Since the concept's inception, both men and women have struggled with what have come to be described as "age-old" questions and issues. The human being is so inquisitive that it looks for solutions to these age-old questions, like:



Does it create a sound if a tree falls in the woods but no one is around to hear it?



No. simple solution According to the laws, a sound doesn't exist if no one is present to hear it. Sound is defined as the sense of hearing.

These ages-old inquiries are actually straightforward. Which is that? This summer, a brand-new, trending query has emerged. So tell us what it is now.


A high-end ice cream manufacturer in China is receiving criticism for its frozen treats, which simply won't melt no matter how hot it is.


Is it still considered ice cream if it doesn't melt?

The elite ice cream brand Zhong Xue Gao, or Chicecream as their branding is known in English, recently caused a stir on the Chinese internet. Many intrepid netizens posted their confusion and, in some cases, disgust at the brand after videos showed the posh popsicle appearing to not melt even in hot weather.

I'm not sure if the brand itself or others gave Chicecream the moniker "Hermes of ice cream," but it was established in Shanghai in 2018. The upscale dessert bills itself as the epitome of Chinese ice cream, and judging by the style, which is reminiscent of a traditional Chinese roof tile, it is in many ways.

On the other hand, its exorbitant price is clearly not Chinese, but because the "Made in China 2025" campaign emphasises great quality, I suppose that comes with the territory.

The cynic in me quickly assumes that the non-melting is actually some cunning reverse-engineered marketing.


An ice cream that doesn't melt is causing people to complain? Any thoughts as to the chemical process that has plagued ice cream ever since its creation in? Italy? Sadly, no. China? That is correct! According to Yang Wanli, a Chinese poet who lived in the 12th century, ice cream was first created in China. Yang Wanli writes of eating an icy treat that appeared congealed yet floated still.

Yes, a non-melting ice cream seems like the perfect solution, much like the non-stick pan or the non-exploding pants.

I contend that the melting problem is merely a modern obstacle that creative solutions have now resolved, so long as the ice cream meets the criteria of being both icy and creamy.

The natural seaweed extract known as carrageenan, which serves as an emulsifier and helps the ice cream maintain a more solid structure and be less influenced by heat, is the not-so-secret ingredient that ice cream brands like Chicecream and some others utilise.

It is a fresh approach to a persistent issue that has created numerous commercial prospects.

Take into account, for instance, the popsicle-related posts that people who visit the Mogao Grottoes or the Temple of Heaven make on social media, particularly here in China. How have they been able to create frozen desserts that "remain" exactly the same form as the elaborate architraves on show at these ancient sites?

Magic. apologies, science.

I, for one, prefer to rejoice at the advent of non-meltable ice cream and look forward to any future answers to other age-old issues. Below are some email ideas.