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Today, I will show you the process of making Longxu Tang, a traditional hand-made Longxu Tang in Xiangxi Province. It's four o'clock in the morning. My father starts to boil the sugar. First, chop all the malt. This is convenient for grinding. Add two spoons of rice cake to the stone mill. Put the malt water into the stone mill to grind. This process is a bit similar to stone mill tofu. Forty years are like a day. My father still practices the method of traditional stone mill grinding. With just a spoon and a grinder, although it takes a lot of energy and is not as effective as a machine, it can better preserve the nutrients and flavor of the malt. Then wash the pot thoroughly and prepare to boil the sugar. Pour two-thirds of the malt syrup into the pot. Add half of the water. Pour the glutinous rice flour into a glutinous rice mill. The first step of boiling sugar is to boil the pot. The whole process of boiling the pot requires constant stirring. My uncle is in charge of the pot, and my aunt is in charge of the fire. My aunt and uncle have been boiling sugar for more than 40 years. In this kitchen, I seem to feel the stop of time. Old stone mill, old stove, firewood pile. These good things are helping us to remember and recall the past. Gradually, the malt syrup and rice flour are mixed to become silky. After an hour, it reaches boiling point. Take it out and transfer it to another cold pot. Pour in a few bars of cold water. Then pour in the remaining one-third of the malt syrup. This is the second step of non-stop fermentation. The pot is ready, but the sun hasn't risen yet. While waiting, I chatted with my aunt. I learned that the sugar rice sold in the past is now out of stock. And in the market, people often use the same price to buy non-authentic sugar from other places. After a half-hour of non-stop fermentation, the fire is turned on again. Turn on the second time to boil the pot. As expected, the sugar made by professionals is already sweet enough at this step. It's sweeter than the one made by professionals. After boiling for half an hour, take it out and pour it into a bag to filter it. While filtering, shake it gently and don't shake it vigorously. At this time, the juice is clear and bright, with a light green color. I can't help but want to have a taste. This is my sugar water. It's moderately sweet and has a strong fragrance. The fully filtered sugar residue can be used to feed the family. Pour the sugar water into the pot and start to boil the sugar. After one and a half hours, the water reduces and the color gradually turns yellow. With this dense bubble, it's a water basin. This is the best time to drink sugar water. Have a sip of pure sugar water. At this time, it is more dense and sweeter. As if a warm stream has entered the heart. Next, the sugar water will turn golden yellow. Even the steam is full of dense sweetness. After two hours, there will be big bubbles. It means that you need to start stirring the sugar with a spatula. During this process, you can't stop for a moment or the pot will burn easily. Stir until there is a clear resistance. Leave some charcoal fire. Keep stirring until it's smooth and shiny. There will be big sugar bubbles on the edge of the pot. When the sugar bubbles can stabilize the resistance, it means that the time is ripe. From four o'clock in the morning to eleven o'clock in the morning, the sugar water is out of the pot. It's crystal clear and very attractive. Put the maltose in cold water to cool. Have a taste. At this time, the state is not sticky, but a little sticky. Wait for the maltose to cool. Put the sugar on the dark board and apply a thin film. The cooked corn starch is used to prevent sticking during the sugar pulling process. Sprinkle it wherever you want to touch the sugar. After the sugar is cooled, put it back in the pot to heat it up. You have to grasp the softness of the sugar to pull out the successful longxu sugar. Put it on the board and start pulling sugar. This process is the process of making white maltose. Through repeated pulling back and forth, maltose turns from the original caramel color to a very shiny white color, but it can't be pulled too hard. Twist it into a ball. Put it in the corn starch and start pulling longxu sugar. Poke a hole in the middle with your finger to make it a circle. Next, keep twisting the maltose and then pull it back and forth. We can understand it as a whole sugar. Pulling it back and forth through the loop makes it deform. I don't know how many times to repeat this action. The process of pulling sugar is similar to that of pulling noodles, but it's more complicated. For the aunt and uncle who have many years of experience in making sugar, just treat it as a game to compete in this square. Cut it patiently until it's as thin as hair. Look how thin it is. It takes 20 minutes to pull a longxu sugar. Use a wooden stick and a knife to cut it into about 10 cm long. This is more convenient to eat. Put the cut longxu sugar aside. It won't stick to your face when it's cool. Wow. Try the longxu sugar. It's super delicious and not sticky. And the taste of the corn starch is fragrant. Each state of maltose has its own taste. Longxu sugar is really melted in the mouth. The rest of the maltose is also pulled into longxu sugar in the same way. My dad came to the scene to learn. The aunt said it looked simple, but it was very laborious. You have to pull it hard, but you can't squeeze the sugar tight in your hand. Pulling longxu sugar is the most important technique. Ordinary people can't do it. And the process of making sugar is also extremely important. The sugar in longxu sugar can neither be old nor tender. If it's old, it can't be pulled, and if it's tender, it can't be pulled. So the charm of Chinese traditional cuisine is that it doesn't pursue precise recipes and proportions. It's more about the accumulation of experience that makes the craft more delicate. For more than 20 years, this is the first time I've seen the process of making longxu sugar. I saw him pour thousands of miles from malt to sugar. I was amazed and amazed. Look at this cross-section, it's as thin as a hair. In addition to being as thin as longxu, it is also suitable to describe it as sweet and crispy. A pot of sugar is torn apart. This is all longxu sugar. My aunt's family has all kinds of sugar. She asked me to bring a bottle of Jiaojiao sugar back to nourish my stomach. Jiaojiao sugar. Before I came here yesterday, my relatives asked me to bring some longxu sugar back. My aunt also gave me a few catties. Go to my aunt's house to eat and take with you. The two-hour drive seems to be more than worth mentioning compared to 40 years of long-distance running. From dawn to sunset, I am very grateful for this wonderful and sweet journey.