The iced meat

Ice meat, I wonder if it's the soul of a traditional moon cake. Stealing thought so. Ice meat accounts for a large proportion of some traditional monthly pie pies. And there's a mooncake called sweet meat, and ice meat is the most visible. I didn't really like ice meat. In the days when the moon cakes were only eaten earlier, but if you bite/see the bright, crystal fat in the moon cake, you must be busy spitting/stucking. Because fatty = fatty = fatty = long-sprout. When I first made the moon cake, I wanted to throw out the ice cream instead. This is not only a matter of saving, but also of reducing heat. However, it was the first time that ice meat had been made in order to replicate the pure taste of the moon cake. It was raw meat. White fat, greasy feeling. There's subconscious resistance inside. It is surprising, however, that, with sugar, alcohol and time, raw fats become crystallized, the greasy feeling disappears and a esterrome comes out. No wonder it's called ice meat -- crystal-like ice. Although it was used for many months, it did not feel as important as it was added. Until once, not for moon cakes, the taste of the pie was always dissatisfied, as if almost anything. And suddenly I think of the last bit of ice meat. Miracles happen: once iced meat is added, it's all over again. It turns out that ice meat is really nothing. Later, ice meat was stopped. It's almost mid-autumn, it's for the moon cake, and it's natural to have ice meat. And this time, it's made with a clinker, and see if it's any different。