The biggest feature of naked oats is the practice. The so-called "three raw and three ripe", that is to say, from raw naked oats to eating naked oats products, you have to go through the process of three raw and three ripe. Naked oats are harvested and pulled into the field for threshing. The seeds taken off are naturally raw and cannot be eaten. This is "fate". To grind naked oats into powder, you must first fry the grains. Set up a large iron pot, pour the peeled naked oats into the pot, take off the shelf and turn it slowly with a spatula, which is quite similar to the sugar fried chestnuts on the street. When the naked oats are fried to brown and slightly burnt, and the fragrance is overflowing, it becomes "one-cooked", and the fried wheat grains are ground into oat flour and become raw again. This is "Second Life". From the appearance, except for the slightly darker color, the flour made of ordinary wheat is not much different.

Local villagers are used to storing flour in wooden cabinets. This kind of counter is painted bright red outside and stands out in the room. Northerners have simple furnishings, and more than half of the rooms are kang, so cabinets are the most important furniture. The quality of the family can be seen at a glance from the size and luster of the cabinet. When you eat flour, you should mix it into flour first. The most special thing is that you can't use cold water when mixing flour, but use boiled water (called boiled water by locals). Scoop a proper amount of flour in the basin, add half of boiling water, and you can mix the noodles. Because it is boiled water and flour, it is called "double cooked". The mixed noodles should be steamed in a steamer while they are hot to make oat noodle products. There are many forms of oat noodle products, the most labor-saving and lazy one is to press the dough into many noodles with a wooden press, which is called "garden"; Pay attention to it a little bit, and rub the dough of oat noodle into fine flour on the chopping board by hand, which is called "oat noodle fish".

Most people can only rub one fish with their hands at a time, but the most capable housewife can rub two or three fish with one hand at the same time. The most common way to make it is to make a "oat noodle nest": pinch a small ball of oat noodle, push it with your right hand on a glazed pottery plate the size of a palm, and lift it with your left hand, then wrap it around your fingers and stand upright on the gauze of the cage. Many such circles stand together one after another, forming a honeycomb-like Wo Wo. Whether it is a chorus, a fish or a bird's nest, it is all raw (Sansheng). The next step is to add water to chop wood and steam. When white smoke rises in the steamer and the room is filled with the unique fragrance of the oat noodle, the oat noodle is steamed (medium rare). At this time, you can really eat.