Live Your Best Lives
Tastes better than Weilong, sweeter than first love, sourer than secret love
Eating bayberries is like a secret crush. Although I haven't touched you yet, I've been missing you since the moment I saw you. After all, I covet both bayberries and you. I remember eating bayberries as a child. I ate too many and found my teeth sore and soft that I couldn't even chew tofu. Summer was only possible with bayberries, the bayberry smoothie from the canteen after gym get out of class, or a sip of bayberry wine after dinner.
Bayberry is a fruit native to my country
It has a history of more than 7,000 years
It has been cultivated for more than 2,000 years.
Bayberry is native to Yuyao, Zhejiang, China
Myrica pollen was discovered during the excavation of the Hemudu site in Yuyao.
The fruit is black and matures early
The water chestnut variety is native to Yuyao, Ningbo. Its fruit, which turns purple-black when ripe, resembles a water chestnut, is called the water chestnut variety. This variety is the best-tasting of the various bayberries, with a sweet, slightly sour flavor, a small core, and high juiciness. It's also the most difficult to store.
The largest fruit is deep red
The Dongkui variety, native to Huangyan, Taizhou, takes its name from the "King of the East." This variety ripens earlier than the water chestnut variety and is relatively easy to transport. This variety is the most common variety found on the market.
White bayberry is distributed in Shangyu, Yuyao, Fujian, Longhai, Zhangpu and other places, with the Xishan white bayberry in Yuyao Moushan being the best.
As we all know, there are many places in Zhejiang where you can pick bayberries. Today I will recommend to you some of the most worthwhile places to visit.
Keywords: most cultured
Flowering period: June 10th - July 2nd
Suitable for: one day on weekends
The most culturally rich and with the longest history, with a 7,000-year history of bayberry, the Mudu culture shines brightly. Yuyao bayberries are large, colorful, juicy and strong in flavor.
The red crabapple that I picked is still wet, and the blood from the dragon's eye that I dug out has not dried yet.
If Taizhen knew the taste of lychees, how could lychees reach Chang'an?
—Xu Jie, Grand Secretary of the Ming Dynasty
Keywords: Export overseas
Flowering period: June 10th - July 2nd
Suitable for: one day on weekends
There is a fairy in Cixi, whose name is Yangmei Fairy. To date, Cixi Yangmei has been exported to Hong Kong, Singapore, France, and Japan, becoming a favorite of foodies all over the world.
Cixi bayberry is mainly of the world-famous "water chestnut species", with large fruit, small core, good color, tender flesh, rich juice and strong flavor, sweet and delicious. Eating one will make your mouth water!
Keywords: Export overseas
Flowering period: June 10th - July 2nd
Suitable for: weekends
There is a saying that goes like this
Yuyao's bayberry is the best in the world, and Xianju's bayberry is the best in the world.
The Ministry of Agriculture has awarded the title of "Hometown of Chinese Bayberry" to more than ten places.
Yuyao was the first to issue the
Xianju Bayberry is the best in the bayberry industry
Wash the bayberries and put them into food boxes
Store in the refrigerator and eat whenever you want
Penetrating from the tip of the tongue to the nerves, it is truly a wonderful product for cooling off the summer heat.
Continue its beauty in summer
Let this fleeting taste last a little longer
The red bayberry wine is delicious, unlike the ordinary wine, which always gives people the feeling of being unreasonable. The little drunk red bayberry in the mouth is like a girl's secret love.
Sour yet sweet
Unconsciously, my face turned red
Soak the bayberry in light salt water for 15 minutes, remove the core of the bayberry pulp, put it in a cooking pot, and pour in white sugar.
After the bayberry meat is boiled, stir it continuously until the jam begins to thicken.
Add softened gelatin sheets and squeeze the juice of half a lemon
Stir until the jam thickens and turn off the heat
After cooling, put it into the sterilized glass bottle.
Put bayberry in light salt water
Pour in bayberry and rock sugar
When the water in the pot is almost dry, turn to low heat and continue to cook.
Squeeze lemon juice into
When the water is almost gone
Place the dried bayberries on a baking tray and bake them dry or dry them naturally in the sun.
Finally, coat it with sugar (if you like the original flavor, you can leave out the sugar)
1. When going up the mountain to pick bayberries, be sure to take measures to protect yourself from the sun and mosquitoes, and wear dark clothes or old clothes to prevent contamination by plum juice and mosquito bites.
2. Pay attention to safety and do not climb too high when picking bayberries, otherwise there is a risk of falling.
3. Bayberry is warm in nature and has a certain stimulating effect on the gastric mucosa. Therefore, people with excessive stomach acid and internal heat should not eat too much. In addition, diabetics should not eat bayberry to avoid high blood sugar.
4. Although bayberry is delicious, eating too much will cause toothache. Generally, no treatment is required. After eating bayberry, rinsing your mouth or chewing tea leaves can relieve the toothache.
[Statement] We are committed to protecting the content of every original author, but because some pictures and texts come from various channels on the Internet, the author cannot be traced. If there is any infringement, please contact us to delete it.
