The taste of first love
"Hanging branches one by one, mountains full of red are burning." Every early summer, the wind is warmer than the next. It was this warm wind that blew the bayberry "red". On the tea mountain in Wenzhou's Ouhai District, rows of green bayberry tree branches hang red and purple bayberry fruits, opening the anticipated "bayberry season".
The appearance of Chashan bayberry is characterized by "red plate green stem", round and moist like black pearls. It tastes like "first love" - sweet with a slight sourness, the first taste immediately feels sweet and sour, followed by a touch of the green of the pit skipped the tip of the tongue, and finally left a charming sweetness between the lips and teeth, just like the first love of the sinus. In this way, Chashan bayberry has a unique sweet and sour fruit aroma, which makes people unfulfilled and intoxicated.
Chashan "Zhenguo", Dingao bayberry
Chashan bayberry grows in Ouhai Dingao, which is the "hometown of Chinese bayberry". In 1992, the Department of Agriculture of Zhejiang Province named Chashan bayberry as "Dingao arbutus", which is a national geographical indication product and one of the four good varieties of bayberry in Zhejiang Province.
Ouhai has beautiful scenery, and it is very suitable for planting bayberry in terms of topography, climate and soil conditions. Known as "six mountains, one water, three fields", surrounded by mountains on three sides in the southeast, southeast and north, shaped like a mountain bucket, plain rivers crisscrossing, peaks and mountains, is a plain water network with superior natural conditions and mountainous intersection zone. The climate is mild and humid all year round, with abundant rainfall, sufficient sunshine and four distinct seasons, and good climatic conditions Dingao bayberry orchard has deep soil layer, soft soil, rich organic matter, moderate acid and alkali. Chashan Dingao bayberry matures in June, which is larger, sweeter and more hydrated than the early Yunnan and Fujian bayberry.
The cultivation history of Dingao bayberry can be traced back to the Ming Dynasty 500 years ago. As early as the Hongzhi period of the Ming Dynasty, there was a record of Wenzhou's abundance of bayberry in the "Wenzhou Fuzhi". According to legend, during the Jiaqing period of the Ming Dynasty, there was an arbutus tree growing particularly luxuriantly under the cliff of the Dingao Plate. A farmer in Dingao village picked up the bayberry under the cliff and sold it in the city, and after tasting it, people found that the taste was mellow and delicious, and they were very surprised, and they all thought that its color and taste were the highest in Wenzhou.
In the eighth year of Guangxu in the Qing Dynasty, the "Yongjia County Record" recorded that "the old history produced native bayberry, and those who come out of the tea mountain today, the taste is particularly victorious", which shows that the quality of the tea mountain Dingao bayberry at this time has been widely praised. Until now, Wenzhou still has a folk song of "tea mountain bayberry goose dangjiu, anchovies after Jiangxin Temple", which shows that Ding Ao bayberry occupies an important position in the hearts of Wenzhou people.
At first suspicion, one is worth thousands of dollars
Bayberry is also known as "Long Qing" and "Vermilion", which has the reputation of "first suspicion that a piece is worth thousands of gold" in ancient times, and there is more "bayberry lychee" in the area of Wuyue. Arbutus has received such high praise not only because it is sweet and sour, delicious and delicious, but also because it has high nutritional value.
The world's earliest surviving dietary therapy monograph, the famous Tang Dynasty medicinal scientist Meng Shu's "Dietary Therapeutic Materia Medica", believes that bayberry is glycolic and warm, and has the effect of quenching thirst, stomach elimination, vomiting, abdominal pain and hangover. According to modern nutritional determination, high-quality bayberry is rich in cellulose, mineral elements, vitamins and a certain amount of protein, fat, pectin and 8 kinds of amino acids that are beneficial to the human body, and the content of calcium, phosphorus and iron in its fruit is more than 10 times higher than that of other fruits.
Wenzhou's "King of Bayberry" N ways to eat
Wenzhou's "King of Bayberry", which is sweet and sour, and a mouthful of bursting juice, if it can only be tasted during the harvest season in June, will of course be unfinished. In addition to fresh food, Chashan bayberry also has N ways to eat it in a variety to light up your taste buds.
Licorice bayberry
Put the bayberry, lemon, licorice and sugar into the pot and stir-fry continuously, wait for the bayberry juice to seep out and dry, take it out, and then further put the bayberry into the microwave oven to heat and dry. Finally, put the dried bayberry into a utensil, sprinkle with white sugar and stir well, so that the white sugar is evenly wrapped on the dried bayberry. Licorice bayberry is sweet but not greasy, and also has the effect of suppressing cough and nourishing food.
Bayberry sauce
Select the bayberry without rot and damage to remove the stem, wash, mash, add water into the pot, cook on the fire for 5 minutes, stir while adding sugar, and then switch to a simmer to continue cooking for 8-10 minutes after the sugar is fully dissolved, during which you still need to stir, otherwise the sugar is easy to paste the pan. Pour the boiled jam into a container, let it dry until warm, then sprinkle a layer of white sugar on the surface, cover and store.
Arbutus wine
First wash the bayberry and set aside, configure the bayberry, wine and rock sugar in a ratio of 1:1:1.5, place it in a layer of bayberry and a layer of rock sugar in the sterilized wine bottle, and finally pour in the white wine than the bayberry, seal and preserve. It is best to use low-alcohol liquor, such as Jiujiang double distilled wine. After one month of sealing and fermentation, you can taste the sweet bayberry wine. Bayberry wine is most suitable for relieving heat and relieving boredom in midsummer, and also has the effect of dispelling dampness, protecting against cold, and stopping diarrhea.
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