Shange Chinese Yam

Shange Chinese Yam

Shange Chinese Yam is a geographical indication certification trademark.

　　Yam was originally collectively referred to as Dioscorea, also known as Chinese yam, jade extension, etc. Records of Dioscorea can be found in the Classic of Mountains and Seas, and the name was used until the Tang Dynasty. Emperor Daizong of Tang, whose personal name was Li Yu, had a name that sounded the same as "yu" (the character for yam), which was considered taboo for the emperor, so the name was changed to "shuyao" (薯药). By the Song Dynasty, another emperor, Zhao Shu, emerged. Since "shu" (薯) sounded the same as "Shu" (曙), the name had to be changed again, and because this medicinal plant was also called Chinese yam, the name "Chinese yam" came into use. The history of Chinese yam consumption in China can be traced back over 2,000 years BCE. Historical records unearthed from the Mogao Caves in Dunhuang mention a dish called "Immortal Porridge": "One jin of Chinese yam, steamed and peeled; half a jin of water caltrop seeds, cooked, shelled, and mashed into rice-like grains, mixed with half a jin of glutinous rice, and slowly simmered into porridge to be eaten on an empty stomach." Why was it called Immortal Porridge? The Song Dynasty poet Lu You once wrote a poem describing it: "Everyone else strives for longevity, unaware that it lies right before their eyes. I have found an easy method close at hand—just eat porridge to become immortal." While eating yam porridge won’t actually make you immortal (a poetic exaggeration), it is well known to improve appetite and promote health and longevity. Throughout history, many poems and odes have praised Chinese yam. Chen Dasou’s "Ode to Jade Extension" says: "I wish to compose a tribute to jade extension but find no fitting words, ashamed to speak of honey or lamb stew." They praised its color like jade, fragrance like flowers, sweetness like honey, and taste surpassing lamb stew, holding it in high regard. The Tang Dynasty’s poetic sage Du Fu also wrote the famous line: "To fill the belly, there is much Dioscorea." For this reason, from ancient times to the present, people have eaten Chinese yam whether they are sick or not. Chinese yam is the tuber of the plant Dioscorea from the Dioscoreaceae family, growing in mountain slopes, valleys, forests, streamsides, roadsides, shrubs, or weeds. Changkeng Township in Anxi County is located in the northwest of Anxi County, at latitude 25°11′ N and longitude 117°52′ E, featuring a mid-subtropical maritime monsoon climate. Influenced significantly by the northwest airflow, it experiences frequent thunderstorms in summer and autumn, with an average annual temperature of 16–18°C and annual rainfall of 1,800 mm. The seasons are distinct year-round, summers are not overly hot, autumns turn cold early, and springs arrive slightly late. Due to the variation between high mountains and low valleys, areas above 800 meters in elevation only support single-season crops, while areas around 700 meters support double cropping, maturing about one season later than the outer Anxi region. This makes it quite suitable for growing economic crops such as Chinese yam, potatoes, vegetables, and medicinal plants. Every Lunar New Year, on the first day of the first lunar month, ancestors would place “Clear Soup Chinese Yam” on the offering table to worship the Heavenly God as a sign of piety. It is said that offering Chinese yam to the gods is a custom that continues unchanged to this day, both locally and throughout Inner Anxi.

　　Within Shange Village, there is a temple called "Budai Rock." Every year on the 19th day of the second lunar month, the birthday of Guanyin Bodhisattva, devotees flock here, and among the vegetarian offerings laid out, “Clear Soup Chinese Yam” is naturally indispensable. The Chinese yam used is typically the best of the year.

　　 Among the public, including in several townships of Inner Anxi, the habit remains of serving the finale dish “Stewed Chinese Yam with Pork Ribs” at banquets for worshiping deities, celebrating birthdays, weddings, and other festive occasions. According to local folk chefs, due to the longer growth period of the local Chinese yam, it is rich in starch, fiber, and other nutrients. When stewed with pork ribs, it remains firm yet tender. A small amount of lard from the pork ribs seeps in, giving it a rich yet not greasy taste, naturally making it a highly sought-after dish at the table.

　　　Historical records show that from 734 BCE, when feudal lord Duke Huan of Wei offered Chinese yam as tribute to the Zhou royal court, up until the end of the Qing Dynasty, Chinese yam was continuously presented as tribute to successive dynasties. In the 54th year of the Qianlong reign, Fan Zhaoli, the magistrate of Heyin County in Huaiqing Prefecture, wrote a poem: “The villagers grow herbs for a living, proudly boasting of their authentic medicinal fields. High fences of Dioscorea grow alongside lush Achyranthes, across the stream, Rehmannia blooms beside chrysanthemums.” This vividly depicts the historical scene of the ancient Huai region people cultivating the Four Great Huai Medicinals. The geography, climate, and soil conditions of Changkeng Township in Anxi have given its Chinese yam unique characteristics: it does not fall apart after long cooking, provides gentle nourishment without abrupt effects, can be consumed regularly without causing stagnation, and offers gradual, cumulative benefits. It is regarded by generations of physicians as a top-grade tonic, enjoying fame in southern China and Southeast Asia. It serves as both a common health supplement and a precious gift for friends and relatives. Due to species exchange and variation, the Chinese yam currently used medicinally is likely a strain introduced from elsewhere and cultivated locally for many years. As people's awareness of health increases, medical perspectives are gradually shifting from treatment to dietary supplementation, where Chinese yam—as a dual-use medicinal and edible plant—has garnered significant attention.

　　Shange Chinese Yam

　　Anxi County Shange Chinese Yam Industry Technology Research Association

　　10447781

　　Chinese Yam (vegetable)