The origin of Yanjin grape cooking

Simply put, Yanjin grapes are the ones you see in bags on weekdays. There is salt in the dried grapes, which makes them taste a little salty.

To be specific, Yanjin grapes are made from grapes, with salt, sugar (cyclamate), citric acid or sorbic acid and spices, and some also add chili. Grapes are generally not seeded, so they are crunchy when you bite them.

Yanjin grapes use raisins from Turpan, Xinjiang, China, because the raisins there are the most famous. Turpan is located in the northwest border of the motherland. It is the lowest inland basin in the world with abundant sunshine, long sunshine hours and a hot climate. For drying, the ripe seedless grapes are hung on the four walls of a drying room made of bricks. After being blown by hot air, high-quality, pure and natural raisins can be obtained quickly.

Yanjin grapes are pure, natural flavor, first-class taste, pearl-shaped, soft and sweet, sweet and fresh, and moist in taste. Yanjin grapes are rich in fructose, glucose, vitamins A, B1, C and other nutrients, and have the effects of lowering cholesterol, clearing the intestines and replenishing blood.

Traditional Chinese medicine believes that grapes have the effect of "enriching blood and strengthening muscles and bones, strengthening the stomach and promoting fluids to relieve polydipsia, replenishing qi and promoting fluids and urinating, nourishing yin and liver and improving complexion". Eating more grapes can relieve cold hands and feet and lower back pain. , anemia and other phenomena, and improve immunity.