The filling can include sugar, peanuts, sesame, and coconut, making it a traditional Chinese snack. The master will demonstrate the entire process of making this delicate candy, which involves pulling thousands of fine strands from maltose syrup.

The combination of sugar green onions and white dough was a popular street snack in the 1950s and 1960s. The master will prepare it fresh on-site for students to taste.

Traditional candied hawthorn is made by skewering hawthorn berries, but over time, variations have emerged using ingredients like yam, black dates, and oranges. A copper ladle is used to melt white sugar with water for the coating.

A traditional folk snack and art form, where the master can create various traditional patterns according to the students' preferences. Students can also taste the flavors of this traditional treat.

Using a bamboo skewer, the maltose is spun around to form a coating, and finally, two pieces of cookies or specially made pancakes are sandwiched around the maltose.

Made primarily from glutinous rice flour, white sugar, roasted unsalted peanuts, sesame seeds, and brown sugar. After steaming the glutinous rice mixture, it's poured into crushed peanut and sesame sugar. Using scissors, the mixture is cut into small pieces, then coated with crushed peanuts to complete the treat.

The sound of "ding ding" is heard when a hammer and chisel are used to break the sugar blocks in a bowl. Students can take a hammer and chisel to imitate the traditional craft taught by the master.

A popular delicacy and dessert in the Chinese community, tangyuan is traditionally consumed during the Lantern Festival and Winter Solstice. It symbolizes family unity and togetherness.