Pomegranate, fire crystal (crystal) persimmon and fragrant jujube are traditional agricultural specialties in Lintong, which are called "Lintong Three Treasures". According to the survey, on both sides of the urban traffic trunk line stretching for more than ten kilometers at the northern foot of Mount Li, the ecological park with "Lintong Sanbao" as the main body has begun to take shape, forming a beautiful landscape, among which more than 2,000 mu of Xiekou boutique (1) Huojing persimmon produced in Lintong has its unique taste. Mount Li has a mild climate and moist springs. Since the Han and Tang Dynasties, it has been turned into a royal garden with a long history of fruit tree cultivation. Besides pomegranate, it is fire crystal persimmon. Every late autumn, persimmon trees are covered with golden round persimmons, like lanterns. Lintong Huojing persimmon is named after its red fruit and crystal luster. It is a unique persimmon variety in Lintong. (2) There is a magical legend about the origin of Lintong pomegranate. According to legend, The goddess patching the sky lost a ruby at the foot of Mount Li. One year, when Prince Anshi was hunting, he saw a golden-winged bird that was about to freeze to death in the forest, and hurriedly brought it back to the palace to feed and cure the disease. After the golden-winged bird was saved, in order to repay the prince for saving his life, he took the ruby at the foot of Mount Li to the imperial garden of Anshiguo not far from Wan Li, and soon grew a strange tree with red leaves and green flowers, which was named "An Pomegranate" by Anshiguo. (3) Method of making Lintong fermented grains: 1. Wash the glutinous rice with water, put it in a porcelain basin, pour warm hot spring water, and soak it for 4-5 hours until it can be crushed by hand. Scoop the rice into a bamboo sieve and control the moisture. Put it in a steamer, steam it to a round shape with high fire, then steam it with medium fire for about 25-30 minutes, put the steamer on a wooden frame, and still pour it with warm water from top to bottom (about 6 kg in summer and 4 kg in winter). After the water is controlled to dry, sprinkle a layer of warm water on the chopping board, pour the cooked rice on the table and put it aside to cool. Grind Xiaoqu into fine powder (7.5g in Spring and Autumn Xiaoqu, 6g in Summer Xiaoqu and 0/2.5g in Winter Xiaoqu/kloc-), sprinkle it into rice, stir it evenly, put it into a porcelain jar, compact it, pat it flat, put it into a heat preservation room, cover the jar mouth with two layers of clean quilts, and wrap it tightly. Put it on a kang in winter, or near a heater or stove, and ferment at a constant temperature of 30℃. After about 48 hours, it turned into fermented grain. 2. Put the copper pot on high fire, add 500g warm (spring) water and a little saccharin, scoop in 120g fermented mash sugar, stir it evenly with a spoon, heat it to about 90℃, and rinse the rice in the pot. When the wine smells, put it in a bowl. Features: The fermented mash brewed with Lintong mineral water or its equivalent water or spring water has mellow juice, sweet and sour fragrance, and can promote blood circulation and strengthen the stomach.