The practice of Chaoshan juice seems simple, but it is actually very particular. Generally, the soaked glutinous rice is ground into rice flour slurry with water, and then an appropriate amount of rice flour slurry is poured into a steamer for steaming. Before pouring the rice noodle paste into the steamer, apply cooking oil evenly on the bottom of the steamer to avoid the steamed rice noodle paste sticking to the steamer. Steamed bitter juice slices should be picked up to collect cigarettes and hung on the autocratic rack to dry bitter juice. Dry the peel in the sun, usually for three hours, so it tastes delicious and not easy to get moldy. The dried juice skin is crystal clear and the rice flavor is rich. Then, cut the concentrated juice skin into small triangular pieces. It's more curly and looks better when rolled up.