Sweet persimmons from Xinpū fill the heart with joy %s Weiweijia Persimmon Farm
Last updated 2026-09-25 — Rows of orange persimmons are lined up on racks, basking in the wind and sun, their colors deepening or lightening depending on how many days they've been drying—this is the seasonal scene that photography enthusiasts love to capture most. And Weiweijia Persimmon Farm has been able to survive to this day, which is closely related to these photographers.
Written by TRAVELER Luxe Traveler Hong Zhenlu, reported
Rows of orange persimmons are lined up on racks, basking in the wind and sun, their colors deepening or lightening depending on how many days they've been drying—this is the seasonal scene that photography enthusiasts love to capture most. And Weiweijia Persimmon Farm has been able to survive to this day, which is closely related to these photographers.
Sister Liu II is the photographers' favorite model. (Photo provided by TRAVELER Luxe Traveler)
With the progress of the times, many businesses have switched to using electric ovens to make persimmon cakes, no longer at the mercy of the weather, with lower losses, saving time and labor—why not? However, Weiweijia has long insisted on using traditional methods to sun-dry persimmon cakes. In fact, Weiweijia also switched to using dryers in the early years. Although they succeeded in mass production, they found that the aroma and chewiness of the finished product couldn't compare to those made with natural sun-drying and the blowing of the "jiujiang" winds. Coupled with the disappointed expressions of photography enthusiasts who came on a pilgrimage but found nothing, they decided to return to the traditional sun-drying method, supplemented by their own developed charcoal roasting method. This not only reduced the loss rate of the traditional process but also enhanced the flavor.
However, the seven to nine days of sun-drying process require a lot of time and labor, making their costs not only higher than ordinary persimmon cakes but also unable to compete with the low-price dumping of mainland persimmon cakes, resulting in very tough operations. During this period, it was the support of photography enthusiasts that allowed them to hold on. Therefore, Weiweijia welcomes everyone to come and shoot the seasonal scenery of sun-drying persimmons. They even added railings and a roof on the second floor specifically for photographers, so everyone can shoot safely and comfortably.
The scenery of sun-dried persimmons is beautiful from any angle. (Photo provided by TRAVELER Luxe Traveler)
Another particularly preserved seasonal landscape is the magnificent beauty of bright orange persimmons still hanging high on the branches after the leaves have fallen. Sister Liu II said this was something they discovered by chance. In 2007, an elementary school was supposed to come to the farm for an off-campus lesson, but due to back-to-back typhoons, the visit date had to be postponed from October to early December. To accommodate the school, the owner, Liu Lijian, gritted his teeth and left the persimmons on the trees, only to discover that not harvesting the persimmons would create such a beautiful orchard scene. Since then, the persimmons in the orchard have been left until December before being picked.
Traditional sun-dried persimmon cakes
When making persimmon cakes, persimmons that are about 70% ripe are usually chosen. As soon as you see the bottom of the persimmon turn yellow, it can be picked. Weiweijia's persimmon-picking tools also embody the wisdom of the ancients, using a long pole connected to a net. There is a protruding groove on the edge of the net, and with a gentle pull, the persimmon can be picked and dropped into the net without having to climb high or use scissors, making it relatively easy.
When sun-drying persimmon cakes, it's not just a matter of placing the persimmons on a tray and letting them dry. They must first go through processes such as selecting the fruit, peeling, and flattening before drying can begin. In the first three days of exposure, the persimmons need to be turned to prevent them from sticking to the tray or other persimmons. After three days, start pinching the soft persimmons. The amount of force used needs to be just right; if you accidentally pinch too hard and break it, that persimmon cake is ruined. Pinching the persimmons helps to release the astringent water and can also make the texture chewier. If you find any persimmons dripping juice, they must be quickly removed to avoid affecting the ones below.
The picked persimmons must be peeled and flattened one by one before drying can begin. (Photo provided by TRAVELER Luxe Traveler)
The persimmon drying season generally starts in September and lasts until mid-January of the following year. From September to November, round "ox-heart" persimmons and "stone" persimmons are dried. Ox-heart persimmons have a sharper bottom, thick and juicy flesh, and are also prone to forming persimmon frost. Stone persimmons have a flatter bottom, a chewier texture, and a higher sweetness. From November to December, "brush" persimmons, which resemble the tip of a brush, are dried. After two weeks of exposure, they need to be frozen for five months before persimmon frost forms. The so-called persimmon frost is the crystallization produced by the glucose inside the persimmon cake, which usually requires long-term drying to obtain, but putting it in the refrigerator can speed up the crystallization process.
Soft red persimmon cakes can be eaten directly as a snack, while the dry and hard persimmon frost cakes are a type of traditional Chinese medicine that can be used to make tea or chicken soup. Typically, one chicken is paired with six to ten persimmon frost cakes, along with goji berries, angelica, astragalus, red dates, and other traditional Chinese medicinal ingredients, simmered together to make a nourishing winter soup.
Persimmon cake chicken soup made with traditional methods, also includes sour kumquat leaves, which are not commonly found in cities. (Photo provided by TRAVELER Luxe Traveler)
Elegant persimmon-dyed fabric
Persimmon dyeing is not a tradition of Xinpū, but originated from a post at Weiweijia Farm. Because Sister Liu's knees were not good, after sitting for a long time peeling persimmons, she needed to hold onto the post to stand up. The persimmon juice on her palms left marks on the wall, which gradually darkened over time, thus inspiring the idea of persimmon dyeing. The key component lies in the tannic acid and gum contained in persimmons, which, through a mordant, can produce colors ranging from earthy yellow, tea brown to gray-black.
The persimmon dye workshop is taught by Master Chen Jinglin from Tianran Workshop. Now, they have developed a variety of products such as fabric bags, placemats, and business card holders. The calm earth tones combined with elegant patterns make them truly versatile items. There are two methods of persimmon dyeing: boiling dye and brush dye. Boiling dye involves designing patterns on white fabric by sewing or wax coating, then soaking it in a decoction extracted from persimmon peels. After boiling until the color sets, it is placed in a mordant solution to fix the color, rinsed, and then air-dried. Brush dye involves placing the pattern template in the correct position on the fabric, applying persimmon juice in the cut-out areas as a base, first coating it with copper mordant to dye a yellow-brown color; for areas where a deeper color is desired, iron mordant is applied to dye a gray-black color. When visiting the persimmon dye workshop, you might as well try the simple and fun brush dyeing.
Simple and fun brush dyeing. (Photo provided by TRAVELER Luxe Traveler)
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