Walnut crisp is one of the representatives of old-fashioned dim sum. In the days when we were short of oil and sugar, when we visited relatives and friends on holidays in the early days of the People's Republic of China, we would buy a bag of peach cakes, bind them with brown kraft paper or white paper, affix stamps and tie them with hemp rope. A bag of a kilo, pieces of peach crisp wrapped into a rectangle, a chopstick half a root wide, very delicate.

Walnut crisp is produced in the north and south, and the taste of walnut crisp produced in different places is different. Among them, walnut cakes produced in Beijing, Tianjin, Guangdong, Yunnan and Taiwan Province provinces are the most famous. Because walnut and jujube are mainly used as raw materials, their nutritional value is very high, and they are characterized by delicate texture, softness, waxy taste, pure sweetness and outstanding peach kernel fragrance.

Extended data

Nutrition and precautions of walnut crisp;

1, strengthening the brain and protecting the heart. Walnuts contained in walnut crisp contain a lot of elements, which have the functions of strengthening the brain and protecting the heart.

2, lower cholesterol. The raw material of walnut in walnut crisp is linoleic acid, which can absorb intestinal fat and lower cholesterol.

3, walnut crisp can be eaten directly, and it tastes better with tea.

4. Patients with pneumonia and bronchitis should not eat walnut crisp.

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