Chaozhou citrus is one of the famous fruit varieties in Chaoshan area, has a history of more than 1,300 years, the early Tang Dynasty Zhangzhou Bei driving Ding Ru inscription poem has the sentence "honey to take the flower liquid, citrus treasure on the tree"; the Ming people also have "Chaoguo to citrus as the first product, sweet and fragrant, fat and small core" record, said chaozhou citrus. Every year in October, the Chaoshan citrus begins to ripen, and from November to December, the citrus is picked. Ripe citrus fruits are sweet and rich in vitamin C, and the fresh food is sweet and sour, and the citrus cake is even sweeter and more fragrant.
Chaoshan citrus cake is made of fresh citrus pickled, after the production of citrus cake color orange yellow, fine leather, soft flesh, sweet and warm taste, with cough and phlegm, cure food effect.
The production process of authentic Chaoshan old flavor citrus cake is very complicated, and each process determines the quality of citrus cake.
Select fresh ripe citrus – wash and polish to remove the oil bubble layer on the surface of the citrus – salt in salt for about two months to remove the bitter taste of the orange peel – rinse several times to wash away impurities and saltiness from prolonged salting – then add white sugar and sugar for 4 days until the citrus skin softens – cut a few slits around the softened citrus – hand press until flat and remove the core – put it on a steamer and cook for 2 hours – drain and lay flat in natural sun, During the drying process, the orange cake should be turned over regularly to ensure that both sides can evenly absorb the sunlight, and the citrus pulp will be more gelatinous under the sun - the last step is to wrap the orange cake with a layer of sugar coating.
The traditional sugar-coated citrus cake is to put the dried orange cake in the pot and add white sugar, stir it evenly, turn the sand, and the outer layer of the orange cake after the sand is covered with sugar frosting, and the entrance will feel the sweet frosting and the soft stickiness of the citrus in the mouth, and the sweet and fragrant flavor will be felt
Less sugar is directly sprinkled on the dried orange cake with fine powdered sugar, hand-patted so that the powdered sugar is fully glued to the orange cake skin, there is no too heavy sugar feeling when entering, bite down immediately can feel the flexible and gelatinous taste of orange cake, citrus rich ~
Citrus cakes are eaten directly with a soft and sticky sweet taste, and are fragrant and delicious as an accessory. The eating method of orange cake: 1, directly cut into pieces and eaten, the entrance is full of orange flavor; 2, chopped into mooncake filling; 3, cook sweet soup with tangyuan, Titian soup water; 4, cut into pieces and put in a cup to pour water to brew, clear and sweet; 5, with a variety of fruits to make eight treasure rice, sweeter and more delicious.
This specialty dish, which has been passed down for many years, always brings people a delicious taste on the tip of the tongue. Due to the characteristics of the citrus itself, the sugar-coated citrus cake is relatively easy to preserve, not easy to deteriorate, as long as the seal is properly packaged, it can be put on for a long time.
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