As the name implies, the oil tower is shaped like a tower. It is white and oily, with a thin layer and a thin layer. It is rich in soft oil and not greasy. It is a noodle food that Xinjiang Uygur and Hui people like to eat. The Hui people generally make early soups with powder soup.

The halal chef in Xinjiang is very particular about the art of making oil towers. First use warm water to make the noodles, add the yeast noodles into soft noodles, and send them for about an hour, then add the alkaline water to make a little bit of simmer. According to the production needs, smash into several pieces and wipe off the oil for use. Take one of them, tiling it on the chopping board, and pulling it open, using the good extension and toughness of the dough, the thinner the better. In the production process, it is more elegant when the sheep's tail oil is smeared on the thin surface; when the heat is hot, add the appropriate amount of goat's belly oil to the sheep's tail oil, because the sheep belly oil has great coagulability and does not flow into the surface layer. When the weather is cold, add a little oil to the tail oil, and the oil is not easy to solidify. The oil tower oil produced in this way is full and does not leak, maintaining the natural flavor of the oil tower. Sprinkle a little salt and pepper powder, roll the side and roll it, roll it into a thin strip, cut it into small pieces, then twist it into a tower shape, steam it into the cage for half an hour, then start the cage. Because of the connotation of sheep oil, etc., in accordance with the "food and drink spectrum": "more food, stagnation and dampness, the external sense is unclear, and the bonfire is not boiled."