The sweet roasted chestnut originated in the Song Dynasty and has become the most traditional snack in autumn and winter．

糖炒板栗起源于宋代，是秋冬最为传统的小吃。

Master Liu has been engaged in roasting chestnuts for more than 20 years in Lingcheng district， Dezhou， Shandong province． His chestnuts are sweet and soft， and melt in the mouth．

在陵城区，刘师傅从事炒栗子已经二十多年了，多年来他炒制的栗子香甜软糯，入口即化。

Choose high－quality chestnuts with low moisture content and regular appearance from Suqian county of Hebei province．

选择肉质细密、水分较少，外形端正的河北迁西优质板栗，板栗大小均匀一致。

Pour the gravel into the pot in advance and preheat the gravel．

预先将砂砾倒入锅内，预热砂砾。

Pour in the chestnuts and stir continuously． Keep the machine constantly rotating to prevent uneven heating of the chestnuts during the frying process．

倒入板栗连续翻炒，炒制过程中要机器不断转动，以免栗子受热不均。

Add sugar syrup every twenty minutes， twice． After the chestnuts have softened， add sugar syrup again．Add sugar syrup every 20 minutes， and add the sugar again when the chestnuts are tender．

每间隔二十分钟，加入糖稀，加入2次。待板栗变软后，再次加入糖稀。

The sweet roasted chestnut can be taken out of the pot until a transparent sugar film forms on the surface， at which the chestnut meat would separate from its endothelium．

等到板栗表面形成一层透明的糖膜，这时板栗肉与内皮分离，便可出锅。