Beijing Sugar - roasted Chestnuts

Beijing Sugar - roasted Chestnuts is a highly representative street snack with a long history. Every late autumn, the sweet aroma of it fills the streets and alleys. When making it, first carefully select fresh chestnuts without worms or mildew. The outer shell should be smooth, with a uniform color and no obvious scars or depressions, and there should be no hollow sound when shaken. Wash and dry the chestnuts, and make a cross - shaped cut at the top to facilitate flavor penetration and shelling. Then cook the chestnuts until they are soft. In another pan, add cooking oil and white sugar, stir - fry over low heat until the sugar melts and turns golden. Pour in the cooked chestnuts and quickly stir - fry to coat them evenly with the sugar juice. Stir - fry until the chestnuts turn golden and the sugar juice becomes thick, then take them out of the pan. The freshly baked Sugar - roasted Chestnuts are covered with a crystal - clear sugar coating, with an attractive color. When bitten, the outer skin is crispy, and the chestnut meat inside is sweet, soft, and glutinous. The sweet taste spreads in the mouth, with a lingering caramel aftertaste, and the taste is rich in layers, making people unable to stop eating. The well - known Donglaishun Sugar - roasted Chestnuts in Beijing are often in short supply. On a cold winter day, holding a bag of hot Sugar - roasted Chestnuts and eating while walking warms both the hands and the heart. It is an essential delicacy for Beijingers in autumn and winter and also a special snack that tourists must try to experience the charm of Beijing.