Chestnuts are native to China  are one of the famous nuts that were consumed early in China, with an annual output ranking among the world. Chinese chestnut has excellent quality  abundant nutrition, ranking among the world's top chestnut varieties. After frying, the meat is fine  sweet, making it very popular. There are four fears for safekeeping: fear of freezing, fear of heat, fear of dryness,  fear of water.

Chestnut Congee: Take 10 chestnuts  some rice,  cook them into Congee. You can also air dry chestnuts  grind them into powder, add Congee,  add some brown sugar before eating. Sugar water chestnuts: Take 30 chestnuts, boil them with water, add an appropriate amount of brown sugar,  eat them. In autumn, when chestnuts are sold in large quantities in the market, you will naturally think of when they will mature.

Its flowering period is usually  April to June,  its fruit period is  August to October. The fruit ripens in September to October, which is when it goes on the market. As early as the 19th century, chestnut produced in the Yanshan Mountains was exported to Japan; Until now, the Chinese Yanshan chestnut sold in Japan is also an expensive green food. Processing of sweet chestnuts