Cortex moutan and fruit petals

Cortex Moutan and fruit petals are traditional foods in Hequ County, which are mainly processed from fruits of mangrove trees with a long history. According to the records of Hequ County, in Hequ County in the Ming Dynasty, people used sea red fruits to make fruit moutan and fruit petals. In ancient times, the Hequ area was a forest zone, and the sea mangrove was originally a wild tree. Now the sea mangrove is a mountain fruit tree with drought resistance, disaster resistance, corrosion resistance and strong growth ability. There is also an 800-year-old mangrove in Liugu Village, Hequ, which is still blooming and bearing fruit. Sea red fruit is black and red in color, sweet and sour in taste, rich in vitamin C and other nutrients, and has the effects of strengthening the spleen, promoting digestion and helping digestion. The method of processing the cortex moutan with sea red fruit is simple, that is, the ripe sea red fruit is boiled in a pot, then stirred into paste, thinly spread on a clean and smooth board, dried, cut into different specifications and eaten. The fruit petal method is simpler. Remove the fruit handle and flower cover of the mature sea red fruit, and make all two petals, string them together and dry them in the sun. The characteristics of cortex moutan and fruit petals are: sweet and sour, promoting fluid production to quench thirst, invigorating spleen and promoting digestion.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)