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There are three major dates in China: Beijing-style dates (17% + moisture and northern-style dates), Hui-style dates (13% - moisture or southern-style dates) and Gui-style dates (7% - moisture).
Wuzhou jujube has a large core and small core, loose flesh, thin and tough skin, less juice, and not yet fully ripe green jujube as the main raw material, processed and made of green jujube and white sugar, shaped like a saddle, yellow color, fine inner thickness, clear heart and lungs, well-known overseas. Wuzhou dates have been produced for two hundred years, and were listed as tribute during the Qing Daoguang period (1821~1850).
When making, first use an iron comb along the longitudinal cut of the jujube skin into a groove, deep to half the thickness of the meat, and then soak its tannins to make the jujube soft, take it out after two hours and put it into a pot to boil, and then rinse and drain with clean water, put it in a sugar pot and boil it over a strong fire, when the jujube turns soft and yellow, add honey or sugar and cook for about an hour, pour the jujube and the sugar liquid into a cold container and stand for 45 minutes, so that the jujube can absorb enough sugar liquid, and then take it out and put it in the oven to bake or expose to the sun until semi-dry, pinched into a flat shape with your fingers, slightly saddle-shaped, Continue drying until the surface is whitened and frosted.
This product is Gui-style Wuzhou dates, Wuzhou dates are generally used as soup, and have the effect of clearing heat and moisturizing the lungs.