Banshi is a type of dried persimmon that is cut into pieces and dried. Here, Banshi is a special product of Cheongdo-gun, Gyeongsangbuk-do, and was named Banshi because it has no seeds and is flat in shape. Even if Banshi is planted in Cheongdo area in other area, it can be produced only in Cheongdo area because it grows as a seed persimmon. Banshi is softer and sweeter than regular persimmons, and it is especially delicious when eaten as a ripe persimmon because it is full of moisture. Gamma-laengi was first commercialized in Cheongdo area in 1996, and became a representative specialty of Cheongdo-gun in the 2000s. In the past, hot air drying was common, but in recent years, since persimmons are dried using pressure, the nutrients of raw persimmons are preserved intact. Gamma-laengi is a food that tastes softer and chewier than ordinary dried persimmons, and has a higher sugar content, making it suitable for a snack. Prepare Cheongdo Bansi and ripen it at around 25 degrees Celsius for one day. After peeling off the top and skin of the aged persimmon, cut the persimmon into quarters. After aging it again at about 25 degrees Celsius for one day, dry it for about 3 days. Ripe the dried persimmon again at about 4 degrees Celsius for one day. Gammalang contains a lot of vitamin C, which helps strengthen immunity, relieve fatigue, and improve skin, and contains calcium and magnesium, which is good for preventing osteoporosis and osteomalacia in adults as well as in growing children. It also contains beta-carotene, which has antioxidant effects. In the processing of dried persimmons, persimmons are aged at about 25°C for one day to remove the astringency of persimmons, then peeled and divided into 3 to 4 parts, and then placed at about 25°C for 24 hours. After that, drying and ventilation are repeated for 2-3 days by controlling the temperature and humidity in a vacuum dryer, and finally, the product is completed by aging at 4°C for 24 hours. Gammalang, which has a water content of about 40%, is softer and chewier than dried persimmons, and contains about 73 mg of vitamin C per 100 g, which is 18 and 1.5 times more than that of apples and tangerines, respectively. Beta-carotene, an anti-cancer and anti-aging component, is also a type of vitamin A, which contains 23 mg per 100 g, which is 1,000 times more than apples and 28 times more than tangerines. Calcium is 36 mg per 100 g and magnesium is 35 mg per 100 g, which is found to contain 3 to 12 times more than apples and tangerines, and it is found to be a good food for preventing colds and recovering from fatigue. In addition, as a result of measuring alcohol metabolism enzyme activity, it is effective in relieving hangovers by increasing alcohol dehydrogenase activity by 1.3 times that breaks down alcohol and aldehyde dehydrogenase activity that breaks down acetaldehyde, the main culprit of hangovers, by 1.2 times.