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Kwang-Hwa Junior High School (2003 CyberFair Project ID 2702)
Taiwan,
Taiwan,
Hsinchu
Official Status:
Final Project: Ready for Judging
Teacher:
Category: 4. Local Specialties
We estimate 5 student(s) from 13 to 15 will work on this entry.
Description of Our Community: Trace theorigin of the persimmon cake—its manufacturing process, history, and local cultural characteristics.Due to the rich, hilly terrain and the arid river valley found in the Hsin-Pu area, strong winds called Jiu-Chiang Feng blow through between July and December. In earlier times before Hsin-Pu was first settled, persimmon trees covered the land. Every July after a brief maturation period, the persimmon is harvested. And with the aid of sunlight and strong seasonal winds, the result is a chewy and sweet cake, which was made out of previously strong-tasting persimmon. Its production is the largest in Taiwan and, in addition, the persimmon cake has become synonymous with the city of Hsin-Pu
Project Description: Because of the continued plowing and planting of persimmon trees, compiled with the relatively brief maturation process and harvest time (approximately 2 to 3 months), it is advantageous to preserve and raise the added-value, as well as stockpile surplus. According to Mr. Chang Fa-lai, one of the operators of Hsin Pu’s Han-Keng Li persimmon cake business (his grandfather was born in Hsi-Chow Chuang, Liu-Feng county, Kuandong province, Mainland China) the conception of the product originated with his great, great grandfather. Back then, people found the persimmon to be rather economical and to have an accelerated maturation period. It could also be eaten immediately after being peeled, too. But because of the strong astringent taste, it was not well received and would be discarded somewhere outside the house. After a few days, the skin would begin to turn an orange color, yet it had not began to rot. Following that, it was pressed flat with the hands and then placed out in the sun. Lastly, it was baked dry with ashes and transformed into a radiant black persimmon cake. Over the years, due to advances in technology, the product has evolved into today’s delicious persimmon cake. Persimmon farming came from Mainland China; however, it flourished in Hsin-Pu because of Han-Keng Li’s unique hilly terrain, the arid climate, and a relatively low amount of rain. Furthermore, the northeastern seasonal winds (traditionally called Jiu-chiang feng by the local people) that blow through Hsin Chu area between September and December create the perfect natural environment and weather conditions, which are absolutely necessary for the manufacturing of persimmon cakes. And that is how they are able to make the highly delectable and very sweet Hsin Pu persimmon cake.