Dried Longan Meat: The left shows a slightly peeled appearance, the right shows the shell.
Dried Longan Meat: Flat pieces, reddish-brown, semi-transparent, thick and oily, sweet in taste.
“Why is it called the ‘slave of lychee,’ so beautiful and rich that no other fruit compares. Its pure and mellow liquid shames the dew of heaven, and its golden orbs and white flesh surpass pearls. It should be offered as a gift from the immortal on Mount Gu She, to be served at the grand banquet in the Jade Pool of the Queen Mother. It should be hailed as a peer to the lychee’s red elixir, and moreover, its benefits for the mind and spirit are even more outstanding.”
Ming Dynasty, Wang Xiangjin, “Longan”
The author of this poem, Wang Xiangjin, was a Jinshi (successful candidate in the imperial examinations) of the Ming Dynasty. In his later years, he lived at home and paid attention to agricultural matters, compiling the book “Qun Fang Pu” (Compendium of Flowers). This poem primarily defends the name “slave of lychee” for longan. Its taste is sweet, with golden skin and crystal-clear flesh, more beautiful than white pearls. It is like a fruit grown by immortals on Mount Gu She, worthy of being offered at the grand banquet in the Jade Pool. It should be considered a sibling to the lychee, and moreover, longan has the benefits of strengthening the mind and calming the spirit, so it should not be merely called the “slave of lychee.”
According to folk custom, the ninth day of the first lunar month is the birthday of the Jade Emperor. Therefore, in Southern Fujian, it is called “Tian Gong Sheng” (Heavenly Emperor’s Birthday). The offering table is divided into an “upper table” and a “lower table.” The upper table is for the Jade Emperor, so it should be set with three cups of clear tea, five types of fruit, and six types of vegetarian offerings. Dried longan is one of these six vegetarian items.
Dried longan meat (https://whatsintcm.com/dt_articles/%e9%be%8d%e7%9c%bc%e8%82%89/) is the dried aril of Dimocarpus longan Lour., belonging to the Sapindaceae family and the Dimocarpus genus. It is mainly produced in tropical Asia, including Fujian, Guangxi, Guangdong, and Yunnan. Due to the suitable climate, Vietnam also cultivates it in large quantities. In Taiwan, it is primarily produced in areas south of Nantou and Miaoli. Harvesting is typically done in autumn when the fruits are ripe. After drying, the shell and seed are removed, and it is sun-dried until it is dry and not sticky. It is also known by other names such as Guiyuan, Longmu, Guiyuan, Longan Gan, and Litchi Nu. The medicinal aril is irregular in shape, appearing in pieces or chunks of varying sizes. The surface is reddish-brown or dark brown, semi-transparent. The side facing the fruit peel is shriveled and uneven, with a slight reticulation. The side attached to the seed is usually shiny with fine longitudinal wrinkles. They often stick together in clumps, are soft, moist, and sticky, with a unique aroma and a rich, sweet taste. Generally, thicker pieces that are soft, moist, dark brown, and have a rich sweet taste are considered superior. Dried longan meat was first recorded in the “Shen Nong Ben Cao Jing” (The Divine Farmer’s Materia Medica) and classified as a medium-grade herb. It nourishes the heart and spleen, and can invigorate the blood and calm the spirit. Clinically, it is often used for symptoms such as palpitations, forgetfulness, and insomnia. There are generally two common types of dried longan found in the market. One is peeled from dried fruits, often in pieces, and is darker in color; this is more common. The other is fresh longan flesh dried directly, usually spherical in shape and lighter in color, and is less frequently seen. Additionally, some products are found to be fumigated with sulfur, then soaked in sugar water and dried. These are thicker, increasing their weight, and are whiter in color. They will feel sticky to the touch and have a sulfurous odor when smelled. The sweetness is very pronounced, and the unique fresh aroma of dried longan is absent. Some products are also soaked in high-concentration brown sugar water before drying. These are usually thicker, close to purplish-brown in color, and often stick together in clumps. Upon separating the sticky dried longan meat, brown sugar granules can be seen within. They are sticky to the touch and have a strong brown sugar flavor, lacking the unique aroma of dried longan. There are also instances where fruit jam is added. The flesh is heavy, often stuck together in several pieces, and sometimes fruit jam can be found when separating them. The luster is also poor, and the fine longitudinal wrinkles are not visible on the inner surface. They are sticky to the touch and taste like fruit jam. Furthermore, dyed raisins or dried cherries are sometimes passed off as dried longan. They are similar in size and color to dried longan. They usually have a slightly sweet taste but lack the unique aroma of dried longan, and they decolorize when soaked in water. Dried lychee flesh, when dried, is thicker, brown, and less translucent. Another misidentified variety is long-lychee (Longli) used as dried longan. The dried fruit has many circular tumor-like protrusions on its surface, and the seed coat of the mature seed splits longitudinally. The aril is not easily separated from the seed, and the seed is irregularly ovate. It has a faint aroma and a slightly sweet taste, with a sticky chewing sensation. Currently, Vietnamese longan varieties are similar to early Taiwanese native longan, being smaller but having a stronger longan aroma and flavor.
In Taiwan, dried longan is either machine-dried or dried using longan wood. Dried longan from wood fires, due to the slow release of moisture, requires continuous effort for several days and nights. It also necessitates constant control of the heat and smoking effect, making it very labor-intensive and time-consuming. However, in addition to the longan aroma, it has a special smoky flavor, which is why it is deeply loved by the public. The dried longan available in Taiwan adheres to food safety and sanitation standards, so the public can consume it with peace of mind.
【Images provided by】Professor Chang Xian-Zhe, “Authentic Medicinal Materials Illustrated Guide” https://whatsintcm.com