Anxi Persimmon Cake [Fujian Anxi Specialty]

What is Anxi persimmon cake? Authentic Fujian Anxi specialty: Anxi persimmon cake

Content summary:Do you want to know what Anxi persimmon cake is? This article is a detailed introduction to the specialty of Anxi, Fujian Province - Anxi Persimmon Cake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Anxi Persimmon Cake. The full text takes about 5 minutes to read, mainly including the basic introduction of Anxi Persimmon Cake and its nutritional value? Wait

Basic Introduction to Anxi Persimmon Cake

In Quanzhou, Fujian, Anxi persimmon cake, also known as "persimmon fruit", is abundant in Guangde Neiyuan, Chengxiang Houan, Shangshan Gongwei, Tongmeiyang and other places. Anxi persimmon cakes are made from high-quality fresh oil persimmons produced in Anxi through traditional processing and sun drying techniques. They are large in shape, thick in flesh, dry but not hard, soft but not rotten, have a lot of persimmon cream powder and are white in color, and have a sweet and icy taste. They are not only a good tea pairing, but also a cure for diseases, and are deeply loved by people. Anxi, Fujian is a famous hometown of dried persimmons. It is said that the dried persimmons here have a unique and fragrant taste, and are also a popular snack among locals

Persimmon cakes are a specialty of Anxi, a tea delicacy made from high-quality oil persimmons and refined through traditional craftsmanship combined with modern scientific technology. It is a green and natural nutritional food. Persimmon trees grow in high-altitude and moderate temperature areas, with a long maturation cycle and rich in various amino acids, vitamins, and trace elements; Persimmon fruit has a unique flavor, clear red flesh, soft and delicious texture, and is known for its ability to moisten the lungs and reduce phlegm. It is a great gift for family and friends, and can be enjoyed as a leisurely accompaniment with an endless taste. After the frost, the locals started busy processing persimmon cakes. The process of selecting materials, peeling, drying, kneading, frosting, and storing takes about a month, and there are many hidden tricks in each step. After eating persimmon cakes for so long, I realized that when making persimmon cakes, the skin of the persimmons needs to be peeled clean. In the past, it was manually peeled, but now auxiliary machines can place persimmons on the machine and manually peel them, which is much faster. However, it is still purely handmade without adding any additives