Jinggangshan kumquat [Jiangxi Jinggangshan specialty]

What is Jinggangshan kumquat? Authentic Jinggangshan specialty in Jiangxi: Jinggangshan kumquat

Summary:Do you want to know what Jinggangshan kumquat is? This article is a detailed introduction to the special product of Jinggangshan, Jiangxi Province - Jinggangshan kumquat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jinggangshan kumquat. The full text takes about 4 minutes to read, mainly including the basic introduction of Jinggangshan kumquat and its nutritional value? What are the product characteristics of Jinggangshan kumquat? The production method and tasting method of Jinggangshan kumquat

Basic introduction of Jinggangshan kumquat

There is a common saying among the Hakka people in Jinggangshan: "High bodied oranges, flat bodied oranges, sweet tasting small oranges." kumquat is the smallest type of citrus fruit. Kumquat has been planted for over 900 years in places such as Xiaqi and Huang'ao in Jinggangshan. Annual production of over 5 million kilograms. Kumquat, also known as longevity orange, is unique in that it mainly feeds on the skin of the fruit. Jinggangshan kumquat gained great popularity both domestically and internationally after winning the gold medal at the 1915 Panama International Exposition

3. Kumquat has the functions of promoting qi circulation, relieving depression, reducing food intake, resolving phlegm, and promoting the production of saliva, clearing throat, and sobering up<4. Regular consumption of kumquat can also enhance the body's cold resistance and prevent colds

Jinggangshan kumquats are best in Qihongping and Yinmukeng, with short and delicate trunks and fruit resembling pigeon eggs. They are green and brown when they are born, golden yellow when ripe, and have a beautiful orange shape; The meat is tender and juicy, with a sweet and sour taste, and a pleasant aroma. It not only contains various vitamins, carbohydrates, etc.,

The method of making Jinggangshan kumquat

kumquat tea

1. I bought some kumquats at the supermarket. After washing, put it in a bowl for later use. Use a small knife to cut the kumquat into four pieces in a cross shape, but do not cut them<2. Put water in a small pot and then add rock sugar. (Two bowls of water, one pound of rock sugar.)

3. Bring the water to a boil over high heat, then simmer over low heat for a while before putting the kumquats into the pot

Kumquat should not be cooked in the pot for too long. Start the pot and put the kumquat soup into the bottle

4. Every time you eat it, pour a little bit of kumquat tea soup, then pour two or three kumquats into a teacup, pour in an appropriate amount of cold water, add ice, and add a little honey. This is the easy way to taste kumquat tea.

Tasting and eating Jinggangshan kumquats

kumquats are best washed and chewed directly. kumquats contain vitamin C, and temperatures above 54 degrees Celsius can destroy vitamin C. Moreover, kumquat skin contains more nutrients than kumquat meat, so it is best to eat them together with fruit skin or juice, but it will lose plant fiber