Prepare 400 grams of rhubarb rice flour poured into the basin standby; want to sticky bean buns a successful taste sticky, it must be used to boiling water scalded noodles, and then cooled to room temperature, underhand kneaded into a hard dough, and then give it cover sealed fermentation for a day and a night time. For the red beans, wash them with water, then add just enough water to cover the red beans, put them in a high-pressure rice cooker and steam them for 1 hour. Add 50 grams of brown sugar while it is still hot, pound it with a spoon into a dry bean paste, and knead the paste into small, even-sized balls. Oil both hands, and then take a piece of dough first to organize it into a small bowl shape, and then put a filling on top, all wrapped up, evenly placed on a cage drawer, water on the pot, steaming time of 20 minutes.

Sticky bean buns are a kind of sticky food that people in Northeast China like to eat during the Spring Festival, originating from Shanxi Changzhi's "yellow steam", which was brought to Northeast China by immigrants from Shanxi.