Lanzhou live sugar cake is crisp outside and tender inside, sweet and refreshing, inexpensive, and it is a good snack. This snack should be eaten while it is hot, because the sugar filling is flowing, which is also called "hot noodles with oil cakes". Traditional snacks, mostly used for breakfast, have a great influence in western Sichuan. This product is characterized by round cake, drum shape, copper color and fragrance.

The method of oil cake: add a little sugar to the white flour, scald the noodles with boiling water, stir with chopsticks while pouring boiling water, the softer the better, then spread it on the chopping board to dry for about an hour, and then formally mix the noodles. Sprinkle dry flour on the scalded noodles and knead the noodles, adding dry flour while kneading, so that the fried oil cake is crisp outside and tender inside, and it can be fried after waking up for a while. The method of oil cake: divide the flour into several small doughs, roll them into flour cakes, add appropriate amount of brown sugar to knead them, pat them into thin oblate shapes, fry them in oil pan until golden brown, and then take them out. Note: the key to frying oil cakes is to mix dough, and the dough needs to be soft to be delicious. Then, the oil temperature of the fried cake should be controlled well, so that it can be crispy outside and tender inside with a small fire.

Hot noodles: 1, directly pour boiling water and stir, but the flour can't be boiled completely. Leave three-tenths of the flour, knead the noodles together when kneading, then spread the noodles out to cool, and then knead them into a ball.