For the binding method: strike the bundle firmly; if it can take no more pressure, then stop. Hang it inside a well, positioned about one foot An ancient "chi," roughly 23–25 cm. above the water. If you are in a hurry, you may place it directly into the water. When it is time to use it, remove the upper white skin; this dish is called a Water Slab original: 水牒 (shuidie). A chilled meat terrine or aspic-like dish cooled in a well..

Another method: use beef or pork, boiled and sliced as described above. Once steamed until cooked, remove the meat and place it on white cogon grass original: 茅 (mao).. Create three alternating layers of meat and cooked egg whites. Immediately wrap this in a grass bundle and bind it tightly with fine cord. Press the bundle between two small boards, then quickly hang both ends inside a well for about one day before it is ready.

Another method: slice bean leaves original: 藿 (huo). Specifically the leaves of the soybean plant, often used as a vegetable. thinly and steam them until nearly cooked. Crack raw eggs and mix them with finely chopped ginger and orange peel inside the steamer original: 甑 (zeng). Steam these together to form a bundle as described before. However, these are not as good as the "white slabs," which are also known as Pressed Slabs original: 迮牒 (zedie).

Methods for Flour-Based Foods: Chapter 82

original: 餅法 (bingfa). In this period, "bing" was a broad category referring to any food made from wheat flour, including noodles, dumplings, and breads.

The Food Classic says: Method for Leaven

original: 酵法 (jiaofa). This refers to the creation of a starter culture or yeast for rising dough.