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Mo Zhu takes viewers on a flavorful dive into real traditional Chinese desserts, arguing that foreigners often find Chinese sweets not as sweet or familiar as Western desserts. She explains that ancient China used glutenous rice and a mix of grains to craft iconic treats, spotlighting the sudo and hanguo regions as foundational. The video follows her to a century-old pastry shop for a first tasting, where she introduces a glutinous rice exterior with red bean filling and discusses the chewy, balanced nature of such desserts that many older Chinese generations adore, while cautioning that they can be hard to digest for those with sensitive stomachs. She then explores a Hong Kong style dessert shop in Shanghai, sampling a range of confections from crispy, cookie-like pastries to silky milk-based treats and fruit-forward cups, highlighting how Chinese sweets can be soft, porridge-like, or liquid, rather than always solid. The journey moves through Suzhou, where Mo Zhu highlights the citys
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