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There are several kinds of chestnuts, round and flat, and the ones with high nutrition are the best.
First, Liangxiang chestnut

Produced in Fangshan Liangxiang, a suburb of Beijing, the fruit is small, about 5 grams, sweet, and ripe in the middle of 10;

Second, move west to Mingli

Also known as "red skin" and "red hair", it is produced in Qianxi and Xinglong areas of Hebei Province. The fruit is large, 7-9.5g, with reddish-brown skin and sweet taste, and ripens in mid-September.

Third, Taishan chestnut

Produced in Taian City, Shandong Province, also known as Taishan Liming and Taishan Li Gan, it has been planted for more than 500 years. It used to be a tribute in the Ming and Qing Dynasties, but now it is mostly produced in the mountainous areas around Mount Tai and Culai Mountain, especially the chestnuts produced on the back of Mount Tai have the best quality.

Fourth, Laiyang Hong Guang chestnut.

Produced in Zhuangtou, Laiyang, Shandong Province, the fruit is large, the skin is dark brown, shiny, of good quality and sweet taste, and the chestnuts mature in early September;

Verb (abbreviation of verb) Castanea henryi

Also known as Pearl Chestnut, it is distributed in the Yangtze River valley and all parts of the south of the Yangtze River, with Fujian Jian 'ou as the top grade. Inside the shell is an oval nut, which tastes like chestnuts. Chestnut in Kuancheng area of Chengde, Hebei Province contains organic iron, so it is famous for its organic chestnut.

There are also some varieties that should be mainly selected locally, such as Paoche No.2, Chen Guo 1, etc., and Shi Feng, Jinfeng, Haifeng, Qingmaoruanci, Chushuhong and other varieties should be introduced appropriately. According to different edible requirements, fried chestnut varieties should be given priority to, and excellent chestnut varieties should be developed appropriately, taking into account foreign trade export and domestic market demand. At the same time, early, middle and late varieties should be reasonably matched.