Oil fragrance is one of the traditional foods of Hui nationality. Its common production method is: "First, add yeast to flour, mix it with warm boiled water, then neutralize it with alkaline water after fermentation, then add proper amount of dry flour, clear oil and eggs, knead them evenly repeatedly, cut them into several round cakes, press two or three knives on the surface, fry them in an oil pan, and take them out when the color turns red and soft, and the taste is delicious and mellow." The raw materials used by Hui people in different places to make oil incense vary from place to place, and the types are different from those in the north and south. For example, "Northwest Hui people have mild oil fragrance, sweet oil fragrance, oil fragrance of scalded noodles, oil swirl of hair noodles, etc." Southern Hui people have glutinous rice and sweet potatoes in Quanzhou and Yangzhou. "However, there are similarities in the differences. Historical records of Hui people in various places have repeatedly told us that both the northern Hui people and the southern Hui people have the custom of eating oily incense. Generally speaking, "people with a common culture like the same eating behavior." "Oil-scented customs are shared by Hui people all over the country, so what kind of cultural implications does it contain? What are the benefits of revealing these meanings to our understanding and understanding of Hui culture? With these problems, it is of special significance for us to make a concrete investigation on the oil-scented customs of the Hui nationality.