她辭去高薪工作，6年做3萬只點心，美到窒息！

嘉絲，和菓子職人。2012年前往日本學習制菓，潛心鉆研多年，制作和菓子已有六年，是國內最早壹批從事和菓子文化宣傳的匠人之壹，現在是國內京都之家和無印良品的常駐講師，教過的學生已超過上千人了。作為一個手藝人，修煉重在技藝的不斷打磨，去年年初，嘉絲終於達成了一萬小時的專業制菓時間，每年用掉0.65噸白豆沙，六年裏制作了近三萬多只菓子。通過自己的精湛技藝和創意巧思，嘉絲將季節的更疊揉捏進菓子裏，細細品味四季。
Jiasi, wagashi shokunin. In 2012, she went to Japan to study the making of wagashi. After years of study, as one of the earliest professionals to propagate the wagashi culture in China, she’s been making wagashi for six years. And she is now a regular lecturer with Kyoto House and Muji in China. She has taught more than a thousand students. As a craftsman, continuous practice is the most important thing in the polishing of skills. Early last year, Jiasi finally reached 10,000 hours of professional wagashi making time. She consumed annually an average of 0.65 tons of sweet white bean paste, made nearly 30,000 wagashi in six years. Through her virtuosity and creativity, Jiasi kneads the changing of seasons into wagashi and savors the seasons.

[@doncapres]

能夠為理想而活 是最最幸福的了！😊😊

[@user-lr8bj6pn3p]

Что за сладости из чего❤❤❤

[@user-lr8bj6pn3p]

Красота❤❤❤❤❤❤

[@GC-mq8pf]

向你致敬！

[@jiabaoquan2825]

好看

[@user-oz9oz6oe3n]

很涨知识呀

[@dialog45]

好美 細緻

[@hillcage8222]

好吃吗？

[@chihaokao4639]

細緻

[@li7067]

請問老師，如何制作白豆沙皮？謝謝🙏

[@sandylee2979]

白豆沙饀嗎?有本台湾翻譯日本的書有教，紅白都有，我找一下给書名你，国內和台灣有很多譯作，你可以找一下。

[@li7067]

@@sandylee2979 我是住在外國的，如果有書名的話，我可以上綱找找，謝謝你 Sandy🙏

[@sandylee2979]

@@li7067 ，你试下去台湾雅虎搜雅書堂文化，瑞昇文化，楓書堂文化，関建詞和菓子，如只是紅白餡，印象中楓書堂有。因疫情不能到国內，祖國譯本好遏台灣。俾時間我幫你找好版本，以免浪费時間金錢。

[@li7067]

@@sandylee2979 好呀好呀，謝謝你Sandy！🙏

[@sandylee2979]

@@li7067 不客氣，靜后佳音。

[@user-hg1es4dm4y]

👍❤️

[@fanwang723]

漂亮也就罢了，但是远没到让人“窒息”的程度吧？

[@setsubun4587]

老哥肺活量不错啊

[@kelanlan8347]

只是有的人喜欢 写这样的标题

[@user-yo1jw2vi1o]

我