Tang Lu Sun, a famous folklore scholar, wrote in his book "Chinese food" that "since the progress of the times, preserved fruit has become a delicacy of sweet food from Imperial dining room to jade food." It is said that the production of preserved fruit in Beijing began in the imperial dining room in the late Ming Dynasty. It is a kind of court snack with a history of more than 300 years. At that time, in order to ensure that the emperor could eat fresh fruits all year round, the chefs soaked the fruits produced in different seasons in honey, and gradually added cooking technology to form a unique palace style snack with moderate sour and sweet taste, refreshing and smooth, sweet but not greasy, and rich fruit flavor.
In the Qing Dynasty (1644-1911), preserved fruit production technology was introduced from the court to the people, and was widely spread in the Qing court and the people. In Jin Yi's palace maids talk about the past, it records the description of preserved fruits by the palace maids around Cixi: "the famous snacks in the palace are small snacks.
Preserved fruits in autumn and winter, and sweet bowls in summer are simply exquisite... "At this time, the production of preserved fruits in Beijing was mainly made of peach, pear, apricot and jujube, which are unique in the north, including peach, apricot, pear, apple, golden jujube and walnut with pine nuts removed. At this time, the production of preserved fruits in Beijing reached its peak. There is also a strict distinction between preserved fruit and preserved fruit.
Beijing candied fruit is a special food of old Beijing. Now Beijing preserved fruit production technology has been included in the intangible cultural heritage. The food we eat now is what the emperor used to eat! Think about it. It's a little bit exciting.