In rural areas, many households grow fields of sugarcane. By the time the autumn grasses turn yellow, the sugarcane has usually ripened fully. Yet, most people don't grow it primarily for sugar production; instead, they simply treat sugarcane as a kind of fruit—eating it just to pass the time and relieve boredom. This type of sugarcane is known as "fruit sugarcane," whereas the sugarcane used to make brown sugar is called "sugar cane." Today, how many people still remember the traditional sugar-making techniques? The days when ten pounds of sugarcane yielded just one pound of sugar are long gone—but those memories will forever remain etched in our hearts. So today, let’s take a closer look at how this ancient method of making brown sugar was actually carried out. Choose a sunny afternoon, when the weather still carries a slight chill, and the dew in the sugarcane fields has already dried up. Due to varietal differences, the sugar cane typically used for making brown sugar tends to be slender—about as thick as a woman’s wrist. The sugarcane stalks are heavy and long, making them somewhat difficult to carry back home. Perhaps we could follow the ancient practice and harness an ox-drawn cart, slowly pulling a heavily loaded cart of sugarcane all the way back to our homes. To start making sugar from sugarcane, the first step is to chop and crush the harvested sugarcane, pressing out the rich sugarcane juice contained within.