Fermentation and exhaust are needed when making wide flour. When it is not properly exhausted, there will be small holes on the surface of the wide powder, but it can be eaten normally.
The main component of kuanfen is sweet potato starch, which is a coarse grain product. Regular consumption is beneficial to nutritional balance, intestinal peristalsis and health. Kuanfen can be stewed with any vegetables and meat, softened with boiling water, and fried with meat foam as a hot pot ingredient.