Lingshui Walnuts

Lingshui Walnuts

　　When it comes to Mentougou in Beijing, everyone agrees that it is one of China’s major walnut export bases; when speaking of Lingshui walnuts, people invariably give them a thumbs-up and sing their praises: large in size, thin-skinned, plump kernels, high oil content — in recent years, a thousand-acre walnut base has been established.

Walnuts were once called “foreign nuts” or “Qiang nuts.” Their place of origin is West Asia and Southern Europe. During the reign of Emperor Wu of Han, the envoy Zhang Qian traveled to the Western Regions and upon returning to China, introduced walnuts to the country. The “Records of Broad Learning” by Zhang Hua of the Jin Dynasty recorded: “When Zhang Qian returned from the Western Regions, he brought back foreign nut seeds, hence they were named ‘foreign nuts’ (胡桃).” Li Shizhen of the Ming Dynasty also wrote in his “Compendium of Materia Medica”: “Walnuts come from the Hu and Qiang regions. During the Han Dynasty, Zhang Qian brought their seeds back from the Western Regions, planted them in the central Shaanxi region, and gradually spread them to the eastern parts of China.” It is said that in 319 AD, the Xiongnu general Shi Le occupied the Central Plains and established the Later Zhao dynasty. Due to a taboo on the character “Hu (胡),” he changed the name “foreign nut (胡桃)” to “walnut (核桃),” and the name has been used ever since.

Walnuts are deciduous trees, monoecious, with spherical fruits rich in nutrients. They can be eaten, pressed for oil, and also used medicinally. According to analysis by the Health Research Institute of the Chinese Academy of Medical Sciences, each walnut from western Beijing weighs over 10 grams, with an oil yield between 45–65%. Each 100 grams of walnut kernels contains 15.4 grams of protein, 63 grams of fat, 10.7 grams of carbohydrates, 108 milligrams of calcium, 329 milligrams of phosphorus, 3.2 milligrams of iron, 0.17 milligrams of carotene, 0.32 milligrams of vitamin B1, 0.11 milligrams of vitamin B2, and 1 milligram of niacin. Especially, the fat content ranks highest among dried fruits. After pressing, the leftover residue from walnut kernels can be made into walnut paste; roasted or fried walnut kernels are also special snacks; the Green Sparrow brand walnut milk is unique and very popular. In addition, walnuts are also an excellent medicinal food for health and healing, known for their benefits in strengthening the body, enriching blood, boosting the brain, moistening the lungs, and benefiting the stomach.

Speaking of walnuts, there are three things about Mentougou worth mentioning. First, in Yanjiatai Village, there is a 300-year-old walnut tree with a maximum annual yield of over 1,000 kilograms, known as the “Walnut King” of the suburbs of Beijing; second, the “Dongling No. 6” walnut, cultivated with the help of scientific research departments, has thin shells, exposed kernels, and has been rated as the top-quality walnut variety in the country; third, on June 29, 1959, the Ministry of Agriculture organized a field meeting on the prevention and control of walnut blight in the north, where Malan Village demonstrated the method of fumigation using smoke agents.

Nevertheless, among the walnuts of western Beijing, Lingshui walnuts remain the most famous: they have smooth outer shells, shallow grooves, strong fragrance, thin and soft shells that are easy to peel, and a high kernel yield. Therefore, no matter which village produces them, as long as they are of premium quality, they are all called “Lingshui walnuts.” There is a folk song that goes: Tell you, tell him, Lingshui walnuts are highly useful. Eaten, medicated, pressed for oil — even the empty shells are used for scrubbing.