Tonglu Yangmei [Zhejiang Tonglu Specialty]

What is Tonglu Yangmei? Authentic Zhejiang Tonglu Specialty: Tonglu Yangmei

Summary:Do you want to know what Tonglu Yangmei is? This article is a detailed introduction to the special product of Tonglu, Zhejiang Province - Tonglu Yangmei. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tonglu Yangmei. The full text takes about 7 minutes to read, mainly including the basic introduction of Tonglu Yangmei

Introduction to Tonglu Yangmei

Yangmei, also known as tree plum, small Yangmei, pearl fruit, Yangmei, etc., belongs to the Yangmei family and is a specialty fruit tree in southern China. It originated from the Hemudu site excavated in the Neolithic Age in Yuyao, Zhejiang Province, China. Yangmei pollen was found, indicating that Yangmei had been growing in the region for more than 7000 years. There are over 50 species in this genus, among which Yangmei, Mao Yangmei, Qing Yangmei, and Dwarf Yangmei are known in China. Yangmei is mainly cultivated economically

National distribution: China is the main producer of Yangmei, with very little cultivation in other countries except for Japan. Yangmei in China is mainly distributed between 20 ° and 31 ° north latitude, mainly produced in provinces (regions) such as Zhejiang, Jiangsu, Fujian, Guangdong, Guangxi, Hunan, Jiangxi, and Yunnan, with a small amount distributed in Taiwan, Guizhou, Sichuan, Chongqing, and southern Anhui

Specialties of Tonglu: Distribution in Tonglu County: Meirong Village, Langli Village, Tongjun Street, Tonglu County, etc

Yangmei efficacy: Yangmei is also a medicine and a wine, mainly for eating fruit. The Compendium of Materia Medica records: "Yangmei leaves are like longan and purple osmanthus. They do not wither in winter, bloom and bear fruit in February, and are shaped like shredded paper. They ripen in May and come in three types: red, white, and purple. Red is superior to white, while purple is superior to red. Yangmei has large and fine seeds, and is good for salt storage, honey stains, and sugar absorption." However, "Yangmei is hot in nature and should not be eaten excessively." Its medicinal function is twofold: "to store salt for food, to remove phlegm and stop vomiting; The second is that "salt often contains one piece, which can stimulate the throat and promote the circulation of qi in the five organs"; Thirdly, it can quench thirst, harmonize with the five organs, and cleanse the stomach and intestines to eliminate annoyance and evil qi; The fourth is' burning ashes and wearing clothes can effectively prevent diarrhea '; The fifth reason is that the doctor has persistent headaches or headaches. The Compendium of Materia Medica also includes four examples of new and old formulas, among which the Empirical Formula mentions that drying and grinding powder in the sun can treat external injuries and has the effect of stopping bleeding and promoting muscle growth. Using salt to store bayberries and pounding them into a paste, and then applying it to the ground, leaves no scars, which is quite wonderful. The bark and roots of Yangmei can also be used to "boil soup, wash away sores and scabies. Boil water, rinse toothache. Take it to relieve arsenic toxicity. Boil ash and oil, apply soup and burn." Tang's "Dietary Therapy Materia Medica": "Stop diarrhea, repeatedly tested." Qing Dynasty's Wang Shixiong's "Suixi Ju Dietary Catalogue": "Salt stores honey and breaks down, making it dry for digestion and stopping diarrhea." Yangmei brewed (soaked) wine has been around for more than 2000 years. The Record of Lin Yi written by Dongfang Shuo (154-93 BC) in the Western Han Dynasty said: "Bayberry in the city is as big as a cup and bowl, extremely sour when green, and as honey when ripe. It is used to make wine, and its name is Bayberry Chow, which is very precious." Wenzhou people have the habit of choosing Nanxi Bayberry to soak Baijiu during the season when bayberry comes into the market. Nanxi Yangmei has large seeds, solid teeth, thick flesh, and fine nuclei; After soaking in alcohol, there is little tooth loss and almost no sediment; The listing season is later than that of Chashanmei, but the price is relatively low and the public is willing to accept it. Which Baijiu is better for soaking red bayberry? In the old days of Wenzhou, there was also a bit of emphasis on this. People like to use old wine, high sweat, sweat wine, shaojiu, or sorghum wine from Shandong and Hebei. There are two types of wine: general and aged. The highest quality aged wine is the three-year aged wine from Guanghe Sauce Garden; The Yangmei wine sold in the old store of the "Wuwei He" North and South product numbers is sold separately in terms of wine and plum. The "wine" is priced according to its quality, and a few Yangmei can be bought for one copper coin. However, in rural areas, farmers usually use home-made Baijiu to soak bayberry. To reduce the spiciness of Yangmei wine, add a moderate amount of white sugar. This can keep the color of Yangmei bright red, resembling fresh Yangmei. Soaking Yangmei in alcohol is not only used for drinking, but also as medicine. During the hot summer, it is said that eating a few pills regularly can relieve the "hot head qi" (relieve and cool down). The saying that taking two or three bayberries from wine and eating them can have a miraculous effect on stopping diarrhea is also widely known among the people. In this way, Yangmei has become a good medicine, wine, and fruit, and is also a common "medicine" in families. Its sweetness is like licorice, and it is truly a good medicine that is "sweet" and beneficial to the mouth