每年的十月,义乌的空气中总散发着甜甜的味道。记得小时候,我最喜欢一本书,书名叫《甜甜的糖》。书中说甜菜能做成白糖,甘蔗能制成红糖。那会儿我总是很疑惑,心想这长长的甘蔗,汁是浅绿、浅黄色的,怎么榨出来就变成褐红色的红糖了呢?这次,又等到了丰收的季节,目睹了红糖的旅程。首先就是把整捆的糖梗放入榨糖机绞糖,炸出的糖水慢慢流入大锅中,底下用大火煎熬。这样的锅从大到小一共七口,依次排开。糖水在第一口锅中熬 Every year in October, Yiwu always exudes sweet taste in the air. I remember a kid, I like a book, the book called “sweet candy.” The book says sugar beet can make sugar, sugar cane can make brown sugar. At that moment I was always puzzled, I thought this long sugar cane juice is light green, light yellow, how squeezed out into the brown sugar brown it? This time, and wait for the harvest season, witnessed Brown sugar journey. The first is to put the whole bunch of sugar straw into the sugar machine twisted sugar, fried sugar slowly into the cauldron, the bottom of the torment. A total of seven such pot from big to small, followed by row. Sugar boil in the first pan