This brown sugar keeps the raw ingredient without refinement in order to keep more vitamin and Mineral Substance, grandfathers and grandmothers told us that authentic traditional brown sugar has to be stewed slowly by the firewood. The duration and degree of heating of stewing brown sugar should be paid great attention. If the stewing period lasts one more minute, then the surface of brown sugar can’t be lumps; if the stewing period lastes one less minute, then the sweetness of the brown sugar will not be enough. Guangxi brown earns the name of “ Eastern Chocolate”.
If you take a small piece of it into your month, it will be melted soon, sweet but not greasy, you’ll feel the aroma of sugarcane.