Cangzhou Honey Dates

Cangzhou Honey Dates

　　Cangzhou honey dates are produced in the jujube-growing areas west of the canal in Cangzhou, Hebei. In mid-to-late August, plump, large, unblemished fruits that are 70–80% ripe — with their skins turning from greenish to yellowish-white and glossy — are selected from among golden-thread jujubes. They are then processed strictly according to operational standards. For instance, when scoring the surface of the fruit, the left thumb and index finger are used to hold the two ends of the date, while the right hand holds a row of needles to gently score vertical lines of consistent width along the fruit’s surface. The scoring should just break the skin without damaging the flesh, ensuring that during the sugar-boiling process, the syrup can evenly permeate the interior through the scored lines, while also preventing the skin from cracking or bursting, thus maintaining an attractive pattern. Second-stage drying refers to the process where the sugar-boiled and honey-treated date blanks are first baked in a drying room, then reshaped and baked once more. The first baking session is meant to evaporate moisture, with the drying room temperature set at 80°C for 48 hours; the second baking session is to stabilize the shape of the honey dates, ensuring they contain just the right amount of moisture — not sticky, not caramelized, and resistant to spoilage — with the baking temperature set at 60°C for about 24 hours.

　　 　 The final product is flat and square-shaped, amber-colored, and semi-transparent, with vertical scored lines on the surface. The flesh is sweet as honey, with a chewy and elastic texture. It contains over 60% fructose and sucrose, and offers benefits such as strengthening the spleen, nourishing the stomach, enriching the blood, supporting liver health, and boosting vitality. It can also be used as a filling for both Chinese and Western pastries, as well as an additive in other foods.