In the Jinhua area of ??Zhejiang, there is a kind of small shortbread. The sweet appearance is wrapped with crispy and fragrant meat fillings. One bite is addictive.

Behind this kind of shortbread is the long-standing brown sugar culture in Yiwu, Zhejiang. If you want to eat crispy and sweet food, it first depends on the centuries-old craftsmanship. Only natural sugar cane made from nearly 400 years of sugar-making technology must be used as raw material to make shortbread cookies delicious.

When you come to Sugar Country, at first glance, the boundless sugar cane fields look like a green ocean. Yiwu people have used sugar cane to squeeze brown sugar for hundreds of years.

Every winter is the busiest time for sugarcane farmers in Yiwu. At this time, the farmers held sharp small hoes to cut off the sugar cane, picked up the fallen sugar cane one by one, and tied the sugar cane neatly.

The process of brewing Yiwu brown sugar can be described as full-throated. A pot of sucrose water requires at least 5 hours of continuous work in different pots, from boiling, collecting water, filtering, shaking the ladle, and sanding. And the control of time is also extremely important. If the time is too long, the sugar water will burn, and if the time is short, the sugar will not form. Therefore, the quality of brown sugar depends entirely on the hands and eyes of the sugar boiler.

In the crispy skin that looks like a crab shell, pickled plums and vegetables are mixed with diced fat meat. Take a bite and it will be crispy on the outside and crispy on the inside. It is oily but not greasy. After eating, your mouth will always be full of the fragrance of plums and vegetables.

The filling of the shortbread is very particular. It selects local pork from farmers and cuts it into diced meat. The ratio of fat to lean is 6:4. Seasoning is added to blend. More importantly, the home-brewed corn wine and corn wine are added. Prune vegetables.

Plumb pickles use potherb mustard pickled pickled vegetables, a specialty of Jiangsu and Zhejiang regions. Pickled pickled pickled vegetables are the most oily, and only with lard can the fragrance be revealed. On the contrary, the fat pork mince has absorbed the fat through the prunes and has become less greasy. The two complement each other and replace the taste of shortbread.

After filling, it is ready to be put into the oven. A charcoal fire is lit in a special furnace, and the cake base is attached to the inner wall of the furnace. It is baked, simmered, and then baked after removing the fire. It takes more than 5 hours to make it. Finally, sprinkle a layer of white sesame seeds on the cake shell, and the delicious brown sugar shortbread is born.

Pick one up and bite it lightly, the crispy and fragrant cake shell immediately falls into the palm of your hand, and the brown sugar shell that falls into your mouth melts in your mouth, and the rich aroma of sesame seeds spreads in your mouth.

The wonderful experience of taste buds has just begun. Then the fragrant fat of the pork penetrates into the pickled vegetables, and

the plump and salty taste spreads in the mouth.

As a traditional snack, brown sugar shortbread made by voluntary people continues the taste buds and memories of every generation of Jiangsu and Zhejiang people with its charming texture and crispy taste, making people unable to stop.