Basic Introduction to Tan Village Loquat
Tan Village Loquat is mainly produced in three natural villages—Zhangtan, Miantan, and Yuutan—along the Xin'an River within the jurisdiction of She County. It is named after these three villages. The name “Three Tans” comes from the fact that these three villages are surrounded by mountains enclosing three large, deep water pools, which remain warm in winter and cool in summer, nestled among hills. As a result, “Tan Village Loquat” has been renowned both at home and abroad since ancient times.
Nutritional Value
Loquat is a beneficial fruit suitable for people of all ages. There is a saying in folk circles: “Peaches from the Heavenly Queen Mother, loquats from the Three Tans on earth.” Eating fresh loquat helps to quench thirst and stimulate saliva production, benefiting lungs and stomach health. Besides containing a high amount of fructose, it is also rich in vitamin B17, a nutrient known for its cancer-preventative properties. Before the invention of glucose injections, traditional Chinese medicine often used loquat juice to sustain the lives of those unable to eat, demonstrating the very high nutritional value of loquat.
Product Characteristics
The characteristics of “Tan Village Loquat” include thin skin, thick flesh, sweet juice, abundant water content, a refreshing fragrance, and rich nutrition. It is well-known for its early maturity and superior quality.
“Tan Village Loquat” comprises over 20 varieties. Among them, “Big Red Robe” and “Glory Flower” are most highly regarded abroad. “Big Red Robe” has yellow skin but red flesh, while “Glory Flower” is named for the distinctive five-pointed star shape found at the base of its calyx.
History and Folk Customs
The cultivation history of Tan Village Loquat dates back more than 800 years. In 2001, She County was designated as “China's Loquat Hometown” by the State Forestry Administration. By May 2009, the total plantation area of “Tan Village Loquat” reached 12,000 mu (approximately 800 hectares), with over 20 excellent varieties including Big Red Robe and Glory Variety. During bountiful years, the yield exceeds 10,000 tons, generating an annual output value of around 20 million yuan. Loquat has become the primary source of income for farmers in the reservoir area, and is referred to by local fruit growers as the “Green Bank.”
Preparation Method for Tan Village Loquat
Ingredients for the Recipe
Main Ingredients: 750 grams of loquat, 100 grams of fresh jujube, 100 grams of candied jujube.
Secondary Ingredients: 50 grams of candied orange peel.
Cooking Method: Steaming.
Culinary Category: Hot dishes, vegetarian dishes, snack recipes.
Cuisine Origin: Anhui Cuisine.
Preparation Method
1. Blanch the loquats (Tan Village Loquat) in boiling water, then peel them, remove the seeds, and discard the inner membrane.
2. Remove the seeds from the jujubes, wash them, and chop into small pieces.
3. Chop the candied jujubes and candied orange peel into small pieces.
4. Mix the chopped jujubes, candied jujubes, and candied orange peel with 100 grams of sugar to make the filling.
5. Fill each loquat with the mixture, arrange them on a plate, and steam for 10 minutes.
6. Place a wok over high heat, add 100 milliliters of water, 50 grams of sugar, and osmanthus, bring to a boil, thicken with wet cornstarch, drizzle with sesame oil, and pour over the steamed loquats in the dish.