Rolled noodles are steamed in a hot pot into a thin round noodle sheet, and then quickly removed from the hot steaming cloth with a special bamboo knife coated with peanut oil, and while hot, add fungus or mushrooms to the noodle sheet.

Or doujiao mixed with minced pork and other stir-fried vegetables, and finally the noodle sheets with cooked vegetables are manually rolled into noodle tubes.