Mianmian ice must be handmade to be delicious. There are very few now. I call it "scrambled ice". When making, stir-fry the sugar water in the cooling bucket with a spatula until the sugar water slowly condenses into a continuous shape. Finally, take out the sponge ice and put it into the thermal insulation ice cylinder. Mianmian ice tastes a bit like a smoothie, not as hard and thick as a file ice, and there are quite a few flavors of Mianmian ice-red beans, mung beans, pineapples, watermelons, passionflowers and so on, as long as you want to add anything.

Fried ice practice:

1. Mix the fruit juice or fruit powder cream, add water to the raw materials, stir in an ice frying machine, stir slowly, stir into small ice cubes, put them on a vessel, and then add coconut or jam.

2. Just add water and fruit and stir fry in the refrigerator.

3. Add condensed milk, sugar and water to fresh fruit, then put ice cubes on it and crush it with a crusher to make a very thick and pure smoothie.

4. Mango papaya with condensed milk and more ice.

Stir-fried ice is usually made of various seasonal fruits and flavors.