Quenching

Basic Introduction to NanhuluNanhulu is a famous local specialty of Jiaxing, named after its cultivation in the waters centered around South Lake in Jiaxing. Also known as green nuts, yuan nuts, monk nuts, or Nandang nuts, the harvest season is around the Mid-Autumn Festival. Peel off the thin green outer layer, and you're left with the white flesh of the nut. It's crisp, sweet, refreshing, and thirst-quenching; once you've tasted it, you'll never forget it. When Nanhulu hits the market, though there's no official agreement, the people of Jiaxing have a custom of eating these nuts, a shared tradition. Nanhulu can be eaten as a fruit or used in cooking. Remove the shell, stir-fry them, and sprinkle with green onion for a dish that is visually appealing and delicious. Cooked with meat or made into a rice dish, they give off an enticing aroma and a unique flavor.Existence of Nanhulu 5,000 Years AgoNanhulu has been around for over 5,000 years. According to archaeological findings, a carbonized round-cornered nut excavated from the Majiabang Neolithic site in Jiaxing is similar to the Nanhulu. Radiocarbon dating places it between 2685 and 4090 BC, proving that Jiaxing is the original birthplace of Nanhulu, a…