In ancient times, the harvested sugarcane was chopped and crushed to remove impurities such as soil, bacteria and fiber from the juice, then boiled for 5-6 hours with low fire, and the water was slowly evaporated under constant stirring, so that the sugar concentration gradually increased. After cooling, the high-concentration syrup would solidify into solid coarse sugar, that is, brown sugar bricks. This traditional method keeps the original nutrition of sugarcane, and at the same time makes brown sugar have a special flavor similar to caramel.