The bacon is made from fresh pork, which is shaken in warm alkaline water and dipped in water for 6-10 hours, then cut into squares and cooked in old broth, then smoked with brown sugar. Cake with broth, salt and seasoning into the flour and into a soft dough, wake up a little longer, rolled out and smeared with oil, overlap and rolled several times, branded into a cake. Characterized by bacon fat and not greasy, thin and not faggot, smoky aroma, color and lustre red; cake color yellow fragrance, soft and crispy layers.