"Mom, you put so much sugar and oil."
Chen Sufen watched as Tong Huaqiong poured sugar and oil into the mung bean paste and felt a pang of heartache.
"To make tasty pastries, you have to be generous with the ingredients," Tong Huaqiong said.
Though sugar and oil weren't considered rare by the common folk of that era, not every family was willing to indulge in them.
Unlike later times with abundant resources, people no longer bent over the fields daily only to risk high blood pressure, diabetes, and high cholesterol, discussing sugar and oil without fear; to them here, sugar and oil were treasures.
Only by being generous with sugar and oil in pastries could one attract customers.
Tong Huaqiong thought about how people in the future would reduce sugar even in milk tea and realize that highly-praised pastries were often not sweet.
Here, pastries that aren't sweet would likely be cursed as unscrupulous business tactics, dooming one's avenue for earning a living.
