Yanji Deer Antler [Jilin Yanji Specialty]

What is Yanji deer antler? Authentic Jilin Yanji Specialty: Yanji Deer Antler

Summary:Do you want to know what Yanji Deer Antler is? This article is a detailed introduction to the special product of Yanji, Jilin Province - Yanji Deer Antler. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yanji Deer Antler. The full text takes about 4 minutes to read, mainly including the basic introduction of Yanji Deer Antler and its nutritional value? How did the history of Yanji deer antler come about? How to distinguish the authenticity of Yanji deer antler? Tasting and eating methods of Yanji deer antler, etc

Basic Introduction of Yanji Deer Antler

Deer antler is a young horn with dense, non ossified fur on the head of the male deer of the deer family, such as the spotted deer or red deer. It has become a world-renowned tonic for its "essence of heaven" and is known as one of the "Three Treasures of Northeast China" along with "ginseng and mink fur"

People know that deer and cranes are both pets of immortals, and they have become very familiar with the Jade Emperor. Deer want to live forever, so they come to the Jade Emperor with gifts. The Jade Emperor said, "Since you have been with my subordinates for so many years, they all like you very much. Although I cannot make you live forever, I can extend your life. This is already the greatest care for you. Don't tell anyone

How to distinguish the authenticity of Yanji deer antler

Original deer antler: It is best to have a full and round body, tender texture, fine hair, red brown skin color, light body, and no edges or corners at the bottom. However, those who are thin, thin, have raised muscles at the bottom, rough fur, and have a certain weight are considered inferior

Tasting and Eating Methods of Yanji Deer Antler

Take 50-60 grams of fresh deer antler slices and stew them with chicken (duck, goose, pigeon, pig lean meat), dates, or other seasonings in an electric cooker or sand pot for 3-5 hours. After that, consume and store them in portions if not needed