When first seeing the Historical Village- Xihe Bay, one first notices the antique, paradise-like beauty. However, what is even more amazing is that the village abounds with wild camellia oil.
According to the genealogical records of the Zhang family and oral history from Xihe Bay, in the late Yuan and early Ming Dynasty, there were many wild camellia trees in the mountains before the Zhang family moved here. The villagers later eventually found out that oil could be pressed out from camellia fruits for consumption. Camellia trees were maintained and kept in good condition. Picking camellia fruits and having camellia oil became one of the most important aspects of farming, continuing for generations. It also accelerated the expansion of camellia trees, which finally spread all over the surrounding villages and became one of the local staples.
Beautiful camellia flowers, with their milky white petals, golden stamen and pistil, look like a blooming snow lotus, dotted in the steep Dabie Mountains, bringing infinite vitality to the deep mountains with dancing fallen leaves in the withering season.
The other peculiarity of camellia trees is that every spring, you will see overhanging camellia peaches. They have the same size and appearance of peaches, but the core of the fruit is hollow. When mature it becomes pink and is edible either raw or cooked. In my childhood, every time villagers were chopping woods or pasturing cattle in the mountains, I could not help but pick the camellia peaches to eat. Its sweet yet slightly astringent taste is still memorable till today.
Fried streaky pork with camellia peaches; few people have ever seen this delicacy, let alone eaten it. The taste is unable to be put into words. However, one never forgets the potent aftertaste. Its nutritional value far exceeds ordinary peaches, and has been praised as "the peaches of immortality Heaven, the peaches of camellias trees on Earth.”
Camellia seeds
The third peculiarity of the camellia trees: In the spring when camellia peaches mature, the fruits have quietly grown out. They go through three seasons: spring, summer, and mid-autumn. The seeds grow from tender to firm, from yellow to black, and are ready for picking. The black camellia seeds are infused with oil. When the fruits fully ripen, the shell will naturally crack, the seeds thus breaking away in the breeze from its parent, returning to nature.
Camellia seeds for oil extraction
In the museum of Xihe Bay, an ancient oil press machine is on exhibit with a history of 300 years. When seeing its old-time charm, we have to praise the wisdom of the people hundreds of years ago.
Through clashing and squeezing, the extracted oil continuously drips down as the spring drizzle.
Camellia oil is known as the world's most precious vegetable oil, the most valuable and rare product among all edible oils: With the smallest distribution area and the least yield, camellia oil also contains the highest nutritional value. Its health benefits greatly surpass olive oil.
