Sugar Roll Fruit

Sugar Roll Fruit

　　Sugar Roll Fruit is a renowned snack in Beijing’s culinary scene, beloved by both domestic and international diners, especially popular among female customers.

　　　　The main ingredients of Sugar Roll Fruit are yam and jujubes, complemented by supporting ingredients such as green plums, peach kernels, and melon seeds. Fresh yam is highly nutritious, containing protein, dietary fiber, vitamins, and other components, and has long been used in traditional Chinese medicine. Traditional Chinese medicine holds that yam is warm in nature, sweet in flavor, non-toxic, and affects the spleen, lung, and kidney meridians. It helps tonify the middle and replenish qi, strengthen the spleen and stomach, build muscle, stop diarrhea, invigorate the spleen, consolidate essence, and nourish the lungs. Jujubes, too, are a commonly used tonic in both traditional Chinese medicine and folk remedies. Every 100 grams of dried jujubes contain 63–76.3 grams of sugar, as well as protein, fat, various vitamins, and minerals. Among them, vitamin C content ranks first among fresh fruits, reaching 300–600 milligrams per 100 grams of fresh jujube flesh, with an average human utilization rate of 86.3%. Traditional Chinese medicine believes that jujube flesh, which is sweet and warm in nature, can tonify the spleen and stomach, nourish qi, and promote fluid production. It can treat conditions such as a weak spleen and stomach, qi and blood deficiency, disharmony between nutrient and defensive qi, anemia, palpitations, irritability, and excessive dreaming. With yam and jujubes as its main ingredients, Sugar Roll Fruit is truly a medicinal cuisine.

　　　　Preparation method: Peel and mash 1,500 grams of yam, remove the pits from 500 grams of jujubes, and chop the fruit ingredients. Mix the two ingredients together, then add a small amount of water and flour, stirring until evenly combined. Wrap the mixture in an oil skin and steam it for 5 minutes. Prepare a clean, sterilized piece of bean curd cloth. While the steamed mixture is still hot, place it on the cloth, shape it into a long triangular strip, let it cool, and then cut it into pieces about the thickness of a little finger. Deep-fry these pieces in oil heated to 70% of its maximum temperature until they turn golden brown, then remove them. In another pan, add oil, water, osmanthus flowers, and white sugar, and simmer over low heat to make a syrup. Pour in the fried roll fruit, coat it in the syrup, sprinkle with white sesame seeds and white sugar. The result is soft, sweet, and utterly delicious. Because of its nourishing properties, diners at Nanlaishun Restaurant often request it, making it one of the restaurant’s signature snacks.