Brown sugar dumplings: Boil a proper amount of brown sugar in water, then pour in the boiled dumplings, cook the dumplings until they are thick, and add 1 spoon of white sesame seeds.

Rock sugar, snow pear and tremella soup: put tremella, snow pear and red dates into a pot, add appropriate amount of water, boil and stew for 5 minutes, then add rock sugar, stew for 10 minute, and add Lycium barbarum 2 minutes before taking out the pot.

Practice of brown sugar, ginger, jujube and sago dew: slowly rotate the straw to take out the red dates, put the red dates, brown sugar and ginger slices into the pot, add water to boil, pour sago into water, cook for 20 minutes until there are white stones, turn off the fire and stew for 10 minutes until it is transparent, add Lycium barbarum, and pour in milk and bird's nest.

Sweet-scented osmanthus red bean taro soup: the taro is cooked, the red bean soup is cooked, half of it is mashed, half of the whole red bean is mixed, the taro pieces are put on, and some sweet-scented osmanthus is sprinkled.

Taro taro fresh milk potato: brown sugar, pour boiling water, stir until it melts, pour 200 ml of milk into the pot, and pour 20 g of cassava powder to boil. This process must be stirred all the time, and the taro will be cooked until it floats. Set aside cold water and pour it into a bowl.

Beans with mung bean paste: soak mung beans for one night, pour purified water into the pot and boil, add mung bean paste to boil for 10 minute, add rock sugar to stew for half an hour, cook until mung beans bloom soft and rotten, put them in the refrigerator for 2 hours, cook the dumplings, take out cold water, take out the cold mung bean paste, put the dumplings on it and sprinkle with osmanthus honey.