First of all, Weifang has a unique way of burning meat. Its stuffing is chopped pork belly, pickled to taste, and then added with onion, ginger, salt, monosodium glutamate, dried seaweed, fungus and egg cake to make meat stuffing. Flour should be made into soft dough with warm water. The dough should be stretched and flattened, covered with dough skin, then rolled up and chiseled into baking agent (only in this way can the skin of Weifang meat be multi-layered), and then made into a round plaque-shaped baking blank, which is put on tobacco to shape.

The baked blank has to go through many processes such as burning, baking and baking. The radiation of fire will rapidly evaporate water in a short time, starch will become dextrin, sugar will coke, and a crisp shell will be formed. The steam generated by wet coal combustion and the steam generated by the fire itself will bake all the stuffing inside at high temperature, and the meat will expand and the fire will be drum-shaped. The whole process takes about ten minutes.