yes. Xuemei Niang is white and soft, and the first bite is a special Q-slippery ice skin, which is filled with creamy and pleasant light cream wrapped in delicious fruit grains, which is sour and sweet and rich in taste. "Xuemei Niang" tastes better after cold storage, and it is soft and has a faint sweetness and coolness.

production of mango and snow-sweet Niang: Step 1: put glutinous rice flour, corn starch, milk and sugar into a bowl and mix them evenly with an egg beater.

step 2: filter the prepared glutinous rice paste with a mesh screen (so that the taste is more delicate).

step 3: put the filtered glutinous rice paste into the plate. Cover with plastic wrap and stick holes with toothpicks. Steam in a pot for about 15 minutes. Put the butter in a bowl to insulate the water and melt it.

Step 4: Put on disposable gloves, mix the steamed glutinous rice paste and butter evenly, knead into dough, cover with plastic wrap and refrigerate for half an hour.

step 5: put glutinous rice flour in a hot pot, stir-fry it with slow fire, and stir it constantly during the frying process. Peel the mango and cut it into pieces of uniform size. Add appropriate amount of sugar to the cream and put it in a paper bag for later use.

Step 6: Take the dough out of the refrigerator and sprinkle the cooked glutinous rice flour on the panel to avoid sticking. Knead into long strips, cut into flour paste with uniform size, knead round, flatten, and roll into Xuemei Niang skin.

Step 7: Squeeze the cream into the skin of Xuemei Niang, put the mango, and then squeeze the cream. Finally wrap it. Refrigerate in the refrigerator for an hour, and it tastes better.