Botou Golden Silk Jujubes

Botou Golden Silk Jujubes

　　Golden Silk Jujubes are another specialty of Botou. A local saying goes, “Eating jujubes every day is better than taking ganoderma.”

　　The fruit is oblong in shape, with a brownish-red skin and pale yellow-green flesh. When split open, it reveals glistening, silky sugar threads—hence the name “Golden Silk Jujube.” These jujubes have thin skin, thick flesh, small pits, a delicate texture, and a sweet taste. Their sugar content can reach as high as 67%, with a pit-to-flesh ratio of 1:5.6. Additionally, they are rich in protein, fat, starch, calcium, phosphorus, iron, and a variety of vitamins. Their vitamin C content is over 70 times that of apples, making them an excellent tonic for the elderly, the weak, and the sick.

　　For new mothers, consuming jujubes boiled with brown sugar, or jujube congee made with millet or glutinous rice, can greatly accelerate recovery. Like jujube blossom honey, they can be used for infant feeding, supporting growth while also offering antibacterial and dental protection benefits. They are also effective in treating constipation, conjunctivitis, and corneal ulcers. Furthermore, jujubes help soothe the liver and invigorate the spleen, clear the heart and moisturize the lungs, nourish blood and enhance beauty, and regulate the middle energizer and boost vitality.

　　Fresh jujubes are crisp and sweet when eaten raw; dried ones are tender, mellow, and honey-like in flavor, offering a uniquely delightful taste. When soaked in liquor to make drunken jujubes, they develop another appealing flavor that helps relieve phlegm and clear internal heat. Through various processing methods, they can also be made into 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 everyday treats like Laba cake and Laba porridge, all of which are popular dishes among locals.

　　Golden Silk Jujubes are not only visually appealing but also boast small pits, rich flesh, continuous golden threads, and a deliciously sweet taste. Nutrient-dense, they are often referred to as nature’s “vitamin pills,” making them an excellent tonic food. With a sugar content as high as 70–80%, they are also rich in various vitamins and minerals such as calcium, phosphorus, and iron. They help relax tendons and activate blood circulation, disperse stasis and promote regeneration, invigorate the spleen and moisturize the lungs, strengthen the immune system, and lower cholesterol levels. Golden Silk Jujubes can be processed into a range of nutritious foods such as candied jujubes, jujube preserves, and beverages. The *Compendium of Materia Medica* states: “Dried jujubes moisten the heart and lungs, relieve coughs, nourish the five organs, treat deficiencies, eliminate gastrointestinal stagnation.”