Chinese jujubes have a long history. They are the fruit of plants in the genus Ziziphus of the Rhamnaceae family, cultivated thousands of years ago, and recorded in ancient texts such as the Classic of Poetry.
Chinese jujubes are widely distributed, with Shanxi, Shaanxi, Hebei, Shandong, and Xinjiang being famous production areas. Xinjiang jujubes, benefiting from ample sunshine and large temperature differences between day and night, are plump and sweet; Shanxi jujubes are large, thin-skinned, thick-fleshed, and small-pitted.
Jujubes are rich in nutrients, containing protein, carbohydrates, organic acids, vitamin A, vitamin C, various trace elements like calcium, and amino acids. They are believed to have benefits such as invigorating the spleen and stomach, nourishing blood, and calming the mind, and are a common traditional Chinese medicine.
In terms of consumption, jujubes can be prepared in various ways. They can be eaten directly, with a sweet taste; they can be used to make porridge and soup, adding a sweet flavor; and they can be made into jujube cakes, jujube paste, and other specialty foods. Jujubes are not only a delicious food but also carry the weight of traditional Chinese culture. In some traditional customs, jujubes symbolize early birth of children and a prosperous future.