Yanji Dahongpao Chestnuts

Yanji Dahongpao Chestnuts

　　Yanji Dahongpao Chestnuts are a specialty of Yanji Town, Shuyang County, Suqian City, Jiangsu Province. The shells of these chestnuts from Yanji, Shuyang are a deep red color, exceptionally vibrant, and the nuts are large and plump. They are suitable for both raw consumption and roasting. Whether it’s candied chestnuts or served with roast chicken, they are wonderfully fragrant. They can be ground into powder or used to make a variety of dishes, pastries, canned foods, and more.

　　The shells of the Dahongpao Chestnuts from Yanji Town are a deep red color, exceptionally vibrant, and the nuts are large and plump. But why are they so red and vivid in color?

　　Legend has it that over two thousand years ago, Shuyang was part of the Chu Kingdom. After the Qin Dynasty conquered Chu, Yu Kan, a general of Chu, returned to his hometown—Yanji, Shuyang. Filled with hatred for the Qin Dynasty, Yu Kan vowed to overthrow it and restore Chu. He hired a renowned tutor to educate his son, Yu Ziqi, and his daughter, Yu Ji. Later, Yu Ji married Xiang Yu, the heroic King of Chu who fought against the Qin. The Qin army then mobilized tens of thousands of troops to besiege the anti-Qin resistance forces in Yanji, Shuyang. Yu Kan and his son led brave young men from the surrounding hundred-mile area to resist the Qin. Through clever tactics, they lured the Qin troops into a vast chestnut forest, where they engaged in a desperate battle. They fought fiercely for a full day and night, suffering heavy casualties. Eventually, due to being outnumbered, they had to retreat. The blood of the resistance fighters soaked into every inch of the chestnut grove. From that time until today, the chestnuts of Yanji have turned from brown to a deep red color reminiscent of ancient battle robes, and the nuts have grown much larger than before. People thus named them “Dahongpao Chestnuts” (literally “Grand Red Robe Chestnuts”). Of course, this is just a myth created out of the people’s emotions. In reality, the large size and deep color of Dahongpao Chestnuts are related to the soil and water quality of the Yanji region.

　　Yanji features yellow sandy soil and lies close to river slopes, ensuring an adequate water supply without flooding. The area enjoys a well-balanced level of moisture, abundant sunlight, and conditions ideal for chestnut growth. Dahongpao Chestnuts grow tall and sturdy, with high and stable yields and strong resistance to adverse conditions. The chestnut burrs are oval-shaped, with an average fruit weight of 18–22 grams. They produce many nuts that are large, with glutinous flesh and a unique flavor. Eaten raw, they can be a sweet and crisp fruit; dried, they remain sweet and crisp; steamed, they are sweet and glutinous, tempting the appetite; and when cooked with chicken, they emit a rich aroma—this is the famous dish known as “Chestnut Chicken,” which boasts a history of over two thousand years. It remains famous both in China and abroad, and is celebrated for its exceptional color, aroma, taste, and presentation. All who have tasted it have sung its praises. The flesh of Dahongpao Chestnuts contains 45.5% moisture, 9.9% sugar, 6.6% protein, as well as a wealth of trace elements such as calcium, iron, potassium, copper, and phosphorus. It is especially rich in essential human micronutrients like boron and selenium. As such, aside from culinary uses, it also offers certain medicinal benefits—it can boost energy, nourish kidneys, support the stomach and intestines, and help treat symptoms such as weakness in the waist and legs. These properties are all recorded in Li Shizhen’s Compendium of Materia Medica. In 1997, Dahongpao Chestnuts were sent to Nanjing to participate in the Jiangsu Province Famous and High-Quality Products Exhibition. They won first prize, were named “Shuyan No. 1,” rated as a premium-quality chestnut of the province, and promoted nationally for cultivation by the Ministry of Agriculture.