Persimmon cake where the best

The best persimmon cakes are produced in Guilin Gongcheng: moon persimmons, Hubei Luotian: sweet persimmons, and Henan Mianchi County: oxheart persimmons.

1, Guilin Gongcheng: moon persimmons

Guilin Gongcheng moon persimmons are a specialty of the Yao ethnic group in Guangxi, and have been named one of the top ten best products in the "Agricultural Legacy Goods". In the production of persimmon cakes, there is persimmon frost, the color is similar to the moon, silver bright white, so called "moon persimmon". When you eat it, the flesh is sweet and delicious, and the persimmon cake tastes strong, tender and silky.

2, Hubei Luotian: sweet persimmons

Luotian persimmon production in many parts of China, Hubei Luotian County planted more, but also China's geographical indications products. Characterized by the sweet but not astringent, in the fall after ripening, without any processing can be eaten directly. Lutian persimmon head is relatively large, thin skin, inside the seed is relatively small, convenient for direct use, eat is also sweet and savory, juicy meat, bite on the bite is really very delicious.

3. Henan Mianchi County: Oxheart Persimmon

Henan Mianchi County is bordered by the Yellow River to the north, and as long as hills predominate in Mianchi County, the persimmon trees here have been rated as the nation's finest varieties of fruit trees. The persimmons are large, usually weighing half a kilogram, with a relatively small core, and are shaped like the heart of a cow, which is why they are called oxheart persimmons. The first thing you need to do is to take a look at the color of the persimmons, and you will see that they are very soft and tasty.

Persimmon Cake

Persimmon cake is a cake made of persimmons, and is a famous traditional Chinese snack. Persimmon cake air-dried surface presents white material for persimmon frost, the main component of fructose, because the persimmon cake for dried fruit type of dried fruit, natural sun made, the evaporation of water, fructose dissolved in water in the process of precipitation, the formation of persimmon frost.