What are the flavors of Hunan betel nut?

Hunan can be described as a hot city. Whether it is humanities and folk customs, or beautiful food, it reveals the feeling of openness and enthusiasm. When you first enter Hunan, you may not be able to keep up with the strong rhythm of this emerging entertainment city for a while, but Hunan's betel nut can instantly let you taste the most authentic Hunan flavor.

Inject "fragrant soul": add maltose and spices to marinate, the entrance is cool and mellow, and the vitality is full.

Areca catechu originated in Hainan, and was sold by merchants in Shunzhi period of Qing Dynasty, and traveled thousands of miles to Hunan. Its appearance is light green oval, slightly smaller than an egg, and it is the "original fruit of betel nut" just picked from the tree.

Before it was discovered by Hunan people, its standard eating method was to cut the sickle into half or four petals, add shell powder, and then wrap it in betel nut leaves and chew it carefully. Soon, the tongue and lips were stained with fresh betel nut juice, and it was bright red, while the mouth was hot and spicy and the face was red. This way of eating has a single taste and is not easy to keep fresh for a long time.

As early as 300 years ago, Hunan people who ate "good" got the original fruit of betel nut from Hainan. In order to keep Hainan betel nut in Hunan and taste this delicious food for a long time, they used the food processing methods commonly used by Hunan people to pickle it with caramel, just like pickled fish, and added spices according to their own preferences. This kind of betel nut with "Hunan flavor" not only removes the original astringency of Hainan betel nut, but also leaves a lasting fragrance in the mouth when chewing.

Most importantly, due to the full fermentation in the pickling process, Hunan betel nut is cool, spicy, mellow and full of vitality, which protects Hunan people from the life danger caused by ancient epidemic diseases and moisture.

Play a "famous hall": Lycium barbarum, grapes, exploding beads and other diversified and personalized taste products.

Eat areca Hunan people pay the most attention to betel nut. He should eat soft betel nut, with less residue and more fresh. In recent years, in order to meet the needs of consumers in different regions and tastes for betel nut snacks, Hunan Betel nut has continuously innovated and upgraded its products.

Now Hunan betel nut is eaten in a variety of ways, which is very fresh. Want to eat a different taste, betel nut with grapes; If you want to eat nutrition, there is a kind of medlar in betel nut to make the aftertaste sweeter; If we want to eat excitedly, we should also learn to explode beads of cigarettes. Put all kinds of exploding beads in betel nut and take a sip of juice. You said I wanted everything, that's good! Find you a betel nut partner and put whatever you want.

It is worth mentioning that the processed dry areca nut, blisters and high temperature make arecoline lose rapidly, and the content of dry arecoline is at least twice as low as that of fresh fruit. Therefore, in eat areca, the way of eat areca, a native of Hunan, is actually more diverse and rational than other places.

As early as 300 years ago, betel nut had an indissoluble bond with this land of Huxiang, where "the mountains and rivers freeze the bones and the culture is full of flesh and blood". Since the inflow of betel nut, Hunan people who "eat" betel nut have been constantly updating and iterating, and both taste evolution and processing upgrading have injected a unique "Xiang soul". Hunan areca nut is not only a leisure food for people after a meal, but also the best interpretation of Hunan yazi's "generosity, hospitality, making friends, being free and easy, enthusiasm and gentleness".