Brown sugar glutinous rice balls: a proper amount of brown sugar is boiled in water, then the boiled balls are poured in, and boiled until it becomes thick, and 1 spoon of white sesame seeds is added.

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

Brown sugar, ginger, jujube and sago dew: slowly rotate the straw to remove the red dates, throw the red dates, brown sugar and ginger slices into the pot, add water to boil, pour sago into the water, cook for 20 minutes until there is a white core, 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 beans are 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 200ml milk into the pot, and pour 20g cassava powder to boil. This process must be stirred all the time, and the taro will be boiled until it floats. Take cold water for later use, and then pour it into the bowl.

Small round balls of mung bean paste: soak mung beans for one night, pour purified water into the pot, boil them, add mung bean paste to boil for 10 minute, add crystal sugar to simmer for half an hour, cook until the mung beans bloom soft and rotten, and put them in the refrigerator for 2 hours. When the round balls are cooked, take out the cold water, take out the cold mung bean paste, put the small round balls on it, and sprinkle with osmanthus honey.