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一道充满江南韵味的传统甜羹。小圆子煮至浮起后捞出过凉，口感会更Q弹。锅中加水煮沸，放入枸杞、红枣片和酒酿再次煮开，用少许水淀粉勾个薄芡，让汤汁清亮且略浓稠。最后放入小圆子，关火撒上一大把干桂花。热乎乎地喝上一碗，酒酿的微醺、桂花的馥郁、圆子的软糯，交织成温润甘甜的暖流，尤其适合特殊日子里的女生。
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