Longan

Longan is the pulp of the longan fruit after peeling and separating the seeds and then being dried.
Phuong Chieu commune (Hung Yen city) is considered the “cradle” of dried longan processing. According to households working here, making a delicious batch of dragon fruit is very elaborate and takes a lot of time and effort. Requires carefulness and ingenuity from the practitioner. The stages of fruit picking, longan swirling and heat drying are all done by hand. The longan used to make longan is mainly longan with thick, fragrant and sweet pulp. Good quality dragon fruit will have a color ranging from clear yellow to sticky brown. (The longer the label is left, the more the color will decrease but the quality will not be affected.
Longan contains a large amount of substances with high nutritional value. Can be used in many ways such as: eaten directly, used to cook sweet soup with lotus seeds, stewed with chicken or soaked in wine…