Basic Introduction to Fuping Persimmon Cakes
The location of Fuping, as a world-renowned prime persimmon growing area, boasts 100,000 acres of high-quality persimmon plantations. In the world's only persimmon museum in Yoshino, Japan, there is a record stating that “the main producing country for persimmons in the world is China, and the prime growing area for persimmons is in Fuping.” In 2001, Fuping County was named by China's State Forestry Administration as “China's Famous, Special, and Superior Economic Forest Fruit Hometown – The Persimmon Hometown of China.”
Nutritional Value
In addition to containing abundant protein, fructose, fat, calcium, phosphorus, beta-carotene, and calories, persimmon cakes also have higher levels of magnesium, thiamine, riboflavin, and ascorbic acid. Persimmon leaves are rich in rutin, vitamins, amino acids, beta-carotene, choline, flavonoids, and other components, possessing various medicinal values.
Product Characteristics
The traditional “He'er” persimmon cakes undergo 12 processes including picking, hooking, peeling, hanging, kneading, taking down, releasing moisture, combining, and frosting under natural conditions. “He'er” persimmon cakes are characterized by their large size, white frosting, bright base, moist texture, and sweet aroma.
Historical Folklore
The history of planting persimmons in Fuping is long-standing, with a habit of cultivation dating back to the early Han Dynasty. By the Ming Dynasty, the production techniques for Fuping persimmon cakes were already very advanced. Legend has it that when Zhu Yuanzhang was forced by circumstances to beg for food, he wandered into the northern region of Fuping, below Mount Jinweng, where he survived on eating the local delicious large persimmons. After Zhu Yuanzhang became emperor, he ordered the large persimmon tree that had saved his life to be ennobled as “Marquis Ling Shuang” and built a temple to commemorate it forever. There are numerous varieties of persimmons in Fuping, such as the Shengdi Jian, Chili Jian, Zhen, Square, Si Buliang, Chongtai, Wuhua, Chicken Heart Yellow, Shan Geda, Mirror, Millstone, and more than ten other types. The Shengdi Jian variety is a superior type of persimmon tree, and its
Method of Making Fuping Persimmon Cakes
Persimmon Cakes: To make persimmon cakes, one should choose large fruits that are regular in shape, have flat or slightly raised fruit tops, no longitudinal grooves, high sugar content, moderate water content, and no seeds or few seeds. The persimmons must be fully matured, with a clear red color, hollow fruit core, and yellowish tips.
After harvesting, unsoftened and undamaged persimmons are peeled and then dried. There are two drying methods: one is sun-drying, either hanging or laying out flat. After peeling, persimmons with their stems intact are individually attached to loosely strung ropes and hung up to dry according to their size, with frequent turning. After about 3-4 days, when the surface turns white and forms a skin, and the flesh becomes soft, perform the first gentle squeeze to bruise the flesh, promoting softening and removal of astringency. When the surface dries and wrinkles appear, perform the second squeeze, breaking up any hard parts inside and dispersing the heart chambers. Another 2-3 days later, perform the third squeeze, breaking the heart from the base so that the top no longer contracts; if there are seeds, they should be removed. Typically, three squeezes are sufficient. The second method is artificial drying, using an oven, and squeezing is also required during this process.
The dried persimmon cakes are placed in a sealed container or piled together and covered with plastic sheeting for 4-5 days, causing the persimmon cakes to soften. They are then taken out and spread out in a cool, well-ventilated place to dry, allowing the formation of persimmon frost. This process of piling and covering, followed by drying, is repeated several times. The more times this cycle is performed, the faster and better the frosting will occur, and the finished persimmon cakes can then be packaged and stored.