The traditional cooking process of brown sugar is very complicated. Sugarcane is chopped and crushed, and the squeezed juice removes impurities such as soil, bacteria, fiber, etc. 18 serial pots are boiled with low fire. After juicing, foaming, water catching, filtering, ladle shaking, sand beating, molding and other processes, different pots undertake different tasks, and undergo "five squeezing, three filtering, two floating and one sinking" about 10-12 hours
