Much Loved

Basic Introduction to Yantai ApplesYantai City is one of the earliest areas in our country for apple cultivation, and it also has the largest area under apple cultivation and the highest yield. Yantai apples are of excellent variety and unique flavor, much loved by people, and are known as the "Queen" of the fruit family in Jiaodong. Yantai apples are sweet, crisp, and nutritious, containing not only abundant sugar but also malic acid, carotene, ascorbic acid, and other substances essential for human health such as calcium, iron, zinc, etc. Therefore, they are highly favored by nutritionists. Nutritional ValueThe nutritional content of Yantai apples is very rich, containing a variety of vitamins and acidic substances. A single apple contains over 30 mg of flavonoids, 15% carbohydrates and pectin, vitamin A, C, E, potassium, and antioxidants. A single apple (154g) contains 5g of dietary fiber, 170mg of potassium, 10mg of calcium, 22g of carbohydrates, 10mg of phosphorus, 7.8g of Vc, and 7.8g of Vb. The calcium content in apples is higher than most other fruits, which helps metabolize excess salt in the body. Malic acid can help metabolize calories and prevent lower body obesity. Soluble fiber pectin can help with constipation. Pectin…

Zongzi is a signature food of the Dragon Boat Festival and is much loved by people. Xu Shen's Sayings on the Interpretation of Chinese Characters from the Han Dynasty states: “Zong (zongzi) is glutinous rice wrapped in reed leaves.” This indicates that at the time, reed leaves were primarily used for wrapping zongzi. In fact, with different customs and local products across regions, different leaves may have been used to wrap zongzi in various places south and north of the Yangtze River, such as the leaves of the Nandina, banana, lou, and lotus plants, which can be aptly described as “sticky rice remains, while the zongye varies.” What many do not know is that the zongye discarded after eating zongzi also has medicinal and health benefits. Reed Leaves Reed leaves are one of the oldest types of zongye, mainly distributed in areas such as North China, Northeast China, and the Two Lakes Region. Reed leaves are commonly used to wrap zongzi in northern regions and along the Yangtze River. After being boiled in water, reed-leaf-wrapped zongzi emit a unique fragrance, which can refresh one’s mood during the sultry weather of the Dragon Boat Festival. The "reed" mentioned in "The reeds…

Locust flower tea, with its unique aroma and health benefits, is much loved by tea enthusiasts. This article will detail the preparation method of locust flower tea, from traditional handcrafting to modern mechanized production, guiding you through the charm of this traditional beverage. The History and Culture of Locust Flower Tea Locust flower tea has a long history in China, dating back to the Tang Dynasty. Locust flowers are not only beautiful ornamental plants, but their blossoms also have medicinal properties, including heat-clearing and detoxifying effects as well as cooling and blood-stanching benefits. In ancient times, locust flower tea was often consumed as a refreshing summer drink. Over time, the preparation techniques for locust flower tea have evolved, gradually forming a complete process. Selection of Raw Materials for Locust Flower Tea To make locust flower tea, one must first choose high-quality locust flowers. Generally, the best time to pick locust flowers is between May and June when the buds are about to bloom and the aroma is most intense. When selecting, choose bright-colored flowers free from disease, pests, and impurities. Traditional Handcrafted Preparation Process of Locust Flower Tea The traditional preparation process of locust flower tea includes the following steps:…