Persimmon culture introduction

Persimmon history

Persimmon cake [SHI BING], also known as cake. Western Shanxi dialect is also known as “Si Bing” (Shanxi dialect, Shaanxi dialect: Persimmon “SHI” sounds “SI”)

Dried persimmons are fruits that people like to eat. They are sweet and delicious and nutritious. In the south of Shanxi, especially during the Spring Festival, every household is filled with dried persimmons to greet guests. The following is the origin of the word persimmon:

According to legend, Zu Yi moved from Sui to Xing, then set the country where he was, and his brother Zu Bing was sealed in Suidi (in today's Shanxi, Hejin, Shanwang Village area), to establish a ancestral country and establish Zu Bing as a monarch. Later, the Clan clan, Zunzu was the ancestor of Cangshi, to commemorate this ancestor, the fifth birthday of the fifth lunar month of the lunar year, the altar of dried persimmons for the sacrifice of Zu B, and the gradual spread of the word of persimmon (Si Bing). opened.

In Shanxi Province. In Kawazu City, a large number of persimmon trees are planted. In the local dialect, persimmons are similar to “Si Bing” and they have the meaning of memorializing Zu B. The top grade of dried persimmons is also known as wolfberry cake, which originated from the land of Dai. According to the record of "Seal of the Land", "City of Longmen County is located in the southeast city of Longmen County in Zhangzhou, and therefore it is also the country of Shu Kingdom." According to the “National Geographical Names Dictionary, Hejin Cited Album,” Zhongji Village, 10 kilometers southeast of Hejin Chengguan Town, is the seat of the State Capital of the Kingdom of Laos.

What is the white powder outside the persimmon?

In the fresh persimmon contains a lot of water, but also contains glucose and fructose, etc. When it is dried into dried persimmons, the moisture gradually evaporates, the glucose and fructose contained in the pulp penetrates into the epidermis, the nature of these two kinds of sugar is not Similarly, fructose tastes very sweet, easy to absorb moisture, when it penetrates into the surface of the persimmon, it seizes the moisture in the air and sticks to the skin of the persimmon. Like the syrup outside the candied fruit, the sweetness of glucose is not like sugar, but But it is not easy to grasp the moisture in the air. When it permeates the skin of the persimmon, it becomes a layer of white powder. It just wraps the adhered fructose and makes the whole dried persimmon. The original powder is glucose powder. .