The process of making tea heads is very simple. Pickled ginger, sugar, peanuts, garlic sprouts, good beef pieces or beef tendons, and shredded bougainvillea with boiled water, mixed with halogen seeds. Due to the different treatment methods of "staying up late", the names of tea heads in Xinghua menu are divided into boiled dried silk and perm dried silk, and the two cooking methods make the taste of "staying up late" different.

This is a must for Xinghua morning tea. When I first heard this name, I thought it was a tea head. After serving, it was found to be a cold snack of bean products. "No Night" is the name of the raw material of tea head. The word "no night" in Xinghua dialect is probably similar to the dried bean curd in the north, just as bean products can be cold or fried.