In the middle of winter, the persimmon analysis of hoarfrost follows the natural seasonal delicacy At this time of year, the tip of the tongue reads the sweetness of Fuping persimmon
Full of heart, sweet and soft glutinous must be pushed every year, and it sells every year!
The authentic "Fuping persimmon" is made of "Fuping sharp persimmon" as raw materials, after 12 processes, 48 days of natural frost drying, in addition to the surface of the natural adhesion of hoarfrost, each persimmon inside, there is also a bright heart.
mouth
"Mouth" is as sweet as honey, soft as cotton, "soft and glutinous, full of fragrance, a mouthful,
The mouth is full of flowing syrup wrapped in persimmon fragrance, soft and glutinous and sweet, and the aftertaste is endless~
Because of its excellent quality, it also served as a tribute for the Ming and Qing dynasties. It coincides with the best tasting period of "Fuping persimmons", if you have not eaten friends, Xiaobian strongly recommends that you must try it, absolutely amazing! Friends who like to eat, it is recommended to prepare 2 more boxes, so that relatives and friends can also taste this delicious taste in the world~
"Shaanxi Authentic Fuping Persimmon"
The skin is attached with frosting, and the inside is soft and glutinous and sweet, suitable for all ages
A tribute to the royal family of the Ming and Qing dynasties
It sells well every year, and customers say it is good after tasting it
Every small Fuping persimmon is constantly checked by experienced fruit farmers in the base, until the skin is covered with hoarfrost and the inside is full of heart, and finally willing to let go of it~
Picked a few almost ripe tastes, the skin is wrapped in a layer of sweet frosting, bite down with the tenacity of persimmons; after tearing, the golden flesh inside, red and soft, like a trembling soft egg yolk, will flow out at any time, look at it and feel greedy~
Or dig and eat, as soon as you take your mouth, the sweet pulp instantly wraps the entire mouth, and the sweet and glutinous flesh flows back and forth between your lips and teeth.
It can be called the best in the world, and I know that I am poor when I have tasted it. It's no wonder that this small persimmon can become a royal tribute to the Ming and Qing dynasties, and if I am the emperor, I love to eat it~
It sells well every year, and the fans who have eaten it all say: It is very soft and glutinous, it tastes sweet and silky when chewed, it is so delicious, I feel that it is not enough to eat if I buy less.
The meat is thick and creamy, the size is moderate, it is super delicious, and the children at home like to eat it.
I have never eaten it, to falling in love with persimmons, my mother's taste has been raised by me, and I will send persimmons back every year in winter~
Fuping persimmon cake not only conquered the relatives of the emperor with its soft and glutinous sweet taste, but also exported to Japan, South Korea and the European Union, and became a must-eat dessert for many foreigners every year.
However, if others say 10,000 words are delicious, it is better for you to taste it yourself, authentic Fuping persimmons, we sincerely invite you to try it!
Persimmon cakes are also divided into three, six, nine and so on
Only make authentic rich advection heart persimmons
In China, if you want to say where persimmons are delicious, Fuping claims to be the second, and I am afraid that no one dares to call it the first.
The Japan Persimmon Museum records: "The main producing country of persimmons in the world is China, the distribution center of persimmons is Qingzhou, and the eugenic area of persimmons is in Fuping.
In 2001, Fuping was rated as "China Persimmon Township", and in 2008, Fuping persimmon was rated as "National Geographical Indication Protected Product"
CCTV has also made many in-depth reports on Fuping persimmons.
Anyone who has eaten Fuping persimmons knows that persimmons can be so sweet and glutinous, which simply subverts people's perception of persimmons.
However, even Fuping persimmons are divided into three, six, nine and so on.
Only the locals know that only the four towns of Caocun Town, Zhuangli Town, Meijiaping Town, and Qicun Town in Fuping produce the best persimmons. Our persimmons come from the core production area - Caocun.
And we only look for old farmers with decades of experience in persimmon making to cooperate, and select old tree fruits that are more than 10 years old. The persimmons are harvested only after the frost falls, and each one is carefully selected and strictly controlled at every step.
The persimmons are covered with thick frost, and the sweetness is casually above 30°, which is better than almost all fruits.
As soon as the tongue touched, the frosting quietly melted. When you take a bite, the outer layer is firm and chewy, but the flesh inside is softer than glutinous rice balls, which is more than addictive~
Gently take a sip of the red flowing syrup in the middle of the pulp, there is no astringent taste of persimmon at all, only the fragrance of persimmon overflows the tip of the tongue, not to mention how satisfying.
It is said that 1 box of persimmons in South Korea will be sold for 85,000 won, equivalent to more than 400 yuan.
12 processes, 48 days of natural frost drying
4 catties of persimmons only produce 1 catty of persimmons
The sharp persimmon flesh of Bupyeong's unique fruit is orange-red, juicy and soft, and has a high sweetness, which is an excellent raw material for making persimmons.
Every year before and after the frost falls, the persimmons are ripe, and every household goes into battle to pick persimmons and make persimmons, and they are busy from morning to night.
Ordinary persimmons are spread out to dry, the shape is flat and round, and the drying is not sufficient, and it tastes dry and hard and not sweet, and it will have an astringent taste.
The Fuping persimmon cake is hung and dried, the shape is well maintained, and the moisture can be exerted to a large extent, and the sugar powder and sweetness are retained.
Although there are already machines on the market that can dry persimmons and frost quickly, only the veteran craftsmen of Fuping know that "machine-dried persimmons have no fragrance, and the sweetness of persimmons that frost at low temperatures cannot keep up".
Picking, folding, peeling, hanging, pinching, shelf, water, wet frost and other 12 fruit-making processes, 48 days of natural frost drying, and then piling up precipitated fructose, the whole process is manually operated, and each process strives to be the ultimate.
4 catties of persimmons, only 1 catty of persimmons, and can not be mass-produced, very seasonal, only 3 months in a year can be eaten, sold out and there is no more.
Export-grade Fuping persimmons
Eat only 3 months a year, miss and wait another year
The most important thing is to make people feel at ease when they eat the food in their mouths.
Clean workshop, neat uniforms, hats, masks, and a number of tests to ensure safety and hygiene.
▲Persimmon inspection report
Friends who like persimmons can buy them with confidence, but the editor reminds again: Fuping persimmons belong to seasonal fruits, and they will be gone when they are sold out, so remember to start as soon as possible.
The packaging is exquisite, simple and generous, and it is a very good choice to send friends, relatives, and family
Tips for purchasing:
It is normal for persimmons to be individually frosted, especially in the southern part of the country. Therefore, it is recommended that you put it in the refrigerator as soon as you receive the goods!
*All of the above are advertisements
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