Cangzhou Golden Silk Jujube

Cangzhou Golden Silk Jujube

Cangzhou Golden Silk Jujube is a geographical indication certification trademark.

　　Also known as "Xihe Red Date." The fruit is oblong in shape, with a brownish-red skin and greenish-yellow flesh. When split open, it can produce strands of glistening sugar threads, hence the name "Golden Silk Jujube." These jujubes have thin skins, thick flesh, small pits, fine texture, and a sweet taste. They contain up to 67% sugar and have a pit-to-flesh ratio of 1:5.6. They also contain protein, fat, starch, calcium, phosphorus, iron, and various vitamins. Their vitamin C content is more than 70 times higher than that of apples, making them an excellent tonic for the elderly, the weak, and the sick.

　　For women who have just given birth, eating jujubes boiled with brown sugar or cooking them into millet or glutinous rice porridge can greatly speed up physical recovery. Like jujube blossom honey, they can be used for infant feeding, not only aiding baby development but also sterilizing and protecting teeth. They are also effective in treating constipation, conjunctivitis, and corneal ulcers. Additionally, they help soothe the liver and strengthen the spleen, clear the heart and moisten the lungs, nourish blood and beautify the complexion, and regulate digestion and invigorate qi.

　　Fresh jujubes are sweet, crisp, and refreshing when eaten raw; dried jujubes are tender, mellow, and honey-sweet when eaten raw, offering a uniquely delicious flavor. When soaked in liquor to make "drunken jujubes," they develop a distinctive taste and can help clear phlegm and reduce internal heat. Through various processing methods, they can also be made into a variety of delicious traditional sweet and sticky foods—such as jujube zongzi, jujube sticky cake, jujube sliced cake, jujube flower cake, dragon roll cake, jujube pot cake, fried cake—as well as daily treats like Laba cake and Laba porridge, all of which are popular dishes.