The earliest understanding of mash was at the home of an old political commissar of Hubei Public Security. My aunt is very simple, but there are two delicious foods that I have never forgotten. One is the home-made stewed carp. I was so greedy that I was so disappointed that I haven’t forgotten for twenty years, and the other is the mash. The aunt called the rice wine mash, mixed the steamed rice with steamed glutinous rice, and put it in the pot with a lid for fermentation. The prepared rice wine has a faint smell of wine, which is used to cook poached eggs or rice balls. It is almost dead. I once drank three large bowls!

　　The good glutinous rice was steamed and fermented It produces a fascinating wine aroma, so it has better digestion and also promotes gastrointestinal blood circulation. It is a warm gospel for people with weak digestive function. When my wife was in the confinement period, I had made small dumplings of mash for her, which were decorated with bright wolfberry, light sweet fragrance of mash and soft glutinous rice balls. It was indeed delicious. Recently, I also learned to make glutinous rice balls with cheese filling. Using cheese and glutinous rice flour, I can make small rice balls full of milk.

　　Mash is also called rice wine or sake brewing, and it has a wide range of eating habits in the area south of the Yangtze River in my country. Every month, the girl cooks a poached egg with rice wine and brown sugar, which is easy to digest and warm the palace. The woman who is a mother in the middle of her confinement is still not well-suited to her daily diet. She can often drink rice wine, stewed eggs or small dumplings, and have some prolactin effect. In fact, this diet of mash can really supplement carbohydrates and protein, and it is low in fat, does not increase gastrointestinal pressure, and its taste is also very suitable.