if you want to talk about authenticity, first of all, there is one thing: yeast is the kind made by yourself, which is called "starter" in Wendeng dialect. First, beat the "yeast" with the "starter". After the "yeast" is fermented, add an appropriate amount of eggs, oil and sugar, stir well, add an appropriate amount of flour, and copy the flour with both hands along the edge of the container to the middle until the flour becomes snowflake-like. After there is no dry flour, knead it into dough and ferment at a suitable temperature. When the dough is twice as big, you can mix the dough, add the dosage, knead it, and then continue to wake it up. After it is made, you can cook it in the pan!