The cultivation technology of Huairou chestnut is a long-standing traditional skill. According to historical records such as the Huairou County Chronicles of the Wanli Period of the Ming Dynasty, as early as the Ming Dynasty more than 500 years ago, the royal eunuchs, wealthy merchants, and other nobles all liked to use Huairou chestnuts for food or for ceremonies. Huairou chestnuts have a long-standing reputation, so hazelnut factories were widely set up in Huairou, Changping, etc. to meet the special needs of mausoleum sacrifices and the court. At that time, two-thirds of the hazelnut factories were located in Huairou, specializing in the purchase, screening, processing, storage, and transportation of chestnuts, walnuts, hazelnuts, and dates. The cultivation and management technology of Huairou chestnuts is divided into six steps: seed selection, seedling transplanting, grafting, pruning, prevention and control of pests and diseases, and fertilization. Among them, grafting and pruning best reflect the experience and technology of the cultivator. The flesh of Huairou chestnut contains starch, sugar, protein, etc., and is also rich in vitamins and mineral nutrients. It is a healthy food with high calories, low fat, and no cholesterol. There are many varieties: Yanchang, Yanhong, Huaihuang, Huaijiu, Jianding Oil Chestnut, etc. In the 1970s, Huairou chestnuts were introduced into the "Canton Fair" and subsequently became famous overseas.