Chinese folk have a folk saying that food has five flavors, namely sweet, sour, bitter, spicy and salty. The connotations of the four flavors all correspond to some embarrassment and hardship in life. Only sweetness is used to describe a certain happiness. The acquisition of sweetness is equivalent to a certain state of enjoyment. Sugar is also the most popular food and condiment from ancient times to the present. Before sugar was invented, eating fruits and vegetables and honey was the only way to acquire sweetness, fruits and vegetables are difficult to store and honey is even more rare, and it is difficult to prevent people from ingesting sweetness.

If we say that the invention of labor tools makes people enter the age of civilization, the second largest invention lies in fermentation technology. In addition to prolonging the shelf life of food in another form, such as bread and pickles, and allowing people in the new primitive civilization to begin to preserve food through periods of extreme climate, environment and food shortage, fermentation also extracts another flavor different from the original taste of crops-a kind of fragrance and glycol from grains under the action of natural forces.

This kind of fragrance and alcohol comes from wine. Wine has been fascinating since ancient times. What's more, it captures alert apes. "Orangutans are good wine and clogs, while people have something to take, and they are tempted by two things" (source "Guo Shi bu" by Tang Li Zhao).

The process of wine making is to convert the sugar of grain into some kind of slurry through the action of amylase, and then ferment into wine with distiller's yeast after the saccharification step is completed. The slurry is the most primitive sugar. In other words, the distiller invented a method of making some kind of syrup in the process of grain brewing. This syrup was later named "syrup", and the main raw materials were wheat glutinous rice and other grains, later generations are also commonly known as maltose, and it should have the word "", which is an ancient word for sugar. It is maltose with higher sweetness after adding glutinous rice or rice to maltose. Generally, the concentration is higher, and some are solid.

The earliest record of caramel comes from the "Daya part" of the Book of Songs compiled by the Western Zhou Dynasty. The original text "Zhou Yuanshu" means that the land of Zhou is fertile, and even rice and endive are as sweet as rice ". The appearance of the characters" Yi "in historical materials proves that there was a phenomenon of artificial system at least in the Western Zhou Dynasty, instead of being said to be from Persia, in the Book of Rites, there is also a saying that housewives should use" dates, chestnuts, syrups, and honey to be sweet "to serve their relatives in the family. It can be seen that syrups are also a kind of daily food rather than just enjoyed by the royal nobles.

To the Northern Wei Dynasty, Jia Sixie's "Qi Min Yao Ju" (Article 89) contains detailed records of various varieties of molasses and molasses, including raw materials, preparation methods, properties, uses, etc. For example, "white buds" are used for making "white" and utensils are carefully polished, "black" is made of "green buds" and "amber" is made of barley malt, there are also records of making sugar pieces into sugar pieces for daily banquets after being cooled and exposed to the sun at that time, and there are also many references to the literature, which are rich in text. It can be seen that the maltose making process has been mature and complete by this time, and the sugar making method has basically been used until modern times.

The caramel also has certain medicinal value. The book "Treatise on Febrile Diseases" compiled by Zhang Zhongjing in later generations records the xiaojianzhong decoction for nourishing the deficiency cold of spleen and stomach. Among them, caramel used to reconcile the medicinal materials, simmering and toning and relieving pain plays an important role. In addition, Li Shizhen's famous book "Compendium of Materia Medica" writes that caramel can cure polyose can cure thirst or apply externally to treat burn and boils, daily consumption is also healthier than sugar.

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