Preserved apricots are beautiful in color, sweet and sour, delicious in color, fragrance and taste. They maintain the natural color and nutritional components of fresh apricots, and have the effects of promoting fluid production to quench thirst and removing cold and heat toxins. In Qing Dynasty, dried apricots were mainly produced in Korla, Aksu and other places in Xinjiang. The local specialty small white apricots and large white apricots were selected as raw materials and washed. Core removal, dehydration, pressure sugar soaking, low-temperature baking, packaging and other processes. Raw apricots are yellowish white or red, and the meat is soft. The content of graphic objects is moderate; Preserved apricots are beautiful in color, sweet and sour, delicious in color, fragrance and taste, and maintain the natural color and nutritional components of fresh apricots, and have the effects of promoting fluid production to quench thirst and eliminating cold and heat toxins. Dried apricots were produced in Qing Dynasty.

Apricot is outside, Ren is inside! Beautiful color, sweet and sour taste, complete color, fragrance and taste, maintaining the natural color and nutritional components of fresh apricots, and having the effects of promoting fluid production to quench thirst and eliminating cold and heat toxins.

Process flow: selecting materials, cutting and removing cores, soaking in sulfur for color protection, boiling in a sugar-stained pot, baking and finished products.