Why does the great white rabbit milk candy harden and not sweet?

It's not a matter of softness and hardness, it's the taste, anyway, I don't think it was delicious when I was a child! There is also shortbread, I can't buy delicious shortbread at all, it's too sweet and greasy.

My impression is that the great white rabbit is very hard, but the more it is chewed, the softer it is, and the more it is chewed, the more fragrant it is. On the contrary, the kind of soft and good entrance, super sweet is fake.

Pity, a memory of beauty. Why not study the technological innovation of the old plant? Or the difference in perception. In case of shelf life on the quantity.

The output of the old process cannot keep up, and the price will rise at that time. A lot of people can't afford it.

I make my own meals. The biggest experience of doing catering in recent years is that it is artificially made, and the output is low, which is more delicious. Included lots of local specialties snacks, tofu and much more. Even if the process looks dirty in the present. But it's delicious. Just one change to machine, factory. Most of them become unsavory.

That's the human touch of food

The meals cooked on the earth stove are really fragrant.

So what is the significance of the so-called advanced technology?