Wuzhou candied jujube has big pit, fluffy meat, thin and tough skin and little juice. Immature green jujube is the main raw material. It is made of green dates and white sugar. Saddle-shaped, yellow and clean, with a thick and thin core, it is famous overseas. Wuzhou candied jujube has a history of 200 years, and it was listed as a tribute in the light years of Qing dynasty (182 1 year ~ 1850).

When making, first cut the jujube skin into grooves along the longitudinal direction with an iron comb, the depth of which is half that of the meat, and then soak the tannin to soften the jujube. After two hours, take the jujube peel out and put it in a pot to boil, rinse it with clear water, drain the water, put it in a sugar pot and boil it with high fire. When the jujube becomes soft and yellow stone, add honey or maltose and cook for about an hour. Pour the jujube and sugar solution into a cold container and let it stand for 45 minutes. [2]?