从尼泊尔200米高的悬崖边产出的纯天然蜂蜜，到伊斯坦布尔现代化后厨精心制作出的甜品，从扬州瘦西湖边的早茶店里热气腾腾的千层油糕，到四川青城山异曲同工的猪油与糖混合而成的甜烧白，从苏州的水塘里长出的娇嫩欲滴的鸡头米，到香港人爱喝的苦瓜汤带来的一丝回甘，甜味穿越了时间与空间，游遍全球各地，最终归于一，人们的唇齿之间。
From the pure natural honey produced by the 200-meter-high cliff in Nepal, to the desserts carefully made by the modern kitchen in Istanbul, from the steaming thousand-layer oil cake in the morning tea shop by the Slender West Lake in Yangzhou, to the sweet roasted white made from the mixture of lard and sugar in Qingcheng Mountain in Sichuan, the tender chicken head rice grown in the pond in Suzhou, to the sweetness brought by the bitter gourd soup that Hong Kong people love to drink, the sweet taste travels all over the world. , and finally return to one, between people's lips and teeth.
