1. Fresh milk mochi

Winter goes best with glutinous ingredients! Fresh milk mochi has spread from Taiwan to the mainland, not only because of its healing taste, but also because it is low in fat and not fat, making it a very suitable dessert for afternoon tea. And its taste is also amazing, like Q-shaped milk, flowing but chewy, and also has a rich milky aroma. Use chopsticks to pick a piece and dip it in your favorite dry powder. It’s really delicious. You must try it!

2. Cocoa flavored snowskin bread

I saw many cute little ones sharing it, so I bought several flavors and found that this one was unexpectedly delicious and rich. It has a cocoa flavor with a little hard chocolate inside, and it tastes very good. It is a bit sweeter, and the white peach and strawberry flavors are even less sweet.

3. Corn Stuff Buns

The first time I ate it in the Northeast, I was really shocked. What a magical way to eat it! Fresh corn slurry + glutinous rice flour are mixed together and steamed on bamboo leaves. The glutinous pancakes are so fragrant in one bite! The sweetness of corn and the softness of glutinous rice are a perfect combination. It's delicious when you buy it yourself and cook it!

4. Taro balls

No matter how you put it, taro balls can really be called glutinous rice balls in one bite, especially when you cook them with milk at home, wow, they are so delicious. When I took off, as soon as I finished cooking, I couldn't help but immediately put a spoonful of several taro balls into my mouth. The milky-flavored taro balls rolled restlessly in my mouth. They bounced open and squeaked as they were chewed. They were soft and soft. But it is chewy and delicious. When you cook taro balls with milk at home, you can also add some fresh fruit to it, which will instantly beat the taro ball milk tea on the market!

5. Aunt Xu Qingtuan

Many friends in Nanjing should know this old brand. I heard that every time I buy it, I queue up for a long time because hand-made Qingtuan is indeed better than The qingtuan mass-produced by machine is not only delicious! When you open the box, the aroma of mugwort comes to you. The egg yolk and meat floss are not fishy at all, and have a salty aroma. The red bean paste filling is not finely ground, and the aroma of the filling and mugwort blend into one. It is fragrant and waxy, natural. I love it!

6. Water-milled rice cake

Ningbo’s water-milled rice cake is so famous. The white and fat little fat is made by hammering the rice continuously with a hammer. After that, the taste is delicate, tender and Q The elasticity and softness are different from the rice cakes made directly from glutinous rice in the north. Ningbo's rice cakes are made from glutinous rice and have a more delicate texture, chewy but not sticky to the teeth.