2. Yiwu brown sugar
According to the Records of Yiwu County, Yiwu brown sugar has a history of more than 400 years. During the Shunzhi period of Qing Dynasty, Jia Weicheng of Liyan Village, a Buddhist temple, first introduced the method of planting sugarcane to make sugar from Wenzhou. Liyan Village is the birthplace of "Sweet Cause" in Yiwu. During the Qianlong period of the Qing Dynasty, Yiwu people exchanged brown sugar for chicken feathers to make ginger candy and waved bells to enter the market. At the beginning of the last century, the sugarcane area was dominated by Buddhist temples and kiosks, and gradually expanded in the 1930s, covering the whole county. The peak of sugar production of sugarcane was 1946 (in 35 years of the Republic of China), and the planting area reached more than 60,000 mu, ranking first in the province and becoming a key sugar-producing area in the province. Every winter around, a large number of sugarcane ripens, and at first glance it is really a green gauze sugarcane forest. Sugarcane is everywhere, and the air in villages and towns is filled with the thick sugar fragrance. 1929 (Republic of China 18), the brown sugar produced by Huang Pei Mark in Yiwu won the special prize of West Lake Expo, and Yiwu green brown sugar became famous from then on.
3. Healthy brown sugar varieties
The common varieties of health brown sugar in the market mainly include "ginger juice brown sugar" (mainly adding ginger (ginger powder, ginger juice, and sometimes scallion)) and "mothering brown sugar" (mainly adding red dates and pepper (motherwort as a Chinese herbal medicine is not allowed to be added to food according to national regulations, so mothering brown sugar does not contain motherwort components) and "mother brown sugar" (mainly adding donkey-hide gelatin and pepper).