This dish is very popular in Xiangfan. It is mainly made of fat meat and mung bean paste. It is prepared by wrapping a lump of mung bean paste in a pork slice and frying such balls in the pan. This is a very popular sweet fried dish at a feast. Material selection, cutting skill, and duration and degree of cooking are important to the success of this dish. When properly prepared, the dish is golden in color with bean paste filling each fried ball to the full, which is crispy on the outside and soft on the inside. Besides, the dish is fat but not greasy, and tastes sweet, tasty, and refreshing.