Quality ingredients are important; proper use of them even more so. Cake-decoration walnuts are usually roasted. Although roasting them is easier, the walnuts tend to lose their gloss. Wu explains, "That's why we deep fry them, although it ends up costing us more because of the oil."
裝飾蛋糕的核桃一般甜點常選擇用烤的，雖然比較省事，卻常讓核桃表面黯淡無光，「所以我們都用油炸，但有了油的耗損，當然會提高成本。」