Bozhou beef steamed stuffed bun is a kind of Huizhou cuisine with golden color, tender outside and fragrant inside. Its practice is divided into three processes: the first is to make stuffing. Chop the best beef into minced meat and add ingredients such as vermicelli, onion and ginger. After mixing evenly, it will be thick enough to be remolded without falling down. The second method is to mix noodles. After reconciliation, you should "sober up", then press it into thin skin by hand and roll it into the meat layer by layer until the skin is as thin as paper. The third way is kang. First, let the charcoal fire flourish, and then cover it with a layer of charcoal ash, the thickness of which shall be subject to not being burned by open fire. However, put it in the pot, mix it with sesame oil, and simmer the beef buns in the pot with slow fire, turning it constantly to make it evenly heated. When cooked, the shell oil is bright, and it can make a crunchy sound in the mouth. The meat inside is layered, fresh and tender, fragrant but not greasy.