Sweet foam is not sweet, tea soup is not tea.

The first time I saw the sweet foam was in the hotel breakfast buffet, I learned that the name is called "sweet foam", I would like to put down not to eat, but the waiter a sentence "this is salty" and lured me back. The sweet foam is indeed salty, and closer to soup than porridge, a variety of spices in the hot porridge and steam urging a burst of pungent gas, a bit like curry but far less intense than curry, in short, feel quite comfortable to drink.

The sweet foam is also very special, not the common first choking pot and then add water and ingredients to cook, but the exact opposite step, to first cook vermicelli, peanuts, and then add spinach, dried bean curd, the flavor of the seasoned and then put the millet noodles, and finally the onion and ginger choking the pot over the oil poured in.

Introduction

The pepper in the sweet foam can also serve as an aside to examine its origins. Pepper is native to tropical Asia, around the Han Wei through the western region into China, before the Song and Yuan have been a luxury, to the Ming Dynasty began to gradually popularize the development of shipping, coupled with the beginning of the local cultivation of southern China, to the late Ming Dynasty has been a common people's daily seasoning, so even if the sweet froth really appeared in the early Ming Dynasty, the inside of the pepper is likely to be no.

Sweet froth in the oil.