Yixing

Basic Introduction to Yixing Chestnuts Yixing Chestnuts: The chestnuts from the southern mountainous area of Yixing have long been famous. In 1980, Yixing County, Jiangsu Province, was listed as one of China's top chestnut-producing counties with an output of ten thousand dan. Chestnuts are more nutritious than rice and flour, rich in starch, fat, protein, and various vitamins. They are a nutrient-rich woody food source and have certain medicinal functions for boosting energy, strengthening the spleen, and promoting blood circulation. Yixing chestnuts, also known as "large chestnuts," are known for their fullness, fragrance, stickiness, and sweetness. In recent years, varieties have been improved and they have been rated as excellent products in Jiangsu Province. Nutritional Value Yixing chestnuts are rich in starch, fat, protein, and various vitamins. They are a nutrient-rich woody food and are also high-quality ingredients for various dishes and pastries. They can be eaten raw, cooked, roasted, ground into powder for chestnut pastries or soups, or made into candied fruit. Product Characteristics Chestnuts belong to the genus Castanea of the beech family and include about 7-9 species. Generally, in China, there are two types: wild chestnuts and hybrid-improved chestnuts. The widely cultivated variety in China is a…