The famous Linhai delicacy, wheat flour crust is made by adding water to wheat flour to make a paste. This process is called "beating". This requires a lot of effort, effort, and skill. Too much water will result in a paste; too little water will result in a paste that is too thick and the flour will be wasted and "thick-skinned"; if there is little effort and effort, the paste will not be tough and the skin will break. Therefore, use appropriate amounts of water, sacrifice strength and time, and stir up and down continuously until the chopsticks can be inserted in the middle without falling over. Then, slowly add an appropriate amount of water to the slurry until it just covers the slurry, which is called "raising the slurry". After one or two hours, you can use this powder to spread oil on your skin. The greased skin is usually spread on a frying pan, which people in Linhai call "greasy pan". First rub the surface of the pot with grease (usually a mortar or candle, but now vegetable oil is often used), then quickly put a bunch of flour slurry on the pot with strong charcoal fire, and then spread the flour slurry evenly clockwise with your hands. Move and spread it out, and within half a minute, a piece of grease skin as big as a gong and as thin as paper has been spread out. Generally speaking, one pound of wheat flour can spread 12 to 16 sheets of grease. The variety and roughness of the fillings are determined by each family’s economic conditions, dietary preferences, eating habits, and seasons.

Generally, there are shredded pork, mung bean sprouts, bean noodles, wormwood, egg shreds, dried tofu, leeks, green broad beans, shredded eel, celery, kelp, taro, shredded cabbage (shredded radish), and tofu. Dried, black fungus, etc., using the above as raw materials, cook seven or eight, sometimes more than ten kinds of dishes, put them on the table, and the eaters can choose freely (it means self-service), and wrap them with wheat fat skin. , it’s “wheat fat”. If you like it cold, just eat it like this. If you want to eat it hot, first put a little vegetable oil or lard around the pot. When the oil is hot, put the wheat fat in the pot and fry it. The fire should not be too high. At the same time, turn frequently to avoid burning one side and the other side. One side was still cold. Wait until both sides are browned and the filling is steaming, then you can eat it. At this time, the wheat fat is fragrant, fresh and delicious. People who love food can't stop after eating four tubes. It's really delicious.