1. Prefer fresh eggs, New Zealand whole milk powder, add flour, add the dough with rich egg liquid, and then deep fry it at low temperature until golden yellow and soft, then wrap it with carefully boiled syrup, mix and press it evenly, sprinkle with rich ingredients, cut it and pack it without contact, and then a Sachima with sufficient soft materials will be made.
2. It is worth mentioning that the frying time and temperature must be very precise to ensure that the taste of the fruit strips is neither too crispy nor too soft, and the syrup is also very particular about boiling. It also needs to be adjusted and controlled according to temperature and seasonal changes, which requires high technical requirements from the craftsman.
3. Natural high-quality wheat flour+fresh yeast+24-hour fresh eggs for whole egg and noodle (premium ingredients) → cut into small strips → 3 hours of embryo fermentation → palm oil low-temperature frying to make golden and soft → syrup boiling → stirring evenly → spreading operation → rapid cooling in a 15 ℃ constant temperature room → first flattening → sprinkling ingredients (raisins) → second flattening → 15 ℃ cooling → cutting (horizontal and vertical cutting) → contactless packaging throughout the production process, with a total of 13 strict production processes.  
4. Taste of Sachima at the moment of satisfying hunger: delicate, sweet but not greasy, sweet, soft and not sticky, with rich creamy egg flavor
5. Multiple flavor combinations, nutritious and delicious, (black sugar, red dates, wolfberry flavor: black sugar content ≥ 8), (cranberry and pumpkin seed flavor: cranberry, pumpkin seed, white sesame content ≥ 10%)