The traditional local sugar cooking technology began in the Han Dynasty and flourished in the Tang Dynasty. Wu Kai, a temple in the Ming Dynasty, recorded its technology in detail. Comprises the basic steps of juicing, foaming, water displacement, sugar release, sanding, molding and the like.

Earth brown sugar is completely boiled by hand, and these sugars are crystallized by physical methods from the juice extraction of sugarcane to the final product storage. Sugar has obvious sandy structure. The basic physical properties of brown sugar are recorded in the fifth volume of Compendium of Materia Medica Fruits as "condensed as stone and broken as sand". "Compendium of Materia Medica" records that "Shizhen said: This purple sand sugar is also! Method out of the western regions, Tang Xuanzong make people take its method into China ".

"Quannan Magazine" has the following record: "Cook brown sugar with sugarcane juice and make it white. Chop the duck eggs and stir them to make the dregs float. " Sweet brown sugar is brown sugar. "