Traditional Chinese Shuiguo: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Shuiguo. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3889 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Candied fruitsCantonese PlumHuang Taiping Preserved Fruitapple circleBegonia PreservedCandied Begonia (Beijing Style)Homemade preserved nutsApple and pear preservesPear preserves (Sichuan style)Sugar-coated hawsPreserved papayaPapaya blue and red silkPeach Preserved (Beijing Style)Homemade peach preservesVanilla peach slices (Cantonese style)Honey peach (Cantonese style)Homemade kiwi preservesKiwi preservesSugared kiwi slicesCherry preserves (Sichuan style)Dried candied cherriesApricot preservesHua LiHua Li (Fu style)lemon plumYuhuang honey plum slicesHuahe JiayingziButter plum (Cantonese style)Crispy green plums (Su style)Honey green plum (Su style)Chenpimei (Cantonese style)Bergamot plum (Su style)Vanilla plum (Suzhou style)Orange cake (Sichuan style preserves)Cantonese cake (Sichuan style preserves)Orange candied fruit (Sichuan style)Money mandarin preserves (Sichuan style)Longevity Mandarin Candied Fruit (Sichuan Style)Tangerine peel (Su style)Honey yellow skin (Cantonese style)Honey orange peel (Sichuan style)Orange peelCarved pomelo peelOsmanthus olives (Fu style)Olive preservesSalty Green FruitBig Blessing Fruit (Blessing Style)Spicy fruit (Fu style)Rose hips (Soviet style)Erxiang(Fu style)Peeled puff pastry (Fu-style candied fruit)White sugar bayberrySalty B …
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