Basic Introduction to Wulian Chestnuts
Chestnuts, also known as Chinese chestnuts, are plants in the genus Castanea of the beech family (Fagaceae). They are native to China and are distributed in Vietnam, Taiwan, and regions across mainland China, growing at altitudes ranging from 370 to 2,800 meters, commonly found on mountainsides and widely cultivated by humans.
The production of chestnuts in Wulian County has a long history. The soil within the county is fertile, with ample sunlight and abundant rainfall, providing ideal natural conditions for the growth of chestnuts.
Nutritional Value
Chestnuts are rich in vitamins B1 and B2, with vitamin B2 content at least four times that of rice. Each 100 grams of chestnuts contain 24 milligrams of vitamin C, far exceeding what grains can offer. Surprisingly, fresh chestnuts contain more vitamin C than tomatoes, which are renowned for their high vitamin C content, and over ten times more than apples! Chestnuts are also rich in minerals such as potassium, magnesium, iron, zinc, and manganese. Although their mineral content is not as high as that of hazelnuts or melon seeds, it is significantly higher than common fruits like apples and pears, especially in potassium, where they surpass even apples, which are known for their high potassium content, by four times.
Product Characteristics
Chestnut kernels are large, full, and oily, making them durable for storage. The flesh is mostly golden yellow, rich in glutinous texture, sweet, and easy to peel.
History and Folk Customs
Wulian County is famous for its chestnuts and is known as the “Land of Chestnuts.” Chestnut cultivation here has a long history. According to legend, during the Sui Dynasty, people processed chestnuts into flour and made chestnut bricks, which were stored in walls as a food reserve for famine years. Over time, many excellent varieties have been cultivated, including Daming chestnuts, Xiaoming chestnuts, Damao chestnuts, Xiaomao chestnuts, and Bagu chestnuts. Since the 1970s, superior varieties such as Hongguang, Jindou, Red Skin Oil Chestnuts, and Yanfeng have been introduced. By the late 1980s, the chestnut planting area in Wulian County had reached 55,000 mu, with an annual output of 1.12 million kilograms, ranking second in the province and one of the key production areas in Shandong. In addition to domestic sales, chestnuts are also exported to countries and regions such as Japan.
Because “chestnut” sounds similar to “establish a son” and “profit,” local farmers often hang strings of jujubes and chestnuts beside doors, in bridal chambers, and above beds on wedding days, symbolizing early childbirth, prosperity, and good fortune.
Tasting and Eating Methods of Wulian Chestnuts
The main ways to eat chestnuts include:
(1) Wind-dried Chestnuts: Hang chestnuts in net bags to dry. Eat 15 raw chestnuts daily, chewing slowly. This can help treat kidney deficiency and soreness in the lower back and legs in the elderly.
(2) Chestnut Porridge: Boil 10 chestnuts with an appropriate amount of rice to make porridge. Alternatively, dry and grind the chestnuts into powder and mix it into the porridge, adding an appropriate amount of brown sugar before eating. This helps replenish kidney qi, strengthen tendons and bones, and treats weakness in the lower back and legs.
(3) Sweet Chestnut Soup: Boil 30 dried chestnuts until cooked, then add an appropriate amount of brown sugar before eating. This can help treat physical weakness, soreness in the limbs, injuries, and bruises.
(4) Raw Chestnuts: Raw chestnuts have hemostatic properties and can treat common bleeding disorders such as hemoptysis, epistaxis, and hematochezia. Mash raw chestnuts without shells into a paste and apply it to the affected area to treat injuries and bruises; this method has been proven effective in traditional Chinese medicine clinical practice.