Freshwater snail shaped cake is a traditional dish of Beijing cuisine. The traditional culinary method of this dish begins with the preparation of the main ingredients: flour, sesame paste or tahini, oil, salt, baking soda and Sichuan pepper. Mixing the flour, baking soda, oil and crushed Sichuan pepper and cut the dough into small pieces weighing 75 grams each. The small pieces of dough would be pressed into flat pieces and sesame paste would be applied and then rolled together, compressed, and cut open from the middle. The dough would be held at one end and twisted at the other end, and then pressed down. After baking, the freshwater snail shaped cake is ready to serve.
Another traditional dish in Beijing cuisine named Gan Ben Er, 干迸儿, is the leftover Luo Si Zhuan from previous day that is baked one more time to have water completely dried out, thus it is very crisp, and is often consumed with baijiu.