Yin Xing Cheng

Shell the ginkgo nuts by cracking the hard outer shell with a nutcracker or hammer, then remove the thin inner skin by blanching briefly in hot water if needed. Set aside the kernels.

Wash the large orange thoroughly under running water and pat dry with a clean cloth.

Cut the orange in half horizontally, carefully retaining the shape of both halves as natural bowls. Scoop out the flesh and juice into a bowl, leaving a thin layer of white pith inside each shell.

Strain the scooped orange juice and flesh through a fine sieve into a clean bowl, pressing gently to extract all liquid and discarding the pulp.

Heat the strained orange juice in a small saucepan over medium heat until it begins to simmer gently.

Add the prepared ginkgo nut kernels and granulated sugar to the simmering orange juice, stirring gently to combine.

Simmer the mixture for 8-10 minutes until the ginkgo nuts become tender and slightly translucent, and the liquid reduces to a light syrup.

Divide the warm ginkgo nuts and syrup evenly between the two orange shell halves, allowing them to cool slightly before serving at room temperature or chilled.