Winter jujube is thin and tender, crisp, sweet and delicious, juicy and full of flesh. It breaks when it touches the teeth, and melts in the mouth without chewing it carefully. That is a contempt for the firmness of teeth and a blow to taste buds. After eating, it is full of sweetness and has a long aftertaste, which makes people want to eat but reluctant to eat more, for fear of ruining things.
Winter jujube is also called frozen jujube, apple jujube and ling jujube. I think the semantics of frozen jujube and winter jujube are the same, both referring to the mature season; Apple jujube refers to the shape of Dongzao, which looks like a small apple: Lingzao is probably related to folklore, telling the story of Dongzao's ancestors showing their spirits and retreating from the enemy, but it doesn't mean that this jujube really has a soul.
In fact, what surprised me was a few figures about winter jujube: according to the analysis of authoritative departments, Zhanhua winter jujube contains a variety of mineral elements such as A, B, C, E and vitamins, among which the content of vitamin C is more than 80 times that of apple and 100 times that of pear, and it is known as "live vitamin pill". Zhanhua Dongzao contains 18 kinds of amino acids needed by human body. As for the medicinal value of jujube, it has been recorded in Chinese medicine for a long time, but Zhanhua Dongzao contains anti-cancer substance adenosine cyclophosphate, which has a strong inhibitory effect on cancer cells and other health care functions, so it is not necessary to elaborate. Perhaps Zhanhua Dongzao is listed as the top ten fruit kings in China, which is not only delicious, but also the reason.