Apricot Flakes

Last updated 2026-11-08 — Apricot Flakes are one of the traditional foods of Hequ County. Historical records suggest that they were first made during the Tang Dynasty. In the Hequ area, almost every village has apricot trees. Apricot Flakes are made from apricot kernels. Legend has it that they were once an imperial tribute. Before the liberation, the local Apricot Flakes were already being sold in cities such as Beijing, Tianjin, and Shanghai. In northwestern Shanxi, northern Shaanxi, and western Inner Mongolia, most Apricot Flakes are made from red apricots, but those produced in the Hequ area are uniquely made from oil apricots. During processing, the apricot kernels are first boiled in hot water for 1–2 hours, then soaked in cold water for a period of time. The soaked kernels are then taken out and their red skins are vigorously rubbed off using towels. After being boiled in hot water, the kernels are soaked in cold water overnight, then the white kernels are removed and various edible food colorings are added, along with a small amount of butter, to produce multicolored Apricot Flakes. The final step is to fry the flakes: the white apricot kernels are dry-fried together with coarse bran in a wok until they turn from white to light yellow. During frying, the bran heats up and releases bran oil, giving the flakes a moist, oily texture — hence the name Oil Apricot Flakes. Oil Apricot Flakes are characterized by their bright color, delicious taste, crispy texture, and are also known to have the health benefits of clearing the lungs and soothing phlegm. (Hequ)