To make Wan Tuo, buckwheat kernels are soaked in water, then crushed and gradually mixed with additional water to form a smooth paste. The mixture is strained to remove residue, achieving a consistency thick enough to coat a spoon. The batter is poured into bowls and steamed over high heat until fully cooked. Once cooled, the dish gets its name (“Wan Tuo”) from being unmolded while maintaining its perfect bowl shape. It has a pale gray hue and is typically sliced into willow-leaf-shaped pieces before serving and it is accompanied by a flavorful dipping sauce made from salt, vinegar, chili oil, Sichuan pepper powder, ginger powder, minced garlic, cilantro, sesame, and water. As a popular autumn and winter delicacy, Wan Tuo can be enjoyed as a standalone snack or paired with alcoholic drinks.