The process of savoring a Lijin pan-fried bun has been completed, and the rest is to continue to savor it for a certain period of time. The filling of Lijin pan-fried buns can be determined according to the preferences of the host and the guest. Generally, there are two kinds of meat and vegetarian fillings. The best meat filling is suckling pork with leeks, and the vegetarian filling is vermicelli with tofu and seasonings. The method of making Lijin pan-fried buns is not too complicated. First, the dough is fermented, then the filling is chopped, and it is kneaded into a cylindrical bun. Put it in a flat pan, light a high fire, put the pan-fried bun mouth down, and pour in the batter until it is submerged. However, with the changes in society and the improvement of people's living standards, Lijin pan-fried buns have been dispersed and messy because of its traditional craftsmanship. The authentic craftsmanship of Lijin pan-fried buns has been mixed with a lot of foreign culture, resulting in the bankruptcy of most business operators. At present, only a few self-employed businesses are left. Secondly, Lijin pan-fried buns lack the packaging of food culture and have not established brand awareness. Moreover, it is highly regional and lacks influence in surrounding areas, so its influence is limited to a certain area; finally, because it is a ready-to-eat food, packaging, take-out and export have their limitations, so it faces difficulties in excavation, research, inheritance and activities. If Lijin Shuijianbao is not rescued in time, the authentic Lijin Shuijianbao making skills will be lost. In August 2007, the making skills of Lijin Shuijianbao were announced as intangible cultural heritage by Dongying Municipal Party Committee and Municipal Government.