Originally known as Polygonum hydropiper, it is rectangular, with lavender surface and reddish or white powdered sugar, which looks like hibiscus flower velvet, so it is called hibiscus fruit.

Hibiscus fruit produced in Zibo was introduced from history. Shi, a native of Qinghe County, Hebei Province, studied in Jinan at the age of 19, and then worked in a dim sum shop in Changchun City, Jilin Province. He came to Boshan on 1935, and later worked as a technician in Jingdedong Food Store in Xiye Street. Shi summarized the different methods of making hibiscus fruit in different places and his own time experience, reformed the raw materials and technology, and made hibiscus fruit with unique flavor, which was listed on 1939 and was very popular. However, due to the complex production process, strong technology, insufficient supply of raw materials, social impact and conservative technology, there was only one company producing at that time, so the number of listed companies was very small. After liberation, Master Shi taught skills with his disciples, which enabled hibiscus fruit production to blossom and bear fruit in the whole city. 65438-0956, the Central News Film Studio filmed the news documentary "Master Show Your Skills Again" to publicize Master Shi and his technology of making hibiscus fruit. Now, the division's technicians Sun Yinglin and Yan Deqing have taken over the production of this traditional product.

To make hibiscus fruit, you should first make it blank and then fry it. The blank should be made in spring and autumn, with glutinous rice and soybeans as the main materials. First, the soaked glutinous rice is processed into fine powder, kneaded into steamed bread with boiling water and steamed in a cage. Stir in a blender for a while, then add the bean paste and stir it into a semi-fluid shape, pour it on a chopping board covered with cooked flour, cool it to the hilt, cut it into strips with a length of 6.5 cm and a width of 1.5 cm, and dry it. When frying hibiscus fruit, first soak the blank in a warm oil pan, then pour the hot oil with boiling point with a spoon to gradually heat up and expand, and finally pour it into a hot oil pan with the temperature of 150 degrees until it is slightly Huang Shi. After cooling, pour in white sugar, rice slurry and syrup boiled by Guiha, take it out and mix it with white sugar cream.

Zibo has been producing hibiscus fruit for more than 40 years, with exquisite ingredients and meticulous production. The internal gap of the product is uniform, the pulp is filiform and there is no impurity. Osmanthus fragrans is rich in fragrance, sweet and crisp, refreshing but not greasy, and has a unique flavor.