Ingredients for the iced meat filling: 7 taels of fat meat, 9 taels of white sugar, 5 taels of processed powder, 2 and a half taels of wine, 2 taels of grated coconut, 1 tael and a half of Terminalia japonica, and 2 taels of cooked water.

Preparation method: Cut the fat meat into cubes, marinate it with wine, and mix it with sugar to make it into ice meat.

Add processed flour, terminalia seeds, and coconut mash and mix well, then add cooked water and mix well.

Ingredients for popcorn filling: one pound of popcorn (large flowers), one and a half pounds of sugar, two ounces of rose sugar, three ounces of shredded coconut sugar, three ounces of sugar winter melon, one ounce of sugar orange cake, and two ounces of water.

Preparation method: Cut the winter melon into dices, cut the orange cake into small pieces, pop the corn and remove the husk.

Serve in a basin, put the above ingredients into the basin and mix well.

Sprinkle with water and mix well.

Cover the filling with white cloth, let it sit for 30 minutes and press it into a ball shape to form the popcorn filling.

Quality requirements: spherical, loose but not loose.

Ingredients for the caramel salt filling: one pound of cooked flour, seven and a half ounces of caster sugar, four ounces of cooked oil, two and a half sesame paste, three qian of refined salt, one qian of five-spice powder, and four liang of water.

Preparation method: First sift the flour with a bucket, place it on the pressing board to form a nest shape, add the above ingredients, mix well and rub thoroughly to form the caramel salt filling.

Key: The cooked oil is the last to fall off and mix well. If the oil is removed and then rubbed, the stuffing will not be loose and the oiliness will be greatly reduced.

Quality requirements: light brown in color, shiny, salty, with a special five-spice powder smell, and loose stickiness.