After the "Autumnal Equinox" of the festival, the mountains and forests quietly changed into new decorations, as if they were the photo of the Taiwanese poet Qiu Fengjia in the Qing Dynasty who wrote the sentence "The forest is about to ripen old persimmons, and autumn is red in the deep mountains." Persimmons are tokens of autumn and winter. In the early years, people prefer fragrant and soft red persimmons. In recent years, crispy sweet persimmons have become popular. Persimmons have a harmonious voice with the world and "things" and "things", which convey the blessings of prosperity for the five generations and the success of all things, and have become a gift for the New Year.
Persimmon originated in mainland China, Japan, Korea and other places. It was first planted in the Zhou Dynasty more than 3,000 years ago and was mainly used as sacrificial offerings. When he was in a downturn, two kings, Liu Xiu, Emperor Wu of Donghan and Zhu Yuanzhang, Taizu of the Ming Dynasty, once filled their belly with persimmons. After achieving his domineering career, they named "Changliu Tree" and "Lingshuang Hou" respectively to show that they did not forget their old kindness.
Duan Chengshi of the Tang Dynasty recorded in "Youyang Lu Zu" that persimmons have seven virtues: long and poor, no bird nest, no trauma, frost leaves can be earned, sweet fruits, and plump leaves can be written. When Chinese painting master Zhang Daqian moved to Brazil in the 1950s, he added the virtue of "fried persimmon leaves to cure stomach problems", named his residence "Eight Destiny Garden", and created a unique technique of purifying ink landscapes.
"The fallen leaves are fat and can be written in a book" is even more meaningful. Zheng Qian, a literary master of the Tang Dynasty, was young and sleepy and bought papers with money, so he practiced words with persimmon leaves and finally became a generation of book writers. The cursive book "like a blow to send clouds, collecting clouds and pushing the moon". This commitment is in line with Wang Hui's diligent spirit of "writing a jar of water".
Persimmons are divided into sweet persimmons and sweet persimmons. Sweet persimmons need to be processed, and the sweet persimmons can be eaten after ripening. Taiwan introduced persimmons from China about 200 years ago, and the main varieties include beef heart persimmons, squid persimmons, stone persimmons, and surrounding persimmons. The ox heart persimmon is as its name, and its fruit is actually large. After lime water dispels the ginger, it becomes a crisp and refreshing "water persimmon". Fanlu Township, Chiayi County is the main source; the stone persimmon fruit is small but has high sweetness and is mainly used as the raw material for persimmon, Miaoli and Hsinchu are the most abundant; the persimmon is shaped like a hair, and the fruit is thick, which is suitable for both fresh or fresh food. The production area is concentrated in Taichung and Chiayi; there are 4 purified persimmon noodles around it, and the erosion is soft and red after the ginger is removed, which is also called "soft persimmon". The Shijiao, Houli and Dongxi in Taichung are produced in a large area.
Taiwan only produced persimmons in his early years. During the Japanese treatment period, he tried to introduce sweet persimmons but failed. It was not until 1985 that he successfully tried in the Fertian Mountains of Taichung. The persimmon fruit is actually large, crisp and juicy, and can be eaten without sausage. It has quickly become the mainstream of the market. Common products include "Fuyou", "Jirou", "Huayusou", etc. Today, the persimmon planting area in Taiwan is about 5,000 kilograms, 90% of which are sweet persimmons. Taichung, Chiayi and Miaoli are the main production areas.
Persimmons are not durable, and processing them into persimmons becomes the wisdom to preserve and transform the flavor. Hsinchu has been making persimmon glutinous rice for 200 years. Local Hakka people have been celebrating the nine falls and autumn sun every year, turning bitterness into sweetness. The dry pits in Xinpu Town have received the unique hilly terrain, dry and foggy, becoming a "country of persimmons". More than 80% of the persimmons in Taiwan have been produced here. A clear and clear "persimmon world" has become the perfect scenery in autumn, attracting many people to take photos and check in.
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However, after Taiwan joined the World Trade Organization (WTO), imported persimmons and other impacts, Xinpu persimmons and food companies have reduced their persimmons from 25 at their peak to one level. Yicheng, the third-generation boss of Weijia Persimmon Fried Education Farm, said that this makes them pay more attention to quality, adhere to ancient methods, and carefully make persimmon fry through seven to nine days and 96 processes. Among them, the cow heart persimmon fry is thick and not tasty, the stone persimmon fry is sweet and small, and the persimmon fry is sweet and soft, which is deeply loved by gourmets.
A pillar in the Weihujiayuan area is the persimmon glutinous rice cake that the mother-in-law of the persimmon glutinous rice cakes made by the persimmon glutinous rice cakes. The persimmon juice stained on her hands is over and over again, leaving marks, like a rubbing of time. Not only does it prove her hard work, but it also creates the birth of the persimmon dyeing workshop, providing women with the opportunity to have a second career and the public.
Persimmons can not only be eaten fresh, dried or made into soy sauce, but can also be eaten. Slice the persimmons into the porridge. The faint sweetness is like the gentleness of autumn. What I can’t forget the most is the persimmons and chicken soup. The sweet persimmons and chicken are the same as the earthen chicken. The fruity fragrance slowly emerges and blends into the soup. It can not only remove oil and relieve the oil, but also add a little mellow. When it first enters the mouth, the soup is clear and sweet, and there is a faint fragrance of fruit honey at the tail, as if the autumn sun is flowing through the window, illuminating the heart warms the heart, carrying the autumn harvest and the homely peace.
The great scholar Zhu Xi once used pears and persimmons as metaphors, "When it is sour and unsatisfactory, it is generally sweet and beautiful when it is ripe, and it is far away, only between ripe and unripe." The ripening of life is like the transformation of persimmons, which requires frost and waiting, "no matter how far away the winds of the east, west, south and north". When the persimmons are red, the sweetness of "persimmons and persimmons" will be in the distance.
