When the ancients made brown sugar, the last step was how to solidify the cooked red syrup into red cubes.

The process of boiling sugar by indigenous method is mainly to use cattle or horses to pull the wood mill repeatedly in circles to squeeze out the sugar juice from sugarcane. Now we use a juicer. First, use an electric juicer to extract sweet juice from sugarcane. First, prepare the squeezed juice in the pool, and then put the sugarcane juice into a large earthen pot on the earthen stove to cook.

During this period of boiling sugar, the whole pot kept burning and boiling. The fireman kept adding firewood to the stove to ensure the stability of the fire during the sugar boiling. In sugar boiling, the sugarcane juice poured into the "soaking pot" is digested, filtered and disinfected to remove impurities and dregs in the sugarcane juice, and then the filtered sugarcane juice is poured into the "sugar pot" and stirred up and down continuously. Under the cooking of fire, the water in the sugarcane juice is evaporated, and the sugar juice slowly condenses and turns amber, floating and fluctuating in the cauldron, emitting a sweet taste. Finally, the master put out the fire at the bottom of the pot, and then scooped the steaming brown sugar juice into the wooden trough and flowed into the "sugar plate" for precipitation and cooling to form brown sugar blocks. The whole boiling process takes about 2 hours. During the whole processing, people come to visit and taste.

This indigenous brown sugar is a pure green agricultural product without any substance, which has the effect of clearing away heat and enriching blood, and is a nourishing good product for pregnant women and the elderly.