Jia Ning Walnut Steamed Bun is fermented with oil surface, and the time and water temperature are different all year round. The fermentation process is divided into three times. After the first fermented dough is fully developed, a certain proportion of raw flour is added, and a certain proportion of blended edible vegetable oil is added after fermentation. After a little fermentation, add walnut sauce, mix and pull, roll into long strips, and spread walnut sauce on the surface to make round cakes. Finally, walnut sauce and vegetable oil are added and baked in the furnace. The cake made in the old days was in the shape of "longan" with phoenix patterns around it. It was called "Man Han Long Feng Xi cake" and was a tribute of Empress Dowager Cixi.
The reason why walnut steamed buns are different is mainly because the preparation and technology of walnut sauce are complicated. Firstly, the peeled walnut kernel is soaked and peeled, then chopped, added with seasonings such as salt and pepper, soaked and fermented again, then mashed into mud, soaked and fermented with Sophora alopecuroides and vegetable oil until a special flavor is fermented.