How to make old fragrant yellow

Due to the unique medicinal value of bergamot, Chaoshan villagers knew how to make old fragrant yellow with it from the Ming Dynasty, and gradually formed a set of scientific pickling technology and experience:

Cut into pieces (with edges as blocks)-salting (with salt)-sun drying (dehydration)-cooking until cooked (degerming and softening)-soaking sugar licorice (soaking in salt to absorb sugar licorice liquid)-sun drying again (repeated many times). The cycle of the whole process takes quite a long time from raw to cooked.

Through this meticulous pickling process, the medicinal value of Laoxianghuang was further developed and improved, which made it have the effects of appetizing, regulating qi and resolving phlegm. It can be used to treat stomachache, abdominal distension, vomiting, burping, cough with excessive phlegm, asthma, hangover and regulating qi. Therefore, the old fragrant yellow has become a necessary medicinal preserved fruit for hipsters, and it will not go bad if it is stored for a long time. The longer the time, the better the effect.

Old fragrant yellow and bergamot are also called "Milo" oranges. Bergamot is a cultivated variety with a long cultivation history in China. Mainly produced in Chaozhou, Zhaoqing, Gaoyao (around Heleshui), Deqing, Yunfu, Sihui, Yunan and other places in Guangdong. It's called "Guangzhou bergamot" and it's an authentic product. Pericarp and leaves contain aromatic oil, which has a strong flavor of fresh fruit and is a seasoning raw material; Fruits and flowers are used in medicine.

Bergamot is one of the "Top Ten Guangzhou Medicines" in Guangdong, and Chaozhou Bergamot is one of the famous fruits in Guangdong. The function of bergamot fruit: aromatic regulating qi, invigorating stomach and stopping vomiting, resolving phlegm and relieving cough. I hope this answer can bring you some help and be adopted.