Pingchao brown sugar Beijing dates production technique is a traditional skill project in the fourth batch of representative projects of Nantong's municipal intangible cultural heritage. The brown sugar Beijing dates originated in Pingchao Town, Tongzhou District, Nantong City, and has a history of more than 200 years. The Yang family moved in from Jiangnan around the end of the Ming Dynasty and the beginning of the Qing Dynasty. By the time of Yang Xingguang, the family was prosperous and wealthy. Yang Xingguang married Gu. Gu was smart, virtuous and capable. Her greatest contribution was to improve the recipe of Yang's family-inherited Beijing dates, making this tea snack loved by the locals famous and becoming a delicacy in the Jianghai Plain. Because Gu's ancestors had been imperial chefs in the capital, this fried snack that looks like a date was named "Beijing Date". Pingchao brown sugar Beijing dates grinds glutinous rice into powder to make the "Beijing Date" embryo, and then boils this batch of soaked brown sugar to make the "Beijing Date" covered with syrup, which becomes a crispy food. Yang Gu made further improvements to the production process of brown sugar Beijing dates. The raw materials are high-quality glutinous rice, brown sugar, maltose, vegetable oil, etc., and glutinous rice flour. After twelve sets of processes such as dough making, frying, sugar extraction, impurity removal, and sugaring, the product has a smooth surface, brown in the middle, and golden in the inner. It tastes fragrant, sweet, loose and crispy, and you will never get tired of eating it. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)