Jinlongshan Wild Ge Powder [Anhui Guangde Specialty]

What is Jinlongshan wild kudzu powder? Authentic Anhui Guangde specialty: Jinlongshan wild kudzu powder

Content summary:Do you want to know what Jinlongshan wild kudzu powder is? This article is a detailed introduction toAnhui Guangde specialty - Jinlongshan wild kudzu powder. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jinlongshan wild kudzu powder. The full text takes about 5 minutes to read, mainly including the basic introduction of Jinlongshan wild kudzu powder and its nutritional value? How did the history of Jinlongshan wild kudzu flour come about? How to distinguish the authenticity of Jinlongshan wild kudzu powder? Tasting and eating methods of Jinlongshan wild kudzu powder, etc

Basic introduction of Jinlongshan wild kudzu flour

Jinlongshan wild kudzu flour is a specialty of Yangtan Township, Guangde County, Xuancheng City, Anhui Province. Jinlongshan Pueraria Powder is mainly made from pure natural wild Pueraria lobata in the deep mountains and forests around Guangde County. It is refined using traditional techniques and modern technology and is a natural food for the health and wellness of middle-aged and elderly people. It is known as the "South Ge and North Shen"

Pueraria lobata is known as the mountain ginseng. The Compendium of Materia Medica and modern medical research have proven that it has functions such as nourishing, dilating blood vessels, lowering blood pressure, and anti-cancer; It has unique therapeutic effects on central nervous system paralysis, cerebral atrophy, and lacunar multiple cerebral infarction

How does Jinlongshan wild kudzu powder identify true and false?

The most authoritative and scientific method to identify true and false kudzu powder is to use high power electronic technology The particle shape was detected by microscope: pueraria root powder was rhombic, lotus root powder was elliptical, potato powder was hat shaped, corn powder was spherical, and sucrose was irregular. Under normal circumstances, pure kudzu root powder has a white appearance with crystalline luster, while light yellow kudzu root powder is of lower quality

2. When a small amount of pure kudzu root powder is put into the mouth, the kudzu root powder will quickly and naturally melt in the mouth, giving a cool feeling and ginseng flavor. Even without adding sugar or honey, good kudzu root powder can still taste a light sweet aftertaste without any other odors. However, kudzu root powder with a sour taste and a fishy odor is not suitable for purchase<3. Pure kudzu root powder is brewed with warm water to produce a milky white milk like appearance. After brewing with warm water, it is heated or brewed with boiling water above 90 degrees Celsius to produce a light yellow transparent gel with high adhesion. It can be lifted with a spoon and flow down evenly in a linear shape. However, when brewed with warm water, it is easy to form a transparent paste, and after brewing, the color turns white and it is difficult to form a linear flow. Most of them are adulterated kudzu root powder with other starches or even talcum powder added

Soak kudzu root powder in warm water, then pour it into boiling water, and a black brown color will appear

Tasting and eating methods of Jinlongshan wild kudzu flour

1. Prepare a packet of wild kudzu flour, cold water, bowl, and spoon

2. Pour wild kudzu flour into a bowl

3. First, dilute with a small amount of cold water and mix thoroughly until there is no resistance sensation (not too much cold water)<4. Slowly pour in boiling water with a temperature above 95 degrees Celsius, and stir continuously with a spoon while pouring water

5. After stirring, the Ge powder becomes a semi transparent paste (if the water temperature is too low, it will become a milky white paste, which can be poured into an iron pot or heated in a microwave to become a transparent paste, and can be used)