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In chapter 54 of the book, Jia's grandmother orders almond tea after a family dinner. While Chinese desserts are usually made out of white almonds, Luo has created a new version which uses tortoise-herb jelly as a base. To this she adds almond cream and two spoons of black rice, before topping it off with crispy black sesame sugar.

"All the ingredients are good for the lungs, which fits with the character of Chinese-style desserts that are designed not only look pretty, but to also follow the natural rules," says Luo, adding she is determined to elevate Chinese desserts into an item of cultural heritage.

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