I went on a trip to Guangzhou, had breakfast with my sister's family in the teahouse and had a favorite snack, that's Marafé. This pastry is a bit like rice cake, but it's softer and softer than rice cake, and it smells light. When I was a standard eater, I came back to study the Maracon practice so I could do it whenever I wanted. The real maras are made of flour, eggs, pig oil, butter and fermentation for three days and lastly in a steam cage, which is more time-consuming. I've improved it. It's made of low-wield flour, pig oil, eggs, milk, and so on
