Yuli Persimmon Cakes

Yuli Persimmon Cakes

　　Yuli Persimmon Cakes are a specialty of Yuli Village, Shijing Town, Xin’an County, Luoyang City, Henan Province. These persimmon cakes are large—about seven or eight to a kilogram—and have a soft texture with abundant frost, high sugar content, and a sweet taste. They are mostly seedless or have very few seeds and are highly resistant to storage. They are popular in Shaanxi, Gansu, Guangdong, Guangxi, Jiangsu, and Zhejiang.

　　Yuli Village in Xin’an County is famous for its abundant production of ox-heart persimmons, which are large, seedless, brightly colored, and sweet. With a long history, they are well-known both in China and abroad. In recent years, after extensive development, the hillsides are covered with persimmon trees. Every autumn, the red leaves and fruits paint the mountains and valleys red, and especially the sight of drying persimmon cakes on the banks of the Yellow River has become a local attraction.

　　Fresh Yuli ox-heart persimmons contain 1.36% protein, 0.75% fat, 5.11% fructose, 2.08% crude fiber, 80.21% moisture, and 0.65% ash. Besides being edible, they also have certain medicinal properties. In the 1980 national persimmon tree evaluation, Yuli ox-heart persimmon trees were listed as a high-quality variety. There are now over ten thousand mature persimmon trees, producing more than 400,000 kilograms of fresh persimmons annually, which can be made into about 150,000 kilograms of persimmon cakes.

　　"Song of Yuli Persimmon Cakes"

　　When white dew comes in August, the persimmons slowly turn yellow.

　　Pick them before cold dew, choosing only the good ones and discarding those damaged by insects.

　　The roasted ones are fully ripe, but don’t rush the hard ones.

　　The best are neither too soft nor too hard, and the largest are the most beautiful.

　　First, trim the stems, tossing away any dirt.

　　Second, peel off all the skin to reveal the bright flesh.

　　Third, dry them in the sun, following the correct method.

　　Don’t rush at sunrise; wait until it climbs up the wall.

　　Set up bamboo sheds and arrange the persimmons in rows.

　　Leave enough space between them so they don’t touch.

　　Let them bask in the sun all day, and enjoy the stars and moon at night.

　　The greatest fear is wind—guarding them takes careful thought.

　　The sheds must be raised off the ground, with windshields above.

　　After five or six days, the persimmons soften and take shape.

　　Squeezing the persimmons is crucial—gently pinch and slowly mold.

　　After squeezing, dry them again under sun and moonlight to infuse sweetness.

　　Repeat this three or five times, and the persimmon cakes will take form.

　　They can then be placed in bamboo baskets, covered outside with straw chaff.

　　Seal them from sunlight, letting time and longing work their magic.

　　Wait until the New Year approaches before the cakes are ready.

　　They take on a deep bronze hue, dignified and richly fragrant.

　　A layer of white powder seeps out—the experts love the persimmon frost.

　　They can be used medicinally to treat lung diseases and are remarkably effective against ulcers.

　　The cake melts in your mouth, its flavor dreamed of in sleep.

　　What earthly thing is this? Sent as tribute to the halls of power!

　　Emperor Li Shimin of the Tang, Emperor Zhu Yuanzhang of the Ming.

　　They favored this delicacy; even the romantic Emperor Qianlong adored it.

　　It’s been to Zhongnanhai, tasted by the Chairman and Premier.

　　Once gifted to Nixon, Kissinger basked in its glow.

　　Where does persimmon cake enjoy such honor? Yuli Persimmon Cake makes its name known worldwide.