Candied dates are usually eaten directly, but they can also be steamed, boiled into soup, or even made into rice dumplings.

To make candied date toast, the raw materials require flour, sugar, corn oil, soy milk, yeast powder, candied dates and salt. Pour the soy milk, corn oil, salt, sugar, flour and yeast powder into a container, knead it into a dough and ferment it until it doubles in size. Cut the candied dates into cubes and set aside. The dough is ready to ferment.

There are many ways to eat candied dates, such as mooncakes with candied bean paste filling, pumpkin and glutinous rice with candied dates to make pumpkin, candied dates and glutinous rice porridge, candied dates and candied sweet potatoes, and dried vegetables and candied jujube lean meat. Soup, candied dates, yam and gnocchi, etc.