During the Northern and Southern Dynasties, the Northern Wei agronomist Jia Si-feng recorded the production method of fried food in his book Qi Min Yao Shu (The Essential Art of Qi Min).

The "Qing Barnyard Papers" also recorded that many places called the fried doughnut "fried hinoki": "fried hinoki, long can be a person, pounding the surface to make thin, with two strands of one, such as the rope to deep-frying, and the beginning of the first is like a human shape, on the second hand, under the two feet ... ... ... Song people hate Qin Hui's misuse of the country, so the image looks like the execution of it." Therefore, nowadays, more speculation on the origin of the doughnut in the age of Qin Hui, that is, the Southern Song Dynasty, but from the North and South Dynasties, the Tang Dynasty related poems, in fact, the doughnut should be earlier than the Song Dynasty, the specific can not be verified.

In the historical evolution of the production of doughnuts, doughnuts have a variety of claims. There is called "fried fruit" or "fruit", there is called "Tian Luo tendon". Xianfeng years Zhang Linxi "trivia records" is the name of the doughnut will be around to do a comb: "deep-fried noodles such as cold equipment, North and South provinces are eating this snack, or call fruit, or call for oil embryo, Yu Province and call for hemp sugar, oil buns, that is, in the deep-fried ghosts also." Doughnut then in Beijing, is called "fried ghost".

But the origin of the doughnut is the south or the north, there has been controversy.

There is actually no completely fixed way to make doughnuts. Culinary arts and crafts professional fruit shell netizen without a scattering of seats, told reporters that the traditional recipe and the modern popular health improved version has changed a lot, the principle is not the same, but the purpose is to make it fluffy and crispy.