Basic Introduction to Donglan Chestnuts
The Donglan chestnut tree has a long life and high yield, with a fruit-bearing period lasting over 50 years, sometimes even 100 years, earning it the nickname of a “money tree” that yields returns for a century after being planted once, or benefits multiple generations after being planted by one. There are currently around 1,000 chestnut trees over a hundred years old in the county, still bearing abundant fruit. Since 1991, through the efforts of science and technology professionals, Donglan County introduced the famous “Nine-family Variety” chestnuts and grafted them onto local chestnut trees, cultivating hybrid chestnuts with advantages such as dwarfism, early ripening, high yield, large seeds, and rapid fruiting. Currently, the area of Donglan oil chestnuts in the county is 200,000 mu (approx. 13,333 hectares), with 60,000 mu (approx. 4,000 hectares) bearing fruit, yielding over 7 million kilograms annually. In August 2001, the county was awarded the title of “China's Chestnut Hometown” by the State Forestry Administration.
Nutritional Value
1. The rich unsaturated fatty acids, vitamins, and minerals in chestnuts can prevent and treat diseases such as hypertension, coronary heart disease, arteriosclerosis, and osteoporosis. They are an anti-aging and longevity-promoting tonic food, often referred to as the “king of dried fruits.” Along with dates and persimmons, they are known as “iron-stem crops” and “tree-grown grains.”
2. Chestnuts contain riboflavin, which is beneficial for chronic mouth ulcers in children and adults.
3. Chestnuts are a type of dried fruit with a high carbohydrate content, providing the body with a significant amount of energy and aiding in fat metabolism. They have the effect of invigorating qi, strengthening the spleen, and nourishing the stomach and intestines.
4. Chestnuts are rich in vitamin C, which maintains the health of teeth, bones, blood vessels, and muscles. It can be used to prevent and treat osteoporosis, weakness in the lower back and legs, joint pain, and fatigue, delaying the aging process and making it an ideal health food for the elderly.
Product Characteristics
The Donglan chestnuts are mainly sweet chestnuts, known for their thin skin, bright color, attractive appearance, delicate texture, and sweet taste. Each fruit weighs between 15-19 grams. Donglan chestnuts can be eaten cooked or raw. When cooked, they are soft, fragrant, and delicious; when eaten raw, they are crisp and sweet, earning them the reputation of being among the finest fruits. Their nutritional value is comparable to rice, hence they are also known as “iron-stem crops.”
Historical Folklore
The “Thousand Golden Prescriptions,” written by Sun Simiao, the “Medicine King” of the Tang Dynasty, records: “People with kidney ailments should consume chestnut kernels.” Eating a few chestnuts in the morning, at noon, and in the evening each day is quite effective for elderly people with kidney deficiency, frequent urination, and weak lower back and legs. Su Shi, a prose writer of the Northern Song Dynasty, once suffered from soft feet, which remained untreated for a long time. Later, he met an old man in the mountains who advised him to crush ten fresh chestnuts every morning and boil them into a decoction. Indeed, after taking this remedy for several days, he recovered. Thus, he happily wrote a poem: “An old man like me has suffered from weakness in my waist and legs; an old man's recipe for chestnuts has been passed down. I tell guests about my late rising and early getting up, slowly swallowing the white jade broth three times.” Empress Dowager Cixi of the Qing Dynasty also enjoyed eating chestnuts. She had her imperial kitchen finely grind top-quality chestnuts into flour and mix it with rock sugar to make chestnut steamed buns for her meals.
Tasting and Eating Methods of Donglan Chestnuts
1. Due to the distinct characteristics of chestnuts from northern and southern regions, their methods of consumption differ: northerners stir-fry chestnuts in coarse sand and molasses to make candied chestnuts, while southerners mostly use chestnuts in dishes and soups. Chestnuts can be boiled in water and consumed as a soup to aid recovery from illness and weakness in the limbs. Chestnuts can be cooked in porridge with added sugar, which helps to replenish kidney energy and strengthen tendons and bones. A few dried chestnuts can be consumed daily in the morning and evening, or fresh chestnuts can be cooked until tender for the elderly with kidney deficiency. For bruises and swelling due to falls or injuries, the flesh of raw chestnuts can be ground into a paste and applied to the affected area.
2. Method for Removing the Skin of Chestnuts: After washing raw chestnuts, place them in a container, add a small amount of fine salt, and cover them with boiling water. Cover the pot. After five minutes, take out the chestnuts and cut them open; the chestnut skin will come off along with the shell. This method for removing the chestnut skin is time-saving and labor-efficient.