Fried chestnuts with sugar, stewed chicken with chestnuts, stewed ribs with chestnuts, chestnut cake, chestnut cake, etc. Besides starch, chestnut also contains monosaccharide and disaccharide, carotene, thiamine, riboflavin, nicotinic acid, ascorbic acid, protein, fat, inorganic salts and other nutrients. Not only can it be eaten raw and cooked, but it can also be processed into canned chestnut chicken, chestnut soup, chocolate, milk powder substitutes, preserved chestnut and other flavor foods, as well as fillings for various cakes.

Preservation methods of chestnut: 1, sand storage method: common temporary preservation methods in chestnut producing areas, which are simple and easy to implement. After picking, chestnuts are temporarily concentrated, immediately mixed with wet sand (the ratio of chestnuts to sand is 1∶2), and stored in a shed for burial, commonly known as false burial (sand storage). Attention should be paid to sand storage: generally, the humidity of sand used for mixing should be held by hand and dispersed by hand.

(2) Cold storage method: it is an important storage method for chestnut exported from China. Generally, the storage temperature should be kept at 0 ~ 5℃, the fluctuation should be as small as possible, the relative humidity should be above 80%, and the carbon dioxide concentration during storage should not be higher than 3%.