In the ancient city of Qufu, nestled in the heart of Shandong Province, stands the Kong Family Mansion – the residence of the direct descendants of Confucius, known as the “First Family Under Heaven”. For over two millennia, this household has been the living embodiment of Confucian culture, a place where the teachings of the great sage have been passed down through generations. And in the kitchens of this revered mansion, a remarkable dessert was born – one that transforms a humble nut into a vessel for poetry, philosophy, and family legacy. Its name is Shili Yinxing (诗礼银杏) – “Poetry and Propriety Ginkgo.”
A Lesson from the Sage
The story of this dish begins not in the kitchen, but in the courtyard of Confucius himself. According to the Analects:
This famous exchange – known as the “courtyard lesson” – became one of the most cherished stories in Confucian tradition. Kong Li’s descendants proudly called themselves the “Poetry and Propriety Family”, a title that reflected their commitment to Confucius’s teachings .
The Birth of a Dish
Centuries later, in the Song dynasty, the 53rd generation descendant of Confucius, Kong Zhi (孔治), built a hall in the family temple to commemorate this lesson. He named it the “Poetry and Propriety Hall”. In front of the hall, he planted two ginkgo trees – one male and one female . The trees took root and grew, and as the centuries passed, they became towering symbols of the family’s enduring legacy.
These trees still stand today. Despite having weathered over a thousand years of storms and dynasties, they remain lush and strong . Each year, the female tree produces a bountiful harvest of ginkgo nuts – plump, fragrant, and exceptionally sweet .
The chefs of the Kong Family Mansion, ever attentive to the resources of their household, began using the nuts from these sacred trees in their cooking. They would shell the fresh ginkgo nuts, remove their bitter inner skins, blanch them in boiling water to eliminate any unpleasant taste, and then simmer them slowly in a syrup of white sugar and honey until they became soft and tender . This dessert was called “Honeyed Wax Ginkgo”.
A Name Worthy of the Ancestors
When this dish was first served at a banquet, it was presented simply as “Sweet Ginkgo” (甜蜜银杏) – a name that described the ingredients but said nothing of their meaning . The 75th generation descendant of Confucius, Kong Xiangke (孔祥珂), who held the title of Duke Yansheng, tasted the dish and found it delicious . Yet he was troubled by its name. It was, he felt, too plain – unworthy of the noble fruit that came from the very trees planted to honour the sage’s teachings .
Learning that the ginkgo nuts had been harvested from the Poetry and Propriety Hall, Kong Xiangke immediately gave the dish a new name: Shili Yinxing (诗礼银杏) – “Poetry and Propriety Ginkgo.”
The name was a stroke of genius. It served two purposes: it honoured the ancestral tradition of “poetry and propriety” as the foundation of the family’s values, and it invoked the ginkgo tree’s legendary longevity to express the family’s wish that their legacy of cultural refinement would endure for generations to come . What had been a simple dessert was now a vessel for memory, meaning, and hope. The dish’s fame spread, and it became one of the most celebrated treasures of Kong Family cuisine .
What’s in the Bowl?
Today, Shili Yinxing remains a classic of Kong Family cuisine, a jewel among the many treasures of Confucian culinary art . The preparation still follows the methods passed down through generations.
The dish uses ginkgo nuts (also known as white nuts, or baiguo) as its main ingredient . These are shelled, peeled, and carefully prepared to remove their bitterness . They are then simmered in a rich syrup made from lard, white sugar, honey, and osmanthus sauce . The cooking is done slowly, over a gentle flame, until the nuts become soft and the syrup thickens into a glossy, amber-coloured glaze .
The finished dish is a work of art. It glows with the warm hue of amber, a colour that evokes the ancient treasures of the imperial court . The ginkgo nuts are fragrant and sweet, yet firm and chewy, with a texture that is both tender and resilient . The flavour is delicate, refreshing, and subtly sweet, with a hint of osmanthus that lingers on the palate . It is a dish that is said to aid digestion, invigorate the appetite, and even offer relief from the effects of alcohol .
A Note on Ginkgo Nuts
Ginkgo nuts are a prized ingredient in Chinese cuisine, valued for their nutritional benefits and their role in traditional medicine. They are believed to help regulate the lungs, relieve coughing, and calm the spirit . However, they contain trace amounts of toxins and should be consumed in moderation – no more than 15 nuts per person in a single sitting . When prepared properly, as in Shili Yinxing, they are a safe and delicious treat.
A Living Tradition
In 2011, the culinary techniques of the Kong Family Mansion were inscribed on China’s National Intangible Cultural Heritage list . This formal recognition underscores what the people of Qufu have always known: that Shili Yinxing is more than just a dessert. It is a taste of history, a lesson in philosophy, and a living connection to one of the most influential thinkers in human civilisation.
Today, visitors to Qufu can still taste this remarkable dish. The ginkgo trees still stand in the courtyard of the Poetry and Propriety Hall , their branches heavy with fruit each autumn. And in the kitchens of the Kong Family Mansion, the chefs continue to prepare Shili Yinxing using the same methods that have been passed down for generations, ensuring that the legacy of the sage endures – one sweet, amber-coloured bite at a time.
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