Hanging persimmon in Qingzhou

The Winter Solstice has passed quietly, persimmon has been under the tree for some time, and finally looking forward to the red sweet persimmon.

Qingzhou persimmon is not only naturally formed, but also has the characteristics of "thick frost, bright bottom, moist quality and sweet taste". It was made a royal tribute in the Ming Dynasty.

Wangming Town, Qingzhou City, Shandong Province, has the reputation of "hometown of persimmon" and "hometown of persimmon", as well as the famous "persimmon ditch" scenic spot.

Dajian persimmon, a specialty of Qingzhou, has a history of more than 2000 years, which is famous at home and abroad for its thin skin, thick meat and sweet taste. It has been planted since the Han Dynasty.

Qingzhou persimmon (left) ordinary persimmon (right)

So from the appearance, Qingzhou persimmon is different.

Qingzhou persimmon, like a lovely lucky peach, with a sharp point, looks very gratifying.

Cut open, the contrast of meat quality is even more amazing!

Qingzhou persimmon, cut is full of flow ah! Glittering and translucent, like jelly, a water of sweet, soft waxy dense.

Persimmon, like a lovely lucky peach, with a sharp point, looks very gratifying.

It is precisely because of the continuation of thousands of years of "hanging persimmon" traditional craftsmanship, there is this rock sugar heart, so Qingzhou persimmon is also known as "Liuxin hanging persimmon".

Take a bite, the outer skin with chewiness, wrapped in a layer of sweet persimmon cream, inside is the entrance melt heart, think about it drooling ah.

Qingzhou, located in the middle of Shandong Peninsula, is one of the ancient "Kyushu". Because it is located between the East China Sea and Mount Tai, it is located in the east of China. "Oriental wood is green", so it is called "Qingzhou".

Qingzhou City is located in the warm temperate semi-humid monsoon climate zone, mild climate, four distinct seasons, cold and dry winter, hot and rainy summer, moderate warmth in spring and autumn. The four seasons are dry, wet, cold and warm, which is very suitable for the growth of persimmon.

Qingzhou Jian persimmon also has high nutritional value, which is rich in vitamins, carotene, riboflavin and so on.

Oh, it's very nice.

Persimmons after harvest, but also to choose, orange-red color, calyx yellow persimmons are the best, rotten fruit, soft fruit should be removed.

Qingzhou Jian persimmon also has high nutritional value, which is rich in vitamins, carotene, riboflavin and so on.

Oh, it's very nice.

Because the persimmon skin cannot be eaten, each persimmon has to be scraped off with a scraper and the skin is removed clean before it can be put on the shelf to dry.

Because most of the tannic acid in persimmon is concentrated in the skin, when the persimmon is deastringent, it is impossible to remove all the tannic acid. If you eat with the skin, it is easy to cause stomach persimmon stone disease.

In winter, the people of Wangming Town in Qingzhou City, every household hangs red persimmons and persimmons, warm and auspicious.

Oh, it's very nice.

The white frost covered on the surface of persimmon is the condensation of glucose and fructose that exudates with the evaporation of water when the pulp is dried.

Also known as persimmon cream, it is highly sought after because it can relieve dry sore in the throat, sores in the mouth and tongue, and cough due to lung heat.

Due to the complexity of persimmon production process, frosting for a long time, many bad businesses will fake, fake persimmon cream is generally evenly distributed, the taste is not sweet.

Qingzhou persimmon cream, thin and thick, natural distribution, with the tip of the tongue licking is very sweet, without any adulteration.

And because Qingzhou Jian persimmon itself has high sweetness, so there is more sugar precipitated from persimmon, and the persimmon cream will be thicker than ordinary persimmon.

The growth range of persimmon trees in China is very wide, and there are many persimmon producing areas, but the really good quality producing areas are mainly Shaanxi, Shandong and Guangxi. Shandong persimmon mainly takes Qingzhou as the center, forming an export-oriented persimmon industry chain. With regard to the export of Qingzhou persimmon, it is said that the export was realized under the personal intervention of Premier Zhou after the normalization of diplomatic relations between China and Japan. In the 1990s, the export volume to Japan reached 8000 tons. It is rumored that the invading Japanese army introduced the reputation of Qingzhou persimmon to Japan. Due to the development gap between China and Japan, the export price of persimmon was once high, and almost all high-quality persimmons were exported to Japan to earn foreign exchange. Low-quality and low-quality products flood the domestic market, so it is difficult for people to taste high-quality persimmons. With the development of China's economy in recent years, some expensive persimmons have also entered the homes of ordinary people and become mass consumer goods. In recent years, more and more people realize the health care function of persimmon, and the product characteristics of pure natural and pollution-free are more and more popular. Qingzhou persimmon is a national geographical indication protection product, the processing technology is mature, and the taste is famous for its soft waxy and sweet taste, which is worth recommending to the majority of consumers.