Basic Introduction to Kang County Persimmon Cakes
Persimmon cakes are made from green persimmons that have been peeled, dehydrated, and processed to remove bitterness. They are produced using traditional sun-drying methods combined with modern machine drying techniques. Rich in fructose, glucose, natural organic acids, manganese, calcium, vitamins, and more, persimmon cakes not only retain the original nutritional components of persimmons but also have an enhanced flavor. They are one of the essential dried fruits for festive occasions.
Nutritional Value
Persimmons are highly nutritious and contain rich amounts of sucrose, glucose, fructose, protein, carotene, vitamin C, cucurbitacin, iodine, calcium, phosphorus, iron, and zinc.
Persimmons are rich in pectin, a water-soluble dietary fiber that has excellent laxative effects and is beneficial for maintaining healthy gut flora.
Historical Folklore
According to legend, after Zu Yi moved from Geng to Xing, he established his capital there and granted the territory of Geng to his younger brother Zu Bing, who became the ruler of the state of Geng. The descendants of the Geng clan venerated Zu Bing as their ancestor. To commemorate this ancestor, on the fifth day of the twelfth lunar month, which is Zu Bing's birthday, persimmon cakes (which sound like “thinking of Bing”) are offered during sacrifices to him, and the term “persimmon cakes” gradually spread.
Tasting and Eating Methods
1. It is not advisable to eat persimmon cakes with pickled vegetables or black jujubes, as it may cause stone formation;
2. Persimmon cakes should not be eaten with goose meat, crabs, sweet potatoes, or eggs, as it can lead to symptoms such as abdominal pain, vomiting, and diarrhea;
3. Do not consume vinegar before or after eating persimmon cakes.