How they made Chinese rice Wine..

Everywhere in China, people care for a drink. Through the years, the Chinese have produced a number of rice wines popular until this day. One of the most famous being 'MouTai' which bears a real smooth aftertaste. 

They typically place the rice wine biscuit or 'Jiu Bing' into large tanks and let them out on nature's course of the weather in every season to aid in the overall brewing process. So that is how it comes about differences in taste depending on the geographical setup whereby places with mountain ranges or rivers would produce a different taste in the end product. Then there are the days left for fermentation as you can see here, when bacteria would work on providing different tastes through their oxidizing process. 

Imagine what we drink had always been the produce of a number of different bacterias and how they worked them out for us to drink and enjoy in the end. Take a look at these large tanks where they store and brew their wines for years and years without exposure. Some were left by the ancestors for hundreds of years even and nobody knows how long exactly it had been left there. A lot goes on for saving up the best for last.. that is if you are still alive.. 

A bread bun for Lunch and Sweet Candy for Evening snack..

"Thank you very much for the hearty squarish cheese bread bun".. I know you told me there are 3 types of cheese inside.. but I would not know how it tastes like until I try it.. So I am going to put it into my big pocket.. I guess they are tasty and I prefer to save the best hour in the day before I consume.. Maybe just for lunch.. And I know that is going to reserve coins I have been saving up in the pocket.. . Happily impersonating my soft toy.. to whom I speak to quite often... Helps me to keep the bun.. but before long, I would just eat it.. I remember the taste is good...

And then for the evenings, sometimes you just don't want anything heavy.. just a light snack is fine.. I tried these, almond candies from Taiwan.. really nice .. They use honey to embody each chunk and the Almonds are kept afresh similar to the ones reserved in their shells. Haven't I heard almonds are super good food for the skin, the eyes, the hair and what else??....

Magical Cucur's of the East - How do they Taste?

Cucur is the Malay name for an Asian Malay culture snack usually deep fried in oil after it is dipped or coated long enough with flour mixtures. There are many types of cucur and one of my personal favorite is the Cucur pisang or 'Banana Cucur' which promises the original scent and sweetness of bananas deep fried and coated with a crunchy coating. It does feel like eating a fruity version of KFC chicken replaced with the fruit of choice and in this case these are Cucur Pisang.

As the way to make Cucur is highly dependent upon each household ingredients and methods, you will be surprised that some of the best ones are made by housewives. This one here is another one stuffed with green beans inside and it tastes sweet of its original flavor. Green beans are great food that are known to improve complexion and reduces red spots. Nevertheless, in form of being Cucur, one can not be sure that these health benefits would still apply as the heat from deep frying may have already stripped them of their natural goodness. However, these food would mark worthy for being extraordinarily tasty and delicious!!