Persimmon must be picked, hooked, peeled, hung on the shelf, pinched, removed from the shelf, drained, combined with cakes, damp cream and other 12 processes before it can be completed. It has a sweet taste, a neat and regular fruit shape and a flat and beautiful cake surface. Pick fresh persimmons, and choose varieties with large fruit, regular fruit shape, flat or slightly protruding fruit top, no longitudinal ditch, high sugar content, moderate water content and seedless or less seeds.

Before peeling, cut off the fruit stalk, cut off the sepals, keep the calyx plate and the fruit stalk, and flatten them while fresh; Stainless steel cutter is recommended for persimmon peeling to avoid oxidation discoloration of tannin in persimmon. Put the peeled persimmon calyx plates on the persimmon sieve downward, and arrange them one by one concentrically, or hang the peeled persimmon fruit stems with hemp rope, with 20-30 in a string.

When the bunched persimmons are dried in the air to make them soft, they should be pinched, but they should not be broken. Knead it into a cake. Knead once every three or four days. The more fully squeezed, the better the quality of persimmon. Stack the shaped persimmons, cover them with mats or sacks for 5-6 days, or put them in a jar, with one layer of persimmons and one layer of dried persimmons as a cushion for persimmons. After filling them, seal the jar and place them in a cool place to frost. The lower the temperature, the more frost will appear.

The persimmon pulp is full, soft and sweet, and you can see the crystal flow when you tear open the pulp; The thick icing is instant in the mouth, without a trace of astringency, and the mouth is full of sweetness.