Luzhou Litchi [Sichuan Luzhou Specialty]

What is Luzhou lychee? Authentic Sichuan Luzhou specialty: Luzhou lychee

Summary:Do you want to know what Luzhou lychee is? This article is a detailed introduction to the special product of Luzhou, Sichuan Province - Luzhou Litchi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Luzhou Litchi. The full text takes about 3 minutes to read, mainly including the basic introduction of Luzhou Litchi and its nutritional value? What are the product characteristics of Luzhou lychee? How did the history of Luzhou lychee come about? The production method of Luzhou lychee, etc

Basic introduction of Luzhou lychee

Lychee has been regarded as a precious fruit since ancient times, produced in Lingnan and Shu regions. Especially the Hejiang lychee in Luzhou, southern Sichuan is the best. Luzhou lychee and Lingnan lychee bloom at the same time, but their fruit is superior due to a two month late ripening

Method of making Luzhou lychee

Making dried lychee:

Place the fresh fruit ears thinly in a bamboo sieve and expose them to sunlight. After the fruit color changes from red to dark reddish brown, cover an empty sieve on the sieve and flip it over. Then remove inferior and rotten fruits.

. Sift the fruit once a day and cut it when it is 80% dry, starting from near the stem. Then stack the fruit on a sunny day at noon and bake it on a mat until the next morning for 3-4 consecutive days. When the baked fruit is 90% dry, if the color of the shell is not fresh, the color should be accelerated. The fruit should be spray with water in the hot sun, and the color should be improved once. When dried lychee is sun dried until the seeds can be crushed with a hammer, it is made