Longan, litchi picked, longan began to mature, so called Li nu, commonly known as longan. According to Shennong Materia Medica Bibliography, "Longan is called Yizhi, and it comes out of the South China Sea Valley". In the early years of the Three Kingdoms (220-226), Wei Wendi once said to his ministers: "The treasures in the south are like longan and litchi ... from Jiuzhen to Jiaotoe." Guangdong, Guangxi, northern Vietnam and other places. From 65438 to 0988, Fujian Fruit Research Institute conducted the similarity and difference experiments of pollen morphology and structure, which confirmed that the wild longan in Hainan Island was primitive in its phylogenetic position system, providing strong evidence for the original longan in southern China.

Longan belongs to Sapindaceae. Evergreen tree Even pinnate compound leaves, 4-6 pairs of leaflets, rectangular, entire, leathery, smooth and hairless. Panicle has small yellow flowers, male flowers and bisexual flowers. It blooms in late spring and begins to bloom in August. It is round and its shell is yellowish or brown. The muscle is white, transparent and pulpy, thinner than litchi, sweet and not sour, with less fiber and excellent fruit flavor. Sexual love is warm and humid, and the longest life span can reach more than 400 years. Propagation by sowing, grafting, layering and cutting. The canopy is lush and the wood is durable, which can be used as furniture, shipbuilding, sculpture and other materials. Tannin can be extracted from roots. Fruit can be eaten raw, or processed into dried or canned food. In traditional Chinese medicine, dry marrow is used as medicine, nourishing heart and spleen, nourishing blood and calming the nerves.

Longan has been planted in China for more than two thousand years. Longan planting in Xinghua began in Sui and Tang Dynasties, especially in Song and Ming Dynasties. According to Records of Xianyou: "In the fourth year of Daguan in Song Dynasty (1 1 10), there was heavy snow on February 24th, and many litchi and longan in Xianyou froze to death." After five years of trunk roads (1 169), sugar, litchi and longan from Xianyou were transported from Taiping Port (Qiaogang this summer) to Jianghuai area. It can be seen that Youlong's Song Shixian is produced on a large scale.

Due to the mild climate, wet rain and dew on both sides of Mulan River, unique natural conditions and suitable soil quality, the longan produced is the highest in the country. Become the leader of longan in China. No wonder Song Sushi spoke highly of Longan, saying, "People from Fujian and Vietnam are tall lychees. When I go down to Longan, I am flat lychee, just like eating a big crab. Just spit out an ice cream." Longan is like eating Peng Yue stone crab. If you chew your teeth for a long time, you will get nothing. Have a taste when you are full. Stone crabs sometimes win. "This language is enough to laugh at lee's anger. Song Yu, a scholar in the Ming Dynasty, called Xinghua Longan: "Round as a pearl, red as a golden pill, meat as a glass, black as a lacquer, can replenish essence, quench thirst, maintain beauty, moisturize the skin, and have diverse functions, which is impossible to achieve." "

. "He also wrote a poem, enthusiastically praising Xinghua Longan:" The outside is golden, and the middle is white jade skin, with folded arms and luminous beads ". Since ancient times, Xinghua longan has been regarded as a valuable product in the south and paid tribute to the court. According to Hongzhi's Records of Xinghua in Ming Dynasty, there were 1000 kilograms of dried Xinghua longan in Xianyou and Putian counties at that time. The saying that "Xinghua Longan is the best in the world" has since spread. Now, many overseas Chinese in Europe, America, Southeast Asia and other places still put Xinghua longan in glass boxes and display it as decorations at home. In Shanghai, Beijing, Jiangsu and northern provinces, Xinghua dried longan is regarded as a treasure to keep out the cold, and women should also eat dried longan in confinement.

China is rich in longan in Fujian, Guangdong, Guangxi, Sichuan and Taiwan Province provinces. Among them, our province has the largest output, accounting for about half of the country. The longan produced in Putian and Xianyou ranks first in the country, especially in Huating, Wutang, Gaiwei, Suburb, Fengting and Bangpai, Putian, which have good quality and are favored. The most famous varieties are Wulongling, Youguanben, Puming 'an, Shuinan, Quanzhou, Xipu and Chushuben.

Xinghua longan, except for some raw food, is mostly baked into dried longan. When drying longan, first cut the picked longan one by one, then put it into a big basket, soak it in a big barrel for more than ten minutes, pick it up and dry it, pour it into a double-ended bamboo basket, soak some fine sand, and gently shake it back and forth for 200 times, so that the longan shells change after rubbing each other, showing a significant brown color. After waiting for half an hour, put the longan on the oven, turn it over and bake it with warm fire for three times for 24 hours, and then do dried longan. Because the longan core can't be dried completely at one time, it is necessary to put the dried longan in a dry place, let the shell suck out the water in the core, and bake it again after five or six days, so that the dried longan is not easy to go moldy and deteriorate. It can be kept for a long time. Xinghua longan trunk enjoys a good reputation at home and abroad, and Putou Village in Fengting has become one of the distribution centers of longan trunk in China. \

It tastes great.