evenly sprinkle sugar oil ding on the dough, then roll the dough into a cylinder from left to right, with no bulge in the middle and even edges, and then put the cylinder horizontally on the chopping board with its head up. The stick is a rectangular thick skin (80 cm long and 20 cm wide), which is overlapped from both sides to the middle, flattened with the stick surface, and then the left dough and the right dough are overlapped from the left to form a square cake blank with a length of 25 cm and a width of 20 cm.
2. Put a little lard on the cage mat, hold the cake blank, sprinkle red and green silk on the cake surface, and steam it in a boiling water pot for about 1 hour until the cake surface swells and the hands are not touched. When the cake is cold, trim the four sides with a sharp knife and cut out four pieces, each of which will cut out five diamond-shaped pieces of the same size. When eating, put it in a cage and steam it again, and you can eat it.
Features: Soft, sweet, multi-layered tough, refreshing but not greasy is the masterpiece of Weiyang Jingdian, which is known as one of the "Yangzhou Two Musts".