Tongcheng Silk Jujube [Anhui Tongcheng Specialty]

What is Tongcheng silk jujube? Authentic Anhui Tongcheng specialty: Tongcheng silk jujube

Content summary:Do you want to know what Tongcheng silk jujube is? This article is a detailed introduction toAnhui Tongcheng specialty - Tongcheng silk jujube. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tongcheng silk jujube. The full text takes about 4 minutes to read, mainly including the basic introduction of Tongcheng silk jujube and its nutritional value? What are the product characteristics of Tongcheng silk jujube? How did the history of Tongcheng silk jujube come about? The production method of Tongcheng silk jujube, etc

Introduction to Tongcheng Silk Jujube

Silk Jujube, formerly known as Jinsi Jujube or Amber Jujube, is a traditional local specialty product of Tongcheng City with a history of more than 300 years. There is a saying in ancient times that "autumn stones and silk Jujube come out of Tongcheng"

The jujubes in this property are large in size, fat in flesh, thin in skin, small in kernel, and sweet, with round ones being the best. They are called gourd jujubes. Before the beginning of autumn every year, jujubes are harvested before they turn red on the trees, hence they are also known as Daqing jujubes

Mr. Yao Xingquan, a scholar during the Qing Dynasty's Qianlong reign, wrote in his book "Miscellaneous Memories of Longmian": "Tongcheng is good, and Zhiyuan is not frugal either. The honey soaked golden thread was originally a jujube, which was refined into autumn stone and became a famous pill, only for local discussion."

The production method of Tongcheng silk jujube

The embryo is taken from the jujube fruit, and a cutting knife (a razor shaped tool specially designed for jujube production) is used to longitudinally twist the silk on the jujube surface. After rinsing with clean water, put it into a large iron pot, and add white sugar and white honey (with a ratio of 45 pounds of white sugar per 100 pounds of jujube, and appropriate amount of honey). Leave a small amount of bottom water at the bottom of the pot to prevent it from settling during boiling. Boil over low heat until all the white sugar has melted and the surface has formed bubbles. Scoop off the bubbles with a ladle and cook for a while. Then, use a spatula to place the dates in a dustpan and let them dry. Be very careful not to break the silk threads of the dates during storage

Baking: Place the cooked jujube embryo in a baking bucket and melt it over chestnut charcoal fire for about half a day and a night. When the honey on the jujube surface is not sticky, start kneading it into a flat shape and then place it in the baking bucket for baking. When placing, place the jujube at the edge of the drying bucket and the jujube at the top of the drying bucket, and let it dry for another day. For those that have not yet been dried, place them in a zigzag shape on the drying bucket and dry them again. Then take them out and let them shine. The degree of transparency is determined by the visible nucleus

The processed silk jujube is red and crystal clear, transparent like red agate, heavy in sugar, sweet and delicious, with a unique flavor and easy storage. The cylinder head is tight and can generally be stored for 1-2 years