1. Make dough. Place the flour on a table, make a hollow in the center, add caramel sugar and water, knead evenly, add yeast into it, and knead again. After kneading evenly, place it in a jar, cover it with a white wet cloth, and let it ferment for 90 to 100 minutes. Just watch it double in size. ?

2. Steamed cake. Take out the dough and place it on a table, add baking soda, 50 grams of sugar, and 75 grams of lard, knead evenly and flatten. Then roll it into a paper-thick piece, smear it with paste-like lard, roll it into a tube shape, then roll it into strips as thick as a little finger, and cut it into sections about 13 cm long. Put all the noodles evenly into the steamer and steam over high heat until cooked through. Take it out and shake it up while it is hot to make shredded cake. ?

3. Fried cake. Place the wok on a high fire, add 225 grams of lard, and when it heats to 200-10°C, add the cake shreds and stir-fry gently. When the oil soaks into the cake shreds, immediately remove the pot from the fire, remove the sugar, honeyed osmanthus, and use chopsticks. Gently mix evenly, remove from the pot and place on a plate, then top with sesame noodles and serve.