Qin Zhen rice skin is made of local indica rice. The production process includes soaking rice, pulping and cooking. In front of the customers, the master cut the whole rice skin into thin strips with a broadsword weighing several tens of pounds, mixed with special Chili oil (called "oil spicy"), vinegar, salt, shredded cucumber and bean sprouts, and bowls of Qin Zhen rice skin that look red, tender, thin and soft, and are cool and delicious can be served.

In the Qing Dynasty, there were many shops specializing in rice skin on the streets of Qin Zhen. As far as quality is concerned, the most famous ones are the "Zhao Jia Pipu" downstairs and the "Tuyan Wapi" in front of he cheng Temple. After the reform and opening up, thirty or forty rice skin shops have sprung up in Qin Zhen, and their business is booming. There is also a rice skin training center which mainly trains rice skin producers from other places.

At the end of the 20th century, under the guidance of Zhao Kekuan, the third generation descendant of Zhao Kekuan, who is 80 years old, Pipu inherited the management characteristics of the older generation, strictly selected the main ingredients, used exquisite seasonings, blanched the dishes with water, and mixed them with vinegar and water before using them to prevent the skins from being broken. In the past, tourists not only tasted Qin Gui skin on the spot, but also took it back with lotus leaves to share with their families. Later, Zhao Tianxue and his two children, Zhao Feng and Zhao Jianfeng, came to Henan and brought the authentic "Pidian Zhao Jiami Pipi" to the local area. Because it tastes good, business is particularly hot, and many branches have been opened.