Select fresh native eggs, Xinjiang walnut kernels, Turpan raisins and high-quality wheat flour and other raw materials for processing, pure Xinjiang flavor Leba. There are no chemical additives, leavening agents, flavors, and preservatives in the production, and the shelf life is only 15 days. The low-temperature three-stage fermentation process makes the big Liba firmer but not hard, with more weight, and strong anti-hunger. Bake for up to 60 minutes at a low temperature below 150 degrees to ensure that the big ribs are cooked thoroughly and no nutrients will be lost."