Basic Introduction to Xinglong Chestnuts
Xinglong County is the birthplace of Yanshan chestnuts, with a long history of cultivation. In Lu Ji's “Explanation of Plants and Animals in The Book of Songs” from the Three Kingdoms period, it is mentioned that “chestnuts grow in all five directions, … but those from Yuyang and Fanyang are sweet and flavorful, surpassing those from other regions.” Here, Yuyang refers generally to the area within Xinglong County. Recognized by the Trademark Office of the State Administration for Industry and Commerce, “Xinglong Chestnuts” has been awarded the China National Geographical Indication Certification Trademark.
Nutritional Value
Scientific analysis shows that Xinglong chestnut kernels contain 10.7% protein, 7.4% fat, 60% starch, 20% sugar, as well as rich amounts of carotene, ascorbic acid, thiamine, riboflavin, niacin, vitamin C, B1, B2, and multiple vitamins, along with calcium, phosphorus, iron, potassium, and other trace elements.
Product Characteristics
Xinglong chestnuts are characterized by their large size, thin skin, bright color, clean appearance, and delicate flesh. They have a unique flavor that is sweet, fragrant, and glutinous, ranking them at the top among edible chestnuts.
Historical Folklore
In “The Biography of Su Qin,” it is stated: “To the south are the riches of Jieshi and Yanmen; to the north, the benefits of jujubes and chestnuts. Even if the people do not engage in intensive farming, they can still live comfortably off jujubes and chestnuts alone—this is what one would call a land blessed by heaven.” During the Western Jin Dynasty, Lu Ji wrote in his commentary on The Book of Songs: “Chestnuts grow in all five directions, but those from Yuyang and Fanyang are especially sweet and flavorful, surpassing those from other places.” This shows that Chinese laborers had already cultivated chestnut trees over 5,000 years ago.
Tasting and Preparation Methods for Xinglong Chestnuts
Chestnut-Braised Chicken
Ingredients:
1 whole chicken, 250 grams of chestnuts, 1 colored pepper, 6 grams of salt, half a scallion, 4 slices of ginger, an appropriate amount of garlic, 2 star anise, 4 dried red chilies, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, and an appropriate amount of vegetable oil.
Instructions:
1. Cut a cross-shaped slit into the top of each chestnut with scissors;
2. Pour boiling water over the chestnuts, making sure they are submerged, and add salt;
3. Cover the pot and let sit for 5 minutes;
4. Remove each chestnut and peel away the shell;
5. Clean the free-range chicken and drain the water;
6. Chop the chicken into large pieces and blanch in hot water to remove blood and impurities;
7. Retrieve the chicken pieces, rinse with hot water, and set aside to drain;
8. Heat oil in a pan and stir-fry the chestnuts over low heat until they change color, then remove;
9. In the remaining oil, sauté scallions, ginger, garlic, star anise, and dried red chilies until fragrant;
10. Add the chicken and stir-fry over high heat, adding cooking wine;
11. Pour in enough hot water to cover the chicken, bring to a boil, then simmer;
12. When the chicken is about 70% cooked, add the chestnuts, season with salt, sugar, light soy sauce, and a touch of dark soy sauce for color;
13. Continue to braise until both the chicken and chestnuts are fully cooked, then turn up the heat to reduce the sauce. Add the colored pepper and stir-fry evenly before serving.