Japanese Gan Li Tai Lang only stirs fried Chinese chestnuts

Japanese also like chestnuts. According to Japanese Folktale, Japanese chestnut trees were brought China by Zhu Shunshui in the Shunzhi year of the Qing Dynasty. The wave of chestnut trees that came the Qing Dynasty was originally good on Chinese land resources, but the chestnuts grown in Japanese fields were small had a bitter taste in the mouth. Therefore, the Japanese initially did like to eat chestnuts.

In 1914, a Japanese named Kitazawa Chongzang went to Tianjin to do business. He came here to eat Roasted chestnuts in sugar-coated heated sand with sugar felt very delicious. After that, he resolutely learned to do business with chestnuts. He went to Japan to harass China's Yanshan chestnuts. He still opened a Roasted chestnut shop in Tokyo, Japan, called Tantaro.

Eating sugar Roasted chestnut, you have to learn to watch the wind

In the past, there were two standards in Beijing for Roasted chestnuts in sugar-coated heated sand with sugar. First, after eating Roasted chestnuts in sugar-coated heated sand, your hands should be dirty sticky. Secondly, there should be no cracks after frying the chestnuts, the outer skin must be detailed.

More importantly, eating sugar Roasted chestnut depends on the direction of the store. Eating with the store facing east south is acceptable for those facing northwest south.

China belongs to the temperate monsoon climate. The southeast wind blows in summer the northwest wind blows in winter. In the past, Roasted chestnut were all outdoors. If the storefront of a dried fruit shop faces northwest, the flames will be affected when the autumn winter monsoon blows. The frying pan will be evenly proportioned when heated, the chestnuts fried will be delicious.