This is the closest I could find for you. Ling Hing Mui (translated in English to "Chinese traveling plum"), was a recipe I cannot find. In Hawaii we call it crackseed. First put you plums in a dehydrator to make prunes, then follow one of these recipes. Good Luck!

In a word, crackseed.

Bernie Thomas and Norman Rodrigues both wrote looking for recipes for Chinese preserved fruits -- those candies that fall collectively under the moniker of crackseed.

These recipes were adapted from "Oldies But Goodies," published by the Kamehameha Schools Alumni Association in 1983 (and for what it's worth, all the recipes were contributed by alumni from the class of 1953).

They include true crackseed -- prunes that are "cracked," or quartered, seeds and all -- as well as other seedless fruits that are flavored the same way. Basically, you cook up a syrup of sugar, salt and lemon juice, then add dried fruit, cool and store.

You should feel free to vary the proportions of salt to sweet to suit your taste, adjust cooking time to get the tenderness you like, pour more or less syrup into your storage jars to get the juiciness you like.

You could even experiment with different types of dried fruit.

For Thomas, Rodrigues and other lovers of this genre, a variety of recipes have run in this column in the past. You can find them on our Web site, www.starbulletin.com. Use the search function and type in sour lemon, prune mui or mango seed.


Prune Crackseed
4 pounds prunes (with seeds)
Juice of 12 lemons, or 6 lemons and 6 limes
5 tablespoons Hawaiian salt
1 pound raw brown sugar
1 tablespoon dark molasses
2 jiggers rum (about 1-1/2 tablespoons)

Crack prunes into quarters.
Combine lemon juice, salt, sugar and molasses in a pan and bring to a boil. Add prunes; reduce heat and simmer until mixture thickens. Cool.

Add rum. Store refrigerated in sterilized jars.

Prune Mui
8 packages (12-ounce size) pitted prunes
1 pound brown sugar
2 to 3 tablespoons li hing
(Chinese seasoning) powder
2 tablespoons Hawaiian salt
1 tablespoon Chinese 5-spice powder
8 cloves star anise
3 tablespoons whiskey
2 cups fresh lemon juice
2 tablespoons slivered fresh ginger root or 1 pound sweet crunchy red ginger (optional)

In a large container, combine all of the ingredients except the red ginger. Let stand for 2 to 4 days, mixing at least twice a day.
Add red ginger when ready to serve. Makes 4 quarts.

Homemade plum

Material

Ebony : 50g 乌梅 ：50g
Ukrainian date : 50g 乌枣 ：50g
Hawthorn : 80g 山楂 ：80g
Licorice : 10g 甘草 ：10g
Osmanthus : 30g 桂花 ：30g
Clove : 5g 丁香 ：5g
Citrus : 10g 陈皮 ：10g
Sugar : 100g 冰糖 ：100g

Water: 4 pounds  忘了还有水：4斤

Homemade plum practices 
Methods: The above ingredients put together brewed, osmanthus finally came alive again. With more than 
The amount of water required to feed 8 pounds, then boiled to 6 pounds can be. Preferably twice boil, then 
After the two soup brewed combined. 
Note: 
1, when the last pot must use gauze filter, otherwise it will affect the taste; 
2, sugar not to cook, and then put off the fire, every time I put it in the filter; 

Material

Ebony 30 grams, Hawthorn 30 grams, licorice 3 grams

Plum juice practice 
1 rinse dust, add water, amount soak for half an hour 
2 Then the fire to boil, turn down heat and simmer for about 40 minutes, according to personal taste by adding appropriate amount of sugar and cook for 5-10 minutes 

Osmanthus plum 桂花酸梅汤

Osmanthus plum practices 

1, plum, hawthorn, mountain rinse in a bowl with a blistering 30 minutes 
2, casserole, pour water, add soaked plum and hawthorn, the fire to boil, simmer for 30 minutes 
3, and finally into the sweet-scented osmanthus sugar, melted off the fire. Let cool and then filtered dregs son, refrigerated 

Tips

1, go to the drugstore to buy ebony (do not buy in the supermarket snacks), now the price around $ 40 a pound, my family boil once every other day, about a month can 
2, ebony and sugar are necessary materials, hawthorn dry and sweet-scented osmanthus are not necessary, you can feel free to add, also add sugar osmanthus 
3, as are the traditional Chinese medicine, it is best to boil casserole, do not use the wok 
3, ebony put the more the more concentrated flavor, cooked himself once, adjust according to your preference 
4, so as not to add other herbs, or poor taste 

In China, Osmanthus tea (Chinese: 桂花茶; pinyin: guìhuā chá) is produced by combining dried Sweet Osmanthus (Osmanthus fragrans) flowers (Chinese: 桂花; pinyin: guìhuā) with black or green tea leaves in much the same manner the more familiar jasmine tea combines jasmine flowers with tea leaves.