Fugu Apricot Slices

Fugu Apricot Slices

　　One of the traditional foods of Fugu County. It is said that apricot slices were first made during the Tang Dynasty. In the Fugu area, almost every village has apricot trees. These slices are made from apricot kernels, and legend has it that they were once served as tribute. Before liberation, the local apricot slices were already sold in cities such as Beijing, Tianjin, and Shanghai. In northwestern Shanxi, northern Shaanxi, and western Inner Mongolia, most apricot slices are made from red apricots, but only in the Fugu area are they 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 some time. After soaking, the kernels are taken out and the red skins are rubbed off vigorously with a towel. The kernels are then boiled in hot water and soaked in cold water overnight. The white kernels are taken out, various food colorings are added, and a small amount of butter is mixed in. This produces colorful apricot slices.

　　　　Finally, the apricot slices are stir-fried together with coarse bran in a dry pan until they turn from white to light yellow. During the frying process, the bran releases bran oil due to the heat, giving the apricot slices a glossy, oily texture—hence the name “oil apricot slices.”

　　　　The characteristics of oil apricot slices are their bright colors, delicious taste, crispy texture, and health benefits such as clearing the lungs and soothing phlegm.