In Pingyao, many families will treat guests with water fried buns as a dish, which is a local specialty. Pingyao fried buns are mostly flat and round, and they need to be fried one by one. The fried buns are charred on the outside and tender on the inside, and the outer shell is golden and crispy. When the water-fried buns are out of the pan, the connected buns are thrown into the air, and the whole process is turned over. The process is very ornamental.