It is made by stir-frying wheat flour in a dry wok, then adding hot water to make a porridge-like mush with a taste similar to rice milk or oatmeal porridge. Wheat-flour porridge was usually eaten for breakfast by adults and as a snack by children, but if times were hard it could also stand in for milk powder as a staple baby food.
作法是將麵粉用乾鍋炒熟，之後再用熱水衝泡成糊狀，嘗起來味道與米漿或麥片類似，平時可當大人的早餐、孩子的點心，家中光景不好時，還可以代替奶粉，作為嬰兒的主食。