Roasted chestnuts with sugar, stewed chestnut chicken, stewed chestnut ribs, chestnut cake, chestnut cake, etc. In addition to being rich in starch, chestnuts also contain nutrients such as monosaccharides and disaccharides, carotene, thiamine, riboflavin, niacin, ascorbic acid, protein, fat, and inorganic salts. Not only can it be eaten raw or cooked, but it can also be processed into canned chestnut chicken, chestnut soup, chocolate, milk replacer powder, chestnut preserves and other flavor foods, as well as fillings for various pastries.

Chestnut preservation methods: 1. Sand storage method: a temporary preservation method commonly used in chestnut producing areas, which is simple and easy to implement. After the chestnuts are harvested and concentrated temporarily, they are immediately mixed with wet sand (the ratio of chestnuts to sand is 1:2), stirred, stored in a mat shed, and buried, commonly known as fake burial (sand hiding). When storing sand, attention should be paid to: the humidity of the sand used for mixing should generally be such that it is held into a ball by hand and loosened to spread out.

(2) Refrigeration method: It is an important storage method for chestnuts exported from my country. The general refrigeration conditions are as follows: the storage temperature should be maintained at 0~5℃ with as little fluctuation as possible, the relative humidity should be above 80%, and the carbon dioxide in the storage should be The concentration should generally not be higher than 3%.