Candy is a wonderful flower among many sugar products. Modern candy has fine technology, high sugar yield and pure ice and clean finished product, beautiful appearance, moderate sweetness and not greasy throat, and still has the fragrance of raw sugar cane itself. Such candy is now easily available and cheap to become a seasoning for families.

However, we know that before every daily necessities enter the industrial scale production, it always needs a long development process in terms of raw material acquisition, technological process and so on. We stand at the peak because our predecessors laid it, and crystal sugar has also gone through the development stage from being invented to the gradual maturity of technology to being available for purchase at will.

The sugar-making history of sucrose reached its peak in the Tang and Song dynasties. In the middle of the Tang Dynasty, the imported Indian sugar-making technology was localized and transformed, and the dripping method was invented. "The color and taste are more and more far from the western regions" (New Tang Book). Sucrose gradually became popular and gave birth to large and small sugar mills all over the country. China's climate is suitable for sugarcane, and its materials are simpler, this production method has also been used until the Ming Dynasty. Also in this period, the appearance of rock sugar added life to the sugar family.

During the reign of the Tang Dynasty, there was a crystallization method to make crystal candy among the people in Suining area of Sichuan Province. The title of crystal candy has not yet appeared in historical materials. Su Shi, a poet of the Southern Song Dynasty, wrote in his poem "Sending Monks from Jinshan Township to Shu Kaitang", "The ice plate recommends amber, how can it look like icing sugar, another poet, Huang Tingjian, wrote a poem" Ode to Send Sugar Frost Again ", saying that" sending sugar cane cream far away is more delicious than Cui Zi's crystal salt ", which shows his love for crystal sugar.

The title of icing sugar not only explains the early production method of crystal sugar-crystallization, but also is an appropriate metaphor for the character of crystal sugar. The early crystal sugar was naturally crystallized from sucrose after boiling. It is said in the "Frosting Spectrum" written by King Zhuo of the Southern Song Dynasty that it was invented by a monk surnamed Zou. In the same article, lychee, bayberry and other regional fruits are also used to compare the rare high quality of crystal sugar and five regions with excellent sucrose, what's more, Wang Zhuo's hometown, Suining, Sichuan.

Because the early crystal sugar making process was very troublesome, the sugar craftsman also failed to get to the point. It can only be attributed to fate. Some of them became rich due to a large amount of crystal sugar, and some of them did not receive the particles. They even linked this to the prosperity and decline of the family. As a result, rock candy was very rare and valuable. State and county officials went to the countryside to collect strong demands, but the output could not keep up with the demand of the aristocratic royal family, and the early production of rock candy declined.

Until the Ming Dynasty, through the development of the Song and Yuan dynasties, crystal sugar has formed a very mature sugar-making process. In Volume 6 of "Gan Away" written by Song Yingxing in the Ming Dynasty, a more complete sugar-making system is mentioned, including sugarcane planting, sugar-making equipment, process flow, character use, sugar industry economy, etc., and the method of multiple squeezing similar to modern technology to extract purer sugarcane juice, at this time, three categories of "frozen ice", "white frost" and "red sand" have been developed, that is, rock sugar, white granulated sugar and brown sugar, and the process is perfect and more popular.

The sugar-making method in the Ming Dynasty has also been used until the industrialization of sugar products in the Republic of China. Today's crystal sugar is no longer rare, but different brands also have differences in materials and techniques. Bee brand has insisted on using traditional techniques and natural sugar cane to make sugar since 1956. Its heart has not changed at the beginning of 65. It has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese for many years. In 2015, it was certified by Guangxi Time-honored brand, now there are traditional sugar, brown sugar, brown sugar, rock sugar and other sugar products, with stable quality, sweet and mellow taste, which is the result of the efforts and inheritance of generations of technicians.

If you want to know more about bee brand traditional craft sugar, please contact online customer service for consultation or move to Tmall, jingdong, pinduoduo official stores to buy, or call0774-5824061;0774-2037181;0774-2037180.

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