Maxiang Candied Peanuts

Maxiang Candied Peanuts

　　In ancient times, Maxiang was known for its "three treasures": candied peanuts, fragrant cakes, and fried date-like sweets. Candied peanuts are now called peanut brittle, commonly referred to as "dourenfu." As the name suggests, the making of candied peanuts involves roasting the peanuts, removing their skins and any spoiled ones, then using a round wooden stick about a foot long with a handle at one end. The worker places the stick on a thick wooden board and forcefully pounds the peanuts into crumbs, then mixes them with filling sugar to bind them and presses them into thin sheets. These sheets are rolled into strips about two centimeters wide, then cut into small pieces about three centimeters long. Five pieces are bundled together, and both sides of the candied peanuts are sandwiched with bamboo leaves to absorb moisture, then wrapped in paper to prevent dampness. Every five small bundles are then packaged and sold. The candied peanuts are fragrant, sweet, and crispy—perfect as a "tea companion" and especially loved by the elderly. In ancient times, the Maxiang area produced a lot of peanuts, so there were many candied peanut workshops. Among them, Fusan Chun Pastry Shop in Maxiang was renowned for its candied peanuts, which were sold in large quantities to Xiamen, Quanzhou, Zhangzhou, and even across the Taiwan Strait. The business flourished. Devotees in various places used "dourenfu" to offer to Guanyin, the Goddess of Mercy, on the second and sixteenth of each month. In the Longhai area, it was also used as an engagement gift, becoming an auspicious item.

　　There is also a lovely legend about the origin of "dourenfu" in Maxiang. It is said that in ancient times, there was a daughter-in-law surnamed Cai in Maxiang who was both virtuous and filial to her in-laws, and she was known as the "most filial daughter-in-law." Her in-laws were elderly with no teeth and could not chew their beloved peanuts. Worried, the daughter-in-law borrowed a small stone mortar from someone, pounded the peanuts into crumbs, and then mixed them with brown sugar so her in-laws could enjoy them with morning tea or congee. Her in-laws were delighted and praised her wherever they went, so many others started doing the same. Later, a pastry shop owner saw a business opportunity, refined the recipe, and promoted it, making it a famous snack in Maxiang. It is said that during the Ming Dynasty, an official from Tong’an once presented "dourenfu" as a tribute to the imperial court, where it was highly praised by the emperor, hence the name "candied peanuts." Today’s "Kinmen Candied Peanuts" are well-known on both sides of the strait and can be seen as the inheritance and development of Maxiang’s candied peanuts.

　　Source: People’s Government of Xiang'an District, Author: Hong Deqiang