Traditional Chinese Beijing candied fruit: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Beijing preserved fruit. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 18998 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Beijing preserved fruitBeijing preserved fruit is one of the traditional flavor foods. It is well-known in the capital, the country, and exported to foreign countries.Our country has a history of making preserved fruits for more than 1,000 years. In ancient Chinese books, there are many records about using honey to pickle fruits. These records are all about boiling and concentrating fresh fruits in honey to remove a lot of water and preserve them for a long time, so they are called "honey decoction", which later gradually evolved into "preserved fruits". Later, sugar was used instead of honey.Types of preserved fruits There are many varieties of preserved fruits in Beijing. To distinguish between preserved fruits and candied fruits, according to the custom in Beijing, those with low water content and no juice are called preserved fruits. For example: preserved apple, preserved pear, preserved apricot, preserved peach, preserved sand fruit, preserved fragrant fruit, preserved begonia, preserved dates (also known as golden candied dates) preserved green plums, preserved red fruits, etc. Because the above preserved fruits are made by processing the raw materials, boiling them in sugar, and then drying them, they have brown, golden or amber color, are bright and transparent, have a dry surface, are slightly sticky, …
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