Wine, when first made, used cooked rice or millet with sprouted grains or fruit mixed with water. After a few days, these mixtures became sweet alcohols. These were the dominant wines found in the earliest of tombs. Writings in these very tombs document that consuming sweet foods, and probably sweet drinks, were ways to heal muscles. There are other examples all found in the earliest of writings in China and other parts of Asia. Desserts do not have origins in the modern world. One part ripe berries with two parts of honey and another part of berry or grape juice, called tzu, was boiled five or six times. This was known as mi chien. Berries and other foods made this way were dried in the air, and then used at special times. How special? From the earliest of times, foods made similarly such as plums, Chinese strawberries, pieces of peeled arrowroot, and quince were sent to royal families along with sweet wines.
Sweet wines were the dominant beverage sent as tribute as early as 200 BCE. Kings and emperors used them on special occasions. They offered them to their guests after eating, and sometimes between meals. When eaten during the latter times, these snack foods were overindulged in.
Honey was probably the first sweetener used to make these items and other dessert foods. Malt sugar came into use a bit later; and cane sugar some time after that. Even sour fruits were made sweet; some were carved into the shape of flowers, others were made sweet and sold plain-looking in the marketplace.
Early sweets made by or sold to ordinary folk were reported available on the streets of Hangzhou and other cities. Litchis and persimmons were popular; interestingly, when these were written about, they were called ‘cakes.’ They were available and for sale as were lotus seeds, arrowroot slices and watermelon strips. Yes, desserts were designed to be enjoyed from the first written record until today. Yes, they are decadent; and most importantly, they are delicious. Restaurants should use them as tribute to their customers. They should give out a few small sweets as a snack after meals are finished. They can make small gift bags with a few of them inside, attaching them to business cards or take-away menus. They can sell larger packages of these sweets for customers to take home. They can serve as a continuous reminder of the meals they enjoyed. Use them to replace, or in addition to, fortune cookies. Giving sweets can aid the bottom line and leave customers with sweet thoughts about your eatery. |
