As mentioned above, there are obvious differences between fried powder in Changchun and fried powder in Jilin: because it is called fried powder, fried powder in Jilin pays attention to the integrity of powder blocks and cannot be overcooked, so the color of fried powder in Jilin is gray. Changchun is called fried powder because it pays attention to not only frying the powder as old as possible, but also frying it as broken as possible. This allows the oil to be fully soaked in the powder and tastes more mellow, so the fried powder in Changchun is golden in color. In the last process, the juice is different from that in Changchun. In Jilin, all seasonings are put in bowls and then poured with juice. In addition to garlic juice, fried powder in Changchun also likes to mix various seasonings in sesame sauce soup and serve soup directly.

Therefore, the fried powder in Jilin tends to be original and refreshing. The fried powder in Changchun has a strong taste.

Finally, in the dining of fried powder, Jilin people like to eat fried powder with tea eggs, while Changchun people like to eat fried powder with skewers.