Xinxiang Biscuits are crispy and fragrant, not greasy, no hard core, and can be stored for more than a month in winter. When making this kind of biscuit, it is different in terms of dough, ingredients, processing, and heat. The key to the operation is to fry the crisps. Use the large scented sesame oil and the flour in half, put them into the wok, heat them on a simmer, stir-fry until the spoon, and when it is a yellowish paste, it will become a crispy noodles. The filling is divided into two types: sweet and salty. Sweet has bean paste, jujube, rose, hawthorn; salty fluffy, ham, spiced.