Shikou Fried Buns Fried buns have a long history. They are popular with the public for their unique flavor, good color and shape, and economical price. The production of fried buns is very particular. Every process, such as stuffing, kneading and watching the pot, must be carefully prepared. The meat stuffing is made in the afternoon of the previous day. The meat is cut, and the noodle sauce and seasoning are added, which is called stuffing. It is fully flavored and then set aside. The noodles used for fried buns are big fermented noodles. When kneading the noodles, edible alkali needs to be added for rubbing. The amount of alkali is crucial. If there is too little alkali, the noodles will not rise, and the buns will be flat and ugly in appearance. If there is too much alkali, the face will be yellow, and both are disgusting. Only when the amount of alkali is just right can the superior buns be cooked. The wok for cooking fried buns is usually called a pot. Watching the pot is the most difficult process in making fried buns. The key lies in the fire. The fire should be big when it should be big, and small when it should be small. The method is to heat the pan over medium heat, pour a small amount of cooking oil, put the prepared buns with the folded side facing down into the pan, then pour in the thin starch to cover the buns, turn the buns over, cover the pan, increase the heat, and cook until the water is almost dry. Then switch to a low heat, pour a proper amount of cooking oil along the gaps between the buns, and then stop the heat. The pan-fried buns are golden yellow, with oil stars flashing and a fragrant smell. Seeing them will stimulate your appetite and make you unforgettable. Shikou pan-fried buns have always adhered to the traditional production process. The daily production volume depends on how much stuffing was fed the day before, and they will never make do with it. This is also the secret of Shikou pan-fried buns that have been popular for many years and in short supply.