Chestnut roasting takes lots of skill
Print Edition
PROMOTERS of the manual method of roasting chestnuts, used for more than 1,000 years, hope to revive the skill by applying for it to be added to local intangible cultural heritage list.
Today most chestnuts are roasted by machine, which is far more efficient. “But the taste is absolutely different. Instead, you can have that perfectly toasty taste,” said Gu Hongfei, a promoter of the ancient skill who also operates a roasted chestnut brand sold at many chain stores.
The equipment is simple — a giant wok and a big shovel. Chestnuts are selected from North China’s Hebei Province, the center of chestnut cultivation, and sautéed and roasted with malt sugar and oil.
The wok is fueled by firewood and the heat should be handled precisely. “And the hand movements are also hard to master,” Gu said.
Promoters hope more urbanites soon will enjoy the taste and live demonstrations of manual roasting.
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