1, fried malt is to take the net malt, remove impurities, and after frying and become, its color is brownish-yellow, the properties of more calm, taste more mellow, while the raw malt for the graminaceous plant barley's ripe fruits, after soaking the young shoots grow, and drying made of raw malt soup color is light, the taste is sweet, drinking taste is better.

2, raw malt: for the graminaceous plant barley mature fruit (caryopsis) - wheat grain soaked in water to maintain the appropriate temperature and humidity, to be young shoots grow to about 5 mm or so, sun-dried or low-temperature drying of the processed artillery products. Raw malt is sweet and flat in nature. Attributed to the spleen, stomach meridian.

3, fried malt: take the net malt, in accordance with the stir-fry method (without the addition of auxiliary materials known as stir-fry method) stir-fried to brownish-yellow, cooled, sifted off the ash.