1, ancient brown sugar in Yunnan-Guizhou Plateau. Yunnan's unique red soil and the irrigation of high mountain rivers make the sugarcane here have some characteristics that plain sugarcane does not have: full color, straight body and liver, even bamboo joints and abundant sugar. This traditional sugar-making process has been going on for hundreds of years, and this production method retains the trace elements and nutrients of sugarcane to the maximum extent, making the taste of brown sugar more mellow.
2. Guangxi Gongcheng yellow sugar. Gongcheng was a hometown of sugar cane in the 1970s, and the local pressed yellow sugar was very prosperous. The production method was to squeeze the seeds with a machine to rotate towards each other, squeeze out the sweet juice of sugar cane, and then put the juice into a huge iron pot for boiling. Stir hard while it is hot, until the color gradually turns golden red, then scoop it on the mat and spread it flat. When there is still warm syrup on the mat, it will be neatly crossed in time. After cooling, it will be broken and become a "yellow sugar brick". Yellow sugar brick has an attractive sweet smell and is very sweet.
3, Yiwu brown sugar. Yiwu, known as "the hometown of brown sugar in China", has a long history of production and sales. Yiwu city belongs to Jinhua city, Zhejiang province. Brown sugar is a traditional food with Yiwu regional characteristics. It is one of Yiwu's specialties and a geographical indication of agricultural products in China. It has won the Panama International Gold Award.