Qiu Yingying is reborn and bound to a learning system.

Her exclamation attracted the attention of several fans nearby, who all gathered around.

A middle-aged man picked up a cup of pale green drink, the label of which read "Bijian Geng" (碧涧羹). This is a classic dessert from the Song Dynasty, made from celery, mung beans, and almonds, ground into a paste, boiled, and sweetened with rock sugar. Its color is as green as a mountain stream, and its texture is delicate and smooth.

"This flavor is so unique," the man said, his eyes lighting up after taking a sip. "The fresh aroma of celery and the rich flavor of almonds blend together perfectly. It's refreshingly sweet without being cloying at all. I've never tasted anything like it before."

On the other side, several young girls were admiring a plate of "lychee paste." This dessert originated in the Yuan Dynasty. It's made with fresh lychee pulp, cooked with rock sugar and agar until it solidifies. Once cut into small pieces, it has a translucent, crystalline appearance, resembling tiny pink gems. "It's amazing!" one girl exclaimed, chewing on the lychee paste with delight. "The lychee aroma is incredibly rich, the sweetness is pure, and the texture is chewy and bouncy—it's so delicious!"

On Qiu Yingying's dessert table, each dish has its own unique characteristics, and behind each dish lies solid craftsmanship and profound cultural heritage.

The "pine pollen cake" she makes is a classic dessert from the Ming Dynasty. It is made from pine pollen, glutinous rice flour and honey, and is steamed. It has a golden color, a unique fragrance of pine pollen, and a soft, sweet taste.

"Lotus Root Starch Osmanthus Sugar Cake" originated in the Qing Dynasty. It is made with lotus root starch and glutinous rice flour as the skin, and the filling is osmanthus sugar and crushed walnuts. After steaming, it is sprinkled with a layer of dried osmanthus flowers. It has the delicacy of lotus root starch, the sweet fragrance of osmanthus, and the crispness of walnuts, with rich layers.

"Almond milk" is a dessert that has been passed down from the Song Dynasty. It is made by grinding southern almonds into powder, adding rock sugar and milk and simmering it slowly. The texture is delicate and silky, and the rich aroma of almonds is mixed with the warmth of milk, making it sweet but not greasy.

"Lotus Seed and Lily Bulb Soup" is a classic traditional sweet soup. The lotus seeds are stewed until soft and the core is removed, and the lily bulbs are sweet and refreshing. A little rock sugar is added for flavor. It tastes sweet and moist, and is very refreshing.

In addition, there are more than ten traditional ancient desserts such as "Honey-preserved Kumquats", "Rose Paste", "Chestnut Flour Cake", "Yam and Jujube Paste Cake", "Bean Flour Cake" and "Mint Cake", covering classic styles from the Tang, Song, Yuan, and Ming dynasties. Each one is made with great care and attention to detail.

To recreate these desserts, Qiu Yingying began preparations a month in advance. Initially, she was simply amazed by the sugar cake she tasted at the folk exhibition, so she inquired everywhere and found the master craftsman, persistently pleading with him to teach her how to make it.

She has been learning traditional desserts in the systematic learning space for a long time and has been practicing constantly. The teachers in the learning system have taught her many lost recipes.

Many ingredients were hard to find, so she searched all over the suburban farmers' markets and time-honored herbal medicine shops.

Lacking experience in the craft, she experimented repeatedly. She adjusted the filling of the "Jade Dew Dumplings" more than twenty times before finding the best ratio of white plum, sandalwood, and honey.

She always felt that the sweetness of cakes in the past was a straightforward joy, while the sweetness of traditional desserts was a rich and mellow flavor that needed to be savored slowly. Every bite contained the wisdom of life from our ancestors—a delicious legacy left to us by our forefathers. When making these desserts, her whole mind was at peace.

"I used to especially love cream cakes; I found their rich sweetness to be the most satisfying."

While fans were tasting the cakes, Qiu Yingying chatted with the staff next to her. "It wasn't until last year when I accidentally ate a traditional sweet cake that I realized that sweetness can have so many layers. It's not just straightforward sweetness, but also the fragrance of the ingredients themselves, the elegance of the spices, and even a little bit of the taste of history."

Since then, I've been fascinated by the idea of ​​rediscovering these forgotten ancient desserts so that more people can taste this unique sweetness.

With increasing praise from fans, long queues gradually formed in front of Qiu Yingying's dessert table. Many fans even returned specifically after tasting other desserts, wanting to try her traditional ancient desserts again.

"This pine pollen cake is absolutely amazing! It has the aroma of pine pollen and a very gentle sweetness that isn't cloying at all."

"I love the rose balm the most. The rose scent is so rich and natural, not artificial. It's so authentic!"

"I'd only ever seen these ancient desserts in TV dramas before, I never thought I'd actually get to eat them! They taste so much better than I imagined, Qiu Yingying is amazing!"

"I could eat this lotus root starch and osmanthus sugar cake for the rest of my life! The texture is soft and chewy, and the fragrance of osmanthus is so soothing. After eating it, I feel gentle all over. No wonder Zhen Huan missed it so much."

The four sisters in the living room looked at this scene with smiles of relief on their faces.

"Looks like everyone knows what they're doing!" Guan Juer clapped her hands excitedly. "Yingying's efforts haven't been in vain; these traditional ancient desserts really touched everyone's hearts!"

Fan Shengmei said with a smile, "I knew she could do it. From simply loving to eat cake at the beginning to now being able to calm down and study traditional desserts, she is really great. She is very serious and dedicated to her work."

Qu Xiaoxiao rarely agreed, saying, "She does have some talent. These desserts are definitely much more flavorful than those fancy modern desserts, especially that lychee paste. It looks delicious. I'll ask her to make me a batch sometime."

Andy smiled and said, "Yingying's success lies in her pure love for desserts. From liking them to studying them, and then to persisting in them, this kind of spirit is rare. Moreover, her desserts not only restore the ancient recipes, but also take into account the tastes of modern people. The sweetness and texture are well controlled, which preserves the traditional charm without making people feel obscure."

After the tasting session, the staff began tallying the scores, and the atmosphere became tense. All eight chefs stood in the center of the stage, awaiting the final results. Qiu Yingying clasped her hands in front of her, feeling both nervous and expectant.

She knows her desserts aren't as eye-catching as modern ones, but she believes the unique charm of traditional Chinese desserts will surely touch people's hearts.

"Now, I announce the winner of the third season of 'A Bite of Desserts'!" The host paused deliberately, his gaze sweeping across the audience before finally settling on Qiu Yingying. "She is Qiu Yingying, who received the highest score from the entire audience with more than ten exquisite traditional Chinese desserts!"

Applause erupted throughout the recording studio, and fans stood up to cheer for her. Many held up signs that read "Qiu Yingying's traditional desserts are amazing!" and "Ancient desserts are incredible!" The atmosphere reached its peak. Qiu Yingying was stunned for a moment, then her eyes welled up with tears, and she smiled with relief. She walked onto the stage, accepted the championship trophy, and felt its weight. The trophy was not only an affirmation of her culinary skills but also a recognition of the culture of traditional Chinese desserts.

"Thank you everyone," Qiu Yingying said, her voice slightly choked as she held the microphone. "I used to love cakes and always thought that sweetness should be rich and straightforward. It wasn't until I accidentally tasted traditional desserts that I discovered that sweetness can be so layered and nuanced."

These desserts are all made by me after learning from ancient books, studying under master chefs, and repeatedly adjusting my techniques. They are not just desserts, but also embody the charm of traditional Chinese culture.

I hope that through this program, more people will learn about China's ancient dessert culture and fall in love with these delicious treats left by our ancestors. In the future, I will continue to research more traditional ancient desserts and pass on this sweetness and culture.

As soon as she finished speaking, thunderous applause erupted once again.

The four sisters in the living room clapped excitedly, and Fan Shengmei even had tears in her eyes: "This girl has finally made it through."

Guan Juer said excitedly, "Yingying is definitely famous now! Everyone will know how delicious traditional Chinese desserts are!"

Qu Xiaoxiao said with a smile, "I didn't expect ancient desserts to be so popular."

Andy smiled and nodded: "This is just the beginning for her. I believe she will bring more surprises in the future."

After the show ended, hashtags such as #QiuYingyingWinsAncientTraditionalDesserts#, #HowAmazingAreAncientChineseDesserts#, and #FromCakeLoversToTraditionalDessertInheritors# quickly trended on social media, with netizens leaving comments and praising the show.

Some people said, "Qiu Yingying's desserts made me feel the charm of traditional Chinese culture. I didn't know that ancient people knew how to eat so well." Others said, "I've become a fan of Qiu Yingying. From loving cakes to delving into traditional desserts, her passion is so touching." Still others said, "Please ask Qiu Yingying to open a class so I can taste the flavor of ancient desserts."

Qiu Yingying's name spread across the internet overnight, transforming her from a moderately famous chef into a household name as a "promoter of traditional ancient desserts." Numerous restaurant brands have extended offers to her, seeking collaborations to launch traditional dessert series.

TV stations have invited her to participate in food culture programs, hoping she will share more stories and recipes for ancient traditional desserts; a publishing house even approached her, hoping she could compile a book of ancient dessert recipes so that more people can try making them at home.

Qiu Yingying's love for desserts began with a simple cream cake, and this love has now grown into a responsibility and commitment to passing on culture.