Xinjiang raisins are well-known throughout the world and Turpan in Xinjiang is considered to be the best place for raisins, various types, appetizing and healthy. However, do you know how the grapes changed to raisins?
Driving in Turpan, passing through many houses with small holes, is very interesting to see from afar. They are called the “drying room”. These small holes occupy half the size of the house and ventilate the raisins inside.
Once you entered the “drying room”, you will be amazed by the grapes hanging in the room.
The raisins do not require any manual processing, so they can be placed in the drying room to dry. The average temperature in the drying room is about 27 °C, the average humidity is about 35%, and the average wind speed is 1.5 to 2.6 m/s. Xinjiang raisins are all dried out like this.
During the ripening season, people bring the grapes, hang them on the wooden shelves from top to bottom, and close the doors. With the wind blown in by the air holes, it takes about 40 days to become a raisin.
In Turpan, the grapes are very sweet due to the long hours of sunshine. The raisins sold here are also very sweet. Some will be a little bit greasy.
Outside the drying room, the staff loaded the raisins with shovel. I would like to remind everyone that before eating raisins, wash them, although there is no pollution.