Tatang

Tata sugar is one of the special products with a long history in Liaoyang city. Tower sugar not only has a special flavor, but also has a beautiful appearance, such as plum blossom-shaped and porous, crisp to eat, fragrant and delicious, white and meticulous in color, and will not change after summer heat. Tatang is named after Liaoyang Baita. According to the Records of Liaoyang County, "There are thirteen towers in the northwest half of the city, which are 48 feet, 5 feet and 3 inches high. There is Guangyou Temple in Tarnum ... There is a well in the south of the temple, which is called Tower Sugar, which is not sticky after the summer heat ...". Well water is said to be the water gushing out from the sea eye of Baita, which is clear and sweet. In Ming and Qing Dynasties, people led this water to make tower sugar, which became Sophora japonica honey wine, and sometimes it was a tribute to the court. Raw material formula: 5 kg of sugar, 1.8 g of alum, 15 g of spice, 1 piece of vanilla slice, and appropriate amount of water. Production method: 1. Sugar melting: put water in a pot, add sugar, stir it, heat it to boiling, and then filter it with a sieve. 2. Boiling sugar: After adding alum to the filtered sugar solution, heat it to 156℃. 3, cooling; Put the boiled sugar blank on a cold sugar plate, add spices and vanilla slices, and then cool to 65-75℃. 4. Tamping: Tamping the cooled sugar blank, and injecting a certain amount of air to make it plum-shaped and porous. 5, dicing: cut the white tower sugar into long specifications. 6. Storage: Keep it below 15℃ without moisture, and it can be kept for 1-2 years, and it will not change after summer heat.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)