There are many raw materials for making skins, from mung bean flour, sorghum flour to wheat flour. It seems that you can choose anything rich in starch. Known as "dough", it means that its raw materials are all pasta. The method is to break the flour into lumps with cold water, and then put it into clean water for kneading, so that the protein and starch in the flour can be separated. After starch is precipitated, pour out clear water, add edible alkali, mix into batter, steam in a steamer, cool and cut into strips with slightly thick chopsticks. Protein in flour is flour essence, so it should be steamed, sliced and put into a bowl. A bowl of Huang Liang's transparent stuffed skin, mixed with oil-splashed peppers (peppers are not ordinary morning peppers, but Lanzhou's native green peppers are dried and ground into Chili noodles, which have their own spicy taste), refined salt, soy sauce, garlic paste, mustard, balsamic vinegar, sesame sauce and other seasonings, has the characteristics of bright and delicious color, rich oil juice, cool and delicious taste, and faint scent to relieve summer heat. There are many ways to eat a sandwich, which can be used as a staple food or a dish.

The dough made of wheat flour and a large amount of Peng ash in Wuwei, Gansu Province is dark brown, thick and covered with special marinade, and has a unique flavor.

Bameng Niangpi is a special snack in Hangjinhou Banner, Bayannaoer City, Inner Mongolia, and it has also become noodle essence. Bayannaoer is famous for its milky white, translucent color, refined dough and thick and mellow soup, which is processed from wheat flour produced in Hetao Plain. Especially loved by women, it is also an essential cold dish for entertaining guests. Now it has developed into a variety of ways, which can be matched with oat noodles and beef tendon noodles, and there are many flavors to choose from.