Traditional Chinese Xinjiang green raisins: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Xinjiang green raisins. 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 7183 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Xinjiang green raisinsXinjiang seedless white and green raisins, also known as Xinjiang green raisins, are made from dried Xinjiang seedless white grapes, known as the "green pearls" of the fruit world. It is one of the main traditional specialties of Xinjiang.Xinjiang Uygur Autonomous Region is the only green raisin producing area in my country. According to research, seedless white grapes have been cultivated for more than 1,000 years. In recent years, the Turpan Basin in Xinjiang has produced about 5,000 tons of green raisins annually, which are sold at home and abroad. Because the Turpan Basin in Xinjiang has a climate that is particularly suitable for grape growth and drying, Xinjiang Uyghur fruit farmers have rich experience in cultivating seedless white grapes and traditional skills in making raisins. Xinjiang green raisins have beautiful appearance and excellent quality, forming the "four unique features" of color, aroma, taste and shape, which are well-known at home and abroad.Product Features Xinjiang green raisins are green and crystal clear, resembling a spindle, with uniform particles. The skin is thin and seedless, the fruit is plump, the flesh is soft, sour and sweet, the taste is delicious, the aroma is fragrant and the flavor is unique. Rich in nutrients. No pesticide residue. And easy to carry and store.Nutritional value: …
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