Nine kilograms of fresh longan are needed to produce one kilogram of longan flesh, making it exceptionally precious. The process involves drying and sun-drying the longan, with local mothers in Zhongliao assisting in hand-shelling and deseeding. The fruit flesh is then sun-dried again before packaging.
Rich in nutrients and supportive of domestically grown longan, it is an ideal source of iron for the human body. When baking cookies and pastries, using domestically produced dried longan instead of imported raisins results in delicious treats that also support local agriculture.
Traditional charcoal roasting with three days and two nights of sun-drying involves using a brick-built stove with bamboo sheets on top. Longan is spread out on the bamboo sheets, and dried longan branches are used as firewood. Smoke rises evenly, smoking the longan for three days and two nights without interruption until the outer shell is filled with the aroma of charcoal roasting.
Slow roasting with firewood is labor-intensive, with farmers taking turns to tend the fire. The longan must be slow-roasted over firewood until it absorbs the flavor just right. Using firewood for slow roasting still results in a more aromatic flavor.
Environmentally friendly cultivation and non-toxic planting methods are employed, caring for the environment. Longan is an evergreen fruit tree with a tall and robust tree shape, resistant to poor soil. The strong root system promotes soil and water conservation. With a long lifespan, the longan tree is a longstanding friend to both humans and the land.
Weight | 300g
Storage| Keep in a cool and dry place
Expiration|8 months, counted from the consumer's arrival date, at least 15 days before the expiration date
Manufacturer|Plant House Catering Co., Ltd. Zhubei Branch
Address|No. 60-2, Yongle Road, Zhongliao Township, Nantou County, Taiwan