Because Kunguomomo is baked in the metallic Kuoguo mould, so people usually call it “Kuoguo.”To make Kunguo, first, we will put vegetable oil into the ordinary leavened dough and apply it with folk food colors, such as red rice, curcuma, fragrant bean powder and so on. Then, we shall fold it into a dough with red, yellow, and green colors interwined. ( When Tibetan and Hui people are making the dough, sometimes they add egg and milk into it.) Next, we knead it into cylindrical shape as big as Kuoguo and then put it into Kunguo. And then we shall bury it into stove hall which take ryegrass as fuel or fire ash of Kang hole. The wall of Kuoguo is a little thicker and transmits heat slowly. The firepower of ryegrass fuel is well-distributed and the degree of heat of it is moderate. After half an hour, it can be taken out from the pot. Baked Kunguomomo is crisp on the outside and soft on the inside. It blossoms like a flower with bright color and extraordinary taste. This food is time-saving, effort-saving, easy to make, crisp and delicious, easy to take along, and easy to keep.