Li Guangtao [Gansu Dunhuang Specialty]

Dunhuang purple peach has a surface color of purple with a hint of green, and is named after its rouge color. Has the advantages of high yield, wide adaptability, and high economic value; Known for its uniform shape, bright color, thick and fragrant meat. Its flesh is honey white in color, with a sweet and fragrant taste, and rich in juice

Three green birds carry heavy burdens and travel through wind and rain. It first flew to Barkol, Xinjiang, where although there were sandy mountains and flowing water, the mountains were not high, only pine forests and grasslands, which were not ideal. It flew to Shapotou in Ningxia again, where although there are Dasha Mountains and Dasha Lake, it always felt a bit lacking. Finally, the three green birds turned around and patrolled the Hexi Corridor, entering the Dunhuang territory. When it flew over Sanwei Mountain, it saw a golden light shining on the top of the mountain. In the area where the golden light shone, a golden sand mountain meandered like a long dragon and a giant python, facing Sanwei Mountain from east to west, in natural harmony. Looking at the embrace of the sand mountain, there was a clear spring rising with wind and water, and the oasis on the north side of the sand mountain was fragrant with fruits, like a fairyland. Seeing this scene, the three green birds secretly rejoiced: the fairyland in the dream of the Queen Mother of the West is actually here

Tasting and eating methods of Li Guangtao

Making dried peaches

1. Raw material selection: Choose fruits with large shape, tight and thick flesh, and less juice. The fruit has a neat appearance, is 8-9% ripe, free from insect infestation, decay, and peach gum

2. Cleaning: Rinse the surface of the fruit with flowing water to remove any sediment and peach hairs

3. Cut and remove the nucleus: Use a stainless steel fruit knife to cut along the suture line of the fruit, hold the fruit with both hands and spread it in the opposite direction, and use a digging knife to remove the peach nucleus

4. Blanching: Blanch in boiling water for 5-10 minutes, remove and drain

5. Sulfurization: Arrange the peach slices upwards in a sun drying tray and place them in the vulcanization chamber for 4-6 hours. Each ton of fresh fruit requires about 3 kilograms of sulfur

6. Drying: Place the fruit that has been fumigated with sulfur on a bamboo board and expose it to the scorching sun. Flip it frequently to accelerate drying. When it is 60-70% dry, let it soften in a cool place for 2-3 days, then re expose it to sunlight until it is completely dry. At this time, the moisture content should be between 15-18%

7. Softening: Remove the unqualified peach slices and place them in a sealed storage room for 3 weeks to ensure that all parts have uniform moisture and a suitable soft texture

8. Packaging: It can be packaged in burlap bags, bamboo baskets, or mat bags

Why is Li Guangtao called Li Guangtao?

Peaches are a fruit that is grown in every city, but there is a type of peach that is unique to Dunhuang, Gansu, and that is - Li Guangtao. Everyone who has eaten Li Guangtao will say this sentence: 'I regret meeting you late.'

"Records of the Grand Historian. Biography of General Li" The Grand Historian said: "I have seen General Li's demeanor as pitiful as mine, and I cannot speak my mind. On the day of death, whether the world knows or does not know, we mourn deeply. Who is loyal and trustworthy to the literati? When it comes to Li Guangtao, the brave and skilled general who fought against the Xiongnu comes to mind. The Li Guangtao produced in Dunhuang, a desert oasis, has a thick and plump appearance, reminiscent of General Li's legacy. It was named in honor of Li Guang