The traditional method of making raw materials: ingredients refined white flour, 250 grams, leaven 50 grams, 125 grams of pork lard. Seasoning, sugar 250 grams, 4 grams of water, warm water 125 grams. Process: (1) filling system. Tear off the board oily skin, sprinkle with soft white sugar 120 grams, cut into small square Ding (3 days in winter in summer salted pickled 7 days). (2) for wrapping. The flour into the pot, add fertilizer (yeast) and warm water mixing (water by 60, 20, 20 points 3 times to join), knead the dough, knead straight to the face, hands, basin three surface is smooth, with a cloth cover, to prevent water loss and dry hard. Until after 3 hours or so, pulling a hand, see some small holes inside the well. The face on the cutting board, the middle by a nest, the lye into the nest, and then kneading surface, until there is no macular point. And then made a good growth of facial massage, hand pulling into 12 weighing about 35 grams of bag ready. (3) packet stuffing. Each bun add some sugar, wrapped posterior Longti steamed out Zhuangpen serve.