Take the dough, knead it evenly, exhaust it, knead it into strips, cut it into small doses of the same size, flatten two doses, brush it with oil, then stack it together, roll it into thin round cakes, brush it with oil layer by layer, code it, steam it in a cold water pot, and shred the meat.
Add starch, salt and cooking wine, marinate for a while, fry four eggs into egg cakes, then roll them up, shred the onions, put the meat together with shredded eggs and leeks, add salt and fry them into compound dishes, separate the cooked spring cakes while they are hot, and roll the materials.
At first, spring cakes and vegetables were put on a plate, which became "spring vegetables". The Song Dynasty's Chronology quoted the Tang Dynasty's Four Seasons Mirror as saying: "There will be an eclipse of radish, spring cake, lettuce and a spring dish in beginning of spring."
From the Song Dynasty to the Ming and Qing Dynasties, eating spring cakes became more and more popular, and it was recorded that the emperor gave spring cakes to officials in the spring. The Ming Dynasty's "Yan Dou Tour" contained: "In the early spring, (the emperor) gave Guan Bai spring cakes at the meridian gate."