Ice cream

"It's sweet, it's sweet, it's sweet, it's sweet, it's sweet, it's sweet, it's sweet, it's sweet, it's so sweet, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good, it's good!" -- do you remember this song? Remember, when you were a kid, you could hear this iced tummy from Feng Xiaoquan, and listen to it today while you're writing a blog. It's so powerful that you seem to remember the old alley, the big tree, the childhood partners, the snacks that you can only eat in a few years. The memory of sugar tarts, which only sell at spring festivals, are luxuries. The first series of tarts are said to be big and small, big ones are below, little ones are on top, and they wear a bamboo in the middle, so they're called sugar. This statement, also found in The Nightingale Court, is probably reliable. There are three types of old Beijing sugar sluice, one of which can be made from malt sugar (known in Beijing as rare sugar) and the other can be red from the mountains, not as long as a normal sugar sluice, with a joint of bamboo, but with more than five feet, with a string of string and a colour flag on the head, which is the most sold in New Year's plant. The other one was glued with sugar, and then colded with a frost and smell. It's ice cream, a thin layer of sugar, it's transparent, it's not sticky. There are a wide variety of materials available for sugar beading, such as sea beaks, mountain medicine, mountain beans, almonds, grapes, oranges, walnuts, but with the red in the mountains. And once upon a time, the Cymnasium was made with sugar, with no bamboo stickers, and each mountain red or seagull was separated and placed in a cardboard box. "Sweet, cold, winter and night, good for coal." I'm going to introduce this one today -- the greasy old Peking snack of spring