Special flour into noodles, tear off a small piece of dough, coat it with oil and salt, pepper powder and sometimes sesame seeds. Then roll it into small rolls, put it on the chopping board vertically, roll it from top to bottom with a rolling pin until it becomes a round cake, spread it on a pot and bake it with an iron clip.

When the cake is golden and fluffy, uncover the pan and put it in the bucket with a small belly. It will bake vertically along the mud table of the stove. In a short time, the cake was baked into a fluffy and crisp flying saucer. Cut a small hole along the edge of the helmet with a knife, then scrape a bowl of bean jelly upside down on the chopping board with a small iron scraper and put it in red oil, salt and salt.

That helmet tastes "crunchy", crisp and delicious! Spicy and crispy, people who didn't buy it next to them couldn't help drooling. It seemed delicious! Just as North Sichuan bean jelly has become a symbol of Nanchong's famous snacks and food culture, Nanchong's pot helmet irrigation has also become Nanchong's unique local food culture business card.