My hometown is Cangzhou, Hebei Province, and our most famous specialty here is Cangzhou golden jujube. Every autumn and October, the red jujube is covered with branches, which is particularly lovable. Our Cangzhou golden jujube is thin and fleshy, with small multi-core juice, bluish yellow flesh, fine and crisp meat and sweet taste. It is crisp and refreshing to taste. But what I like best is the sun-dried jujube. After the ripe crisp jujube is beaten down, it is put on the thin (bao) made of sorghum stalks to dry. The drying is also divided into several processes. At first, it can be directly dried in the sun, but at the later stage, it is necessary to cover it with something to dry in the shade. This sun-dried jujube is sweet, greasy and refreshing, and when it is opened, it can pull out the crystal sugar silk, hence the name "golden jujube".

Our Cangzhou golden jujube is the king of fruits, which is famous at home and abroad. It is not only delicious, but also has high nutritional value. According to the determination, 100 grams of fresh fruit contains 24 grams of sugar, 0/03 kcal of calories/kloc, c380-600 mg of vitamin c, 0.2 grams of protein/kloc-0, 0.2 grams of fat, and is also rich in vitamins and other nutrients.

Moreover, the pharmacological effects of jujube are also extremely extensive, which can increase serum protein and albumin. Chinese medicine believes that jujube can tonify spleen and stomach, invigorate qi and promote fluid production, regulate nutrition, detoxify, protect liver, increase muscle strength, preserve face and prevent aging, and have anti-cancer effects.