Taiwan Premium Southern Longan Flesh, Dried Longan, Natural Food, Charcoal-Baked, Dried Longan, Dried Longan

https://live.staticflickr.com/65535/53481760223_57641f5cf6_k.jpg https://live.staticflickr.com/65535/53480714267_f318f373f7_k.jpg https://live.staticflickr.com/65535/53481760233_a3eec89817_k.jpg https://live.staticflickr.com/65535/53481958406_13e5f1ed38_k.jpg https://live.staticflickr.com/65535/53555445989_909c431e1a_b.jpg https://live.staticflickr.com/65535/53554256017_3f7c7ee6d5_b.jpg https://live.staticflickr.com/65535/53555556040_1c7e5a3bc4_b.jpg https://live.staticflickr.com/65535/53555309748_84906cefe3_b.jpg I told Grandpa I wanted to sell his honey online, and he was so happy! He insisted I include these words: Grandpa's Words: "Heaven watches all. One must not be greedy. We only sell honey we'd dare to drink ourselves. What we earn comes from our conscience; what we give customers is health and peace of mind." ⭐ Please freeze the longan flesh immediately upon receipt, as we do not add any preservatives. ⭐ ⭐ Please freeze the longan flesh immediately upon receipt, as we do not add any preservatives. ⭐ ⭐ Please freeze the longan flesh immediately upon receipt, as we do not add any preservatives. ⭐ Every year, Grandpa moves his bees to the southern "Uncle's" longan orchard to harvest longan honey. 🍯🍯 The longan grown by the landowner "Uncle" where Grandpa harvests his honey—last time, when Grandpa delivered honey to "Uncle," "Uncle" gave us a big bunch of fresh longans! So sweet and delicious. 😋😋 Taiwanese longans have a short harvest season, only once a year. They must be picked immediately upon ripening, otherwise, their texture deteriorates. If not consumed right away, they spoil easily, so making them into dried longan is a great way to preserve them for longer. "Uncle" mentioned that it takes 6 kilograms of fresh longans, dried over charcoal, peeled, and de-seeded, to produce just 600 grams of dried longan flesh. And it takes over an hour just to peel 600 grams! This doesn't even include the initial harvesting, drying, smoking, de-fruiting, and re-drying. There's no secret to making delicious dried longans; it simply requires patience. First, the fresh longans must be clipped from the branches, then smoked for three days and three nights. During this process, they need to be manually turned to ensure even heat distribution, which also results in a more golden hue. After a laborious, slow, and steamy wait of 6-7 days, we get these sweet, chewy pieces of longan flesh. When "Uncle" explained the production process to me, my eyes were truly opened. I never imagined that these small pieces of dried longan go through such a complex manufacturing process. I’ll definitely cherish them more from now on! Longan is considered mild and neutral in nature, containing protein, calcium, potassium, and various vitamins. After smoking, the flesh becomes firm and chewy, with a rich sweetness and captivating aroma. It's highly nutritious and convenient to consume, suitable for incorporation into nourishing dishes and various sweet soups. Adding it to sweet soups enhances their pure flavor, lending a subtle sweetness to the broth. It has been a beloved warming tonic since ancient times. The "Uncle's" longan flesh boasts a satisfyingly chewy texture that doesn't stick to the teeth, a rich, layered aroma, and is handcrafted with natural ingredients and absolutely no additives. It's deliciously fragrant, exceptionally tasty, and highly nutritious. 👍️👍️ Grandma's Mini Recipes: Red Date, Goji Berry, and Longan Sweet Soup; Longan, Snow Fungus, and Lotus Seed Soup; Longan Sticky Rice Cake. Feel free to message me if you'd like the recipes.