Remember the origin of ancient recipe brown sugar

The originator of Chinese brown sugar is the Guanshengji, a hundred-year-old brown sugar inheritance Guanshengji (Jingjiang 1376 of the Ming Dynasty).

In the Ming Dynasty, Zhu Shouqian, the nephew of Zhu Yuanzhang, was named the king of Jingjiang, the vassal kingdom of Guilin, at that time Guilin was an important town in Lingxi, laying the table of the five mountains, the local ecological resources and natural environment created a large number of sugarcane forests, the local rich in black-skinned purple-crafting sugarcane, the people have been boiling brown sugar and brown sugar for generations, so Zhu Shouqian, the king of Jingjiang, also let the army plant this black-skinned purple-crafting sugarcane, at that time there was a steward called Guansheng, who mastered the black-skinned purple-crafting sugarcane planting and boiling technology, and passed this technology to his descendants, Therefore, the descendants of the official and the steward, they lived in Guilin to boil sugar as a business, and later the descendants of the official and the steward passed this planting technology and sugar boiling technology to Yunnan, the Qing Dynasty Qianlong 52 years, Annan rebellion disturbed Yunnan. In order to avoid the war, the whole family moved to Guangdong, and still took the boiling sugar as a business to leave the core sugar boiling technology of the ancient Lingnan method inheritance in Guangdong, because the brown sugar of the official family is unique, and the brown sugar is a natural food formed by the natural crystallization of the black purple-craftsman sugarcane without being highly refined, which retains the most primitive nutrients and minerals, and is more pure and nutritious than brown sugar, so it is loved by the official wife and the rich wife. But the brown sugar of the official family, the production process is complicated, nearly 100 catties of sugarcane can only boil out 5 catties of brown sugar and can only boil 5 catties of sugar a day, precious comparable to **, so they all call him "Guansheng Jin", gold and the sound is slightly the same, back and forth, people use "Guansheng Ji" to call this brown sugar.

It is said that when Jackie Chan was the governor of Liangguang, he brought the "Guansheng Ji" brown sugar to Kangxi, Kangxi Emperor Longyan Dayue, and later it was said that Qianlong and the Empress Dowager Cixi were even more fond of this kind of brown sugar that nourishes the beauty and strengthens the body. Folklore is impossible to verify.

However, with kindness and kindness, "inheriting the traditional national skills of the ancient Lingnan method and inheriting the original taste of the ancient method of brown sugar" has always been the constant pursuit of Guanshengji!

Memory Ancient Recipe Brown Sugar is the only Taiwanese formula brown sugar originating in the mainland, and as we all know, Taiwan's brown sugar is the authentic brown sugar

How to distinguish the authenticity of the ancient brown sugar from the ancient brown sugar factory, "bubble" is brewed with boiling water. Our method of distinguishing the authenticity of ancient brown sugar is based on the sequence of the process from purchase to use.

1. How to "bubble"?

a) Preparation of materials:

1) 10 grams of ancient brown sugar powder;

2) About 5 observation cups;

3) Stir with a spoon;

4) Measuring cup for measuring water;

5) Boiling spring water.

Let's take an experimental process we did as an example, let's talk about the brewing process.

In order to ensure the fairness and accuracy of the experimental results, we set our own brewing standards. It is to use 10 grams of powdered sugar and 75 ml of boiling water to do the experiment each time. In this way, there will be no differences in the amount of sugar and water used in different test subjects when observing and tasting.

Second, you can distinguish the truth and falsehood of brown sugar through three steps:

1) Smell: Bring your nose to the mouth of the cup and smell the brew.

True sugar: a full-bodied, full-bodied taste of cooked cane juice;

Fake sugar: The taste of ancient brown sugar imitated by artificial flavors is thin and only has a burnt flavor.

2) Look: Look at the color of the soup: the real sugar is the color of cooked sugarcane juice after concentrating, which is natural and heavy. Fake sugar is the color of pigments, thin, clear, and hollow.

Look at the precipitation again: real sugar has more or less precipitation, and some sugars have some flocculent precipitation. If the sugarcane juice is cleaner, there will be less precipitation. Otherwise, there will be more precipitation. "White flavor" fake sugar generally has no sediment.

3) Taste: Taste the taste of the sugar water that has melted after brewing.

Real sugar: mellow, fragrant flavor of cooked sugarcane juice, not too sweet, fragrant on the lips and teeth.

Fake sugar: It is the sweetness of white sugar, which is obviously much sweeter than real sugar.

When you buy sugar in the future, you should pay attention: if it is very cheap, it must be fake sugar. Because of the high cost of real sugar, it is impossible to sell it at a loss. Expensive is not necessarily true. I've also come across fake candy that sells very expensive. It is important to learn to distinguish the real from the fake.

3. Summary: Tips for distinguishing the true from the fake by brewing method:

1) Smell: real sugar: the mellow and rich aroma unique to ancient brown sugar; Fake sugar is a burnt flavor that artificial flavors mimic.

2) Look: 1) Look at the color of the soup: real sugar is the color of natural, heavy and cooked sugarcane juice concentrated; Fake sugar is the color of pigments, thin, clear, and hollow.

2) Look at the sediment: real sugar has more or less sediment; "White flavor" fake sugar has no precipitate.

3) Taste: Real sugar is the sweetness of mellow, natural and rich cooked sugarcane juice; Fake sugar only has the sweetness of white sugar, and it is often much sweeter than real sugar.