Qianxi Chestnut [Hebei Qianxi Specialty]

What is Qianxi chestnut? Authentic specialty of Qianxi, Hebei: Qianxi chestnuts

Summary:Do you want to know what Qianxi chestnuts are? This article is a detailed introduction to the specialty of Qianxi in Hebei Province - Qianxi Chestnuts. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Qianxi Chestnuts. The full text takes about 8 minutes to read, mainly including the basic introduction of Qianxi Chestnuts and their nutritional value? What are the product characteristics of Qianxi chestnut? How did the history of Qianxi chestnut come about? The awards and honors of Qianxi chestnuts, as well as the tasting and eating methods of Qianxi chestnuts

Basic introduction of Qianxi chestnut

Qianxi chestnut is produced in Qianxi County, Tangshan City, Hebei Province. It is a traditional characteristic agricultural product in Hebei Province with a cultivation history of more than 2000 years. In March 2008, "Qianxi Chestnut" was recognized as a well-known trademark in China by the Trademark Office of the State Administration for Industry and Commerce, becoming the first geographical indication well-known trademark in China's chestnut industry. The chestnut kernels in Qianxi are beige in color, with easy to peel inner skin, delicate flesh, sticky and soft texture, sweet and fragrant, and rich in nutrients

The appearance of Qianxi chestnuts is beautiful, with a small base; The fruit has a regular and uniform shape, with an average of 120-140 chestnut fruits per kilogram, and 80 larger ones per kilogram; The color is reddish brown, bright and glossy, with a shallow wax layer and thin skin. It is harder and more solid than chestnuts in other regions, hence it is known as the "Pearl" and "Purple Jade" of the East

Awards and honors for Qianxi chestnuts

Qianxi County has a thousand year history of chestnut cultivation and a hundred year history of export. Chestnut products are sold to more than 170 large and medium-sized cities in China, as well as more than 20 countries and regions such as Japan and South Korea.

. At present, the chestnut planting area in the county has reached 700000 mu, with 40 million plants and an annual output of 35000 tons. The chestnut industry has become a "green bank" for farmers in Qianxi to increase their income and become prosperous Even before the founding of the People's Republic of China, chestnuts from Qianxi were exported to Japan. In June 1990, Qianxi chestnut was designated as a flagship product by the 11th Asian Games Organizing Committee, the Ministry of Forestry, and the Ministry of Agriculture. In 1998, Qianxi chestnut was rated as one of the "Top Ten Characteristic Regional Famous Brand Products" by the People's Government of Hebei Province

Tasting and Eating Methods of Qianxi Chestnuts

Qianxi Chestnut Stewed Chicken

Ingredients:

1 chicken (whole), 250g chestnuts, 1 colored pepper as an auxiliary ingredient, 6g salt as a seasoning, 4 green onions and ginger roots, appropriate amount of star anise with garlic slices, 2 dried chili peppers, 4 cooking wine, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon vegetable oil in moderation

Method:

1. Cut a cross at the top of the chestnut one by one with scissors;

2. Pour boiling water into the chestnuts, let it pass, and add salt

3. Cover the pot and simmer for 5 minutes

4. Take out and peel the chestnut meat one by one

5. Wash and drain the running pheasant<6. Chop into large pieces and blanch in hot water to remove blood and impurities

7. After removing, rinse with hot water and drain the water for later use

8. Heat up the wok and stir fry the chestnuts over low heat until they change color, then remove them

9. Stir fry scallions, ginger, garlic, star anise, and dry red chili in the bottom oil of the pot

10. After the aroma is released, add chicken chunks and stir fry over high heat, then add cooking wine

11. Add excess hot water, bring to a boil over high heat, then simmer over medium heat

12. Cook the chicken until it is 7% cooked, add chestnuts, season with salt, sugar, and light soy sauce, and color with a little dark soy sauce<13. Stew until the chicken and chestnuts are fully cooked, reduce the sauce over high heat, add colored peppers and stir fry evenly before serving