The “Liang Xiang” chestnuts are well known. Here “Liang Xiang” refers to the old “Liang Xiang” county, which is equivalent to part of the mountain area of “Fangshan” district of Beijing, and is not the “Liang Xiang” village county. “Liang Xiang” chestnuts really are “Fangshan Chinese chestnuts”. It is kind of confusing, even to many Chinese.
There are many ways to eat chestnuts, but the most popular one is the sugar roasted chestnuts.
As soon as chestnuts are harvested in autumn, you’ll see cauldrons are set up at every corner of the street. Mix chestnuts with sand, sprinkle plain sugar syrup, fry it till the sand becomes pitch-black. The chestnuts will then look shining and bright as if a layer of oil has been applied to the shells. The burning smell flutters all over. People like me who are craving chestnuts would come to buy without seller’s calling out. People used to use shovel to fry, now the process is electrically operated. Continue reading “Chinese Sugar Fried Chestnuts”