Basic Introduction to Xuanhua Milk Grapes
Xuanhua Milk Grapes belong to the Oriental group of Eurasian varieties and are one of China's oldest high-quality grape varieties. They are distributed across northwest and north China, with primary growing regions in the Turpan Basin of Xinjiang and in Xuanhua and Huailai of Hebei Province, where Xuanhua accounts for over 85% of the total cultivation area. The cultivation history of Xuanhua Milk Grapes is long, and their quality is excellent, making them one of the most famous fresh-eating varieties in Northern China.
Nutritional Value
According to analysis, grape berries contain about 15% to 30% sugars (primarily glucose, fructose, and pentose), various organic acids (malic acid, tartaric acid, as well as small amounts of citric acid, succinic acid, gallic acid, oxalic acid, salicylic acid, etc.), minerals, vitamins, amino acids, proteins, carbohydrates, crude fiber, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, ascorbic acid, lecithin, and more. In particular, modern medicine has discovered that the skin and seeds of grapes contain resveratrol, an antioxidant with positive preventive and therapeutic effects on cardiovascular diseases. Eating more grapes, drinking grape juice, and moderate consumption of wine are beneficial to human health. Postpartum women can eat grapes or drink some wine after meals to help circulation and increase blood pigment levels in the body.
Product Characteristics
The Xuanhua Milk Grape gets its name from its resemblance to a cow's teat. It is renowned for its thin skin, crisp flesh, abundant juice, and the ability to peel the skin, earning it the saying, “Cut with a knife, the milk does not spill.” This makes it one of the most famous fresh-eating varieties in Northern China. Due to its unique qualities of being translucent and sweet and sour, it is highly enjoyable even when consumed frequently.
Historical Folklore
According to the biography of Yelü Chucai, the cultivation of milk grapes in Xuanhua can be traced back to 873-888 AD (during the late Tang Dynasty). The earliest vine was planted in the Cien Temple west of the Drum Tower by a monk who brought it from the Western Regions. Cultivation then gradually spread, primarily around homes for personal consumption and shade. This led to the development of a unique funnel-shaped trellis system suitable for courtyard cultivation, imbued with deep historical and cultural significance. After the Beijing-Zhangjiakou Railway opened in 1909, the market for Xuanhua grapes expanded significantly. During the Ming and Qing dynasties, Xuanhua Milk Grapes were served as tribute to the imperial court. The famous playwright Cao Yu recalled Xuanhua in the early years of the Republic: “In my childhood, I lived in Xuanhua with my father. At sunset in the ancient city, the military bugle still echoes in my ears, evoking a melancholy sentiment. Yet, the taste of fresh grapes remains vividly sweet in my memory.”
In the 1920s and 1930s, the cultivation area of Xuanhua grapes reached over 10,000 vines, producing more than 3 million pounds annually, which were sold as far away as Southeast Asia and abroad. Fresh produce merchants from Beijing and Tianjin would visit Xuanhua continuously after the grapes bore fruit. They would pack the grapes vine by vine and send them away by pack animals once harvested. From 1956 to 1983, Xuanhua Milk Grapes regained popularity in the international market, with annual exports reaching over one million pounds, always in high demand.
Preparation Method of Xuanhua Milk Grapes
Homemade Wine
Ingredients: Grapes, white granulated sugar, sealed jar, cheesecloth
Instructions
Place grapes and white granulated sugar into the jar at a ratio of 3:1, crushing them by hand until they are mostly in a watery state, except for the skins and seeds. Seal the jar tightly and place it in a cool, dry spot for about 20 days. Once done, strain out the skins and seeds using cheesecloth and you can enjoy your homemade wine. (You can also drink it without straining.)
Tips:
Ensure that the jar and all ingredients do not come into contact with oil, or the wine will spoil. Do not open the jar during the 20-day fermentation period.