When I was in Beijing I bought a bag of chestnuts in the shell from a vendor in one of the night markets. They tasted and looked like they were boiled, not roasted, and were sweet. What made them especially pleasing was that it was very easy to remove the shell AND the inner skin. Does anybody know how they are prepared? I can duplicate the taste and texture by boiling the nuts in sugar water, but I simply can't figure out how to make the inner skin peel off easily. Thanks.