Nanle Ya Date

Nanle Ya Date

　　One of the traditional flavors in history, it was produced in the outskirts of Nanle. In ancient times, it was an imperial tribute. It is one of the “Three Treasures of Nanle.” Ya Date production process: When the new dates ripen in autumn, those that are large, fleshy, and have small pits are selected, steamed in a basket, then peeled and deseeded. They are placed on a bamboo tray or reed mat to dry in the sun, turned over several times a day. Thus, under the bright sun during the day and the dew at night, coupled with the blowing of the golden wind, after several days the color of the dates gradually turns a dark yellow, with a thin layer of frost forming on the surface. The Ya Date tastes delicious and is rich in nutrients. People say it is “plump, meaty, sinewy, and sweet.” It was a premium gift to give when visiting relatives and friends during festivals. It is now rarely seen.

　　The Ya Date was created in the late Ming Dynasty and has a history of more than 500 years. It was designated as an imperial tribute during the Qing Dynasty and was also a sought-after gift for pilgrims during the Ming and Qing dynasties as well as for foreign visitors before and after the founding of the People’s Republic of China. The main ingredient is Ningyang jujube, which undergoes six processes: selecting the dates, boiling in water, peeling, stewing, removing the pits, and drying to form frost. Its shape resembles caramel, the flesh is like dried lychee, the texture is chewy, and it has a rich sweet aroma and abundant nutrition.