Leiyang Sweet Potato Starch Sheets

Leiyang Sweet Potato Starch Sheets

Leiyang Sweet Potato Starch Sheets are a Geographical Indication Certified Trademark.

　　Leiyang Sweet Potato Starch Sheets are produced under the Leiyang Xiangnan Agricultural and Sideline Products Purchase and Sales Association, with a craft history of over 600 years. In 2009, they were officially registered as a National Geographical Indication Certified Trademark. Praised as the foremost of the “Four Treasures of Leiyang,” one of the “Top Ten Star Dishes of Hunan Cuisine,” and an essential dish in the “Ten Bowls of Leiyang,” their fame has spread across Hunan. Many visitors to Leiyang love to take sweet potato starch sheets back home as souvenirs, second only to tea seed oil. Leiyang Sweet Potato Starch Sheets are affordable and delicious, often consumed for their health benefits including longevity, disease prevention, anti-cancer effects, and improved fitness and complexion. The product has an annual output of about 20,000 tons and is sold widely in domestic markets such as Changsha, Tianjin, Nanjing, Hainan, and Beijing, as well as internationally in countries like Japan, the Philippines, and South Korea. These sheets are highly nutritious, good value, rich in starch, sugars, proteins, vitamins, and more. Regular consumption can strengthen the body and promote longevity. They are especially great as a premium hot pot condiment. Made entirely through traditional manual processing without any chemical additives, they are genuinely pure, green, and natural food.

　　The usage conditions for the “Leiyang Sweet Potato Starch Sheets” Geographical Indication Certified Trademark specify that the production area must be within Xiaoshui Town, Leiyang City. The sweet potatoes used must come from within Xiaoshui Town, ensuring natural purity, green healthiness, and quality. The processing water must be underground spring water from Xiaoshui Town. Businesses that meet these conditions and follow the regulated processing methods may apply to use the “Leiyang Sweet Potato Starch Sheets” Geographical Indication Certified Trademark.

　　In 2013, it won the Gold Award at the Hunan Famous and High-quality Specialties Expo; in 2014, it was included in the Intangible Cultural Heritage list by the Hengyang Municipal Bureau of Radio, Television and New Media. In 2015, it received the Gold Award for the Top Ten Dishes of Southern Hunan. In 2016, it was awarded the title of Famous Trademark of Hunan Province. In 2018, it was listed as a major project in the “13th Five-Year Plan” by the Leiyang Municipal Government. In 2019, it was honored as the “Hometown of Leiyang Sweet Potato Starch Sheets,” among other accolades.

　　Brand’s Intangible Cultural Heritage Craftsmanship:

　　Leiyang Sweet Potato Starch Sheets Processing Procedure: Mixing the batter — Steaming the batter on a spinning disc — Pulling the sheet — Cooling — Sun-drying — Finished product / Packaging

　　1. Mixing the batter: First, mix sweet potato starch with cold water, then gradually add water to form a thin batter. The amount of water should be about 2.5 to 3 times the amount of starch. Stir continuously until the mixture is smooth and free of lumps.

　　2. Steaming the batter on a spinning disc: Scoop about 600 grams of the prepared batter with a starch spoon and pour it into a spinning disc—a shallow, round copper or tin-plated aluminum pan (called a “xiá guō” by locals in Leiyang) with a diameter of about 40 cm and a slightly convex base. After adding the batter, float the disc on the boiling water in the pot and cover with the steamer lid. Control the heat and steam for 30–60 seconds before opening the lid to remove the steamed batter.

　　3. Pulling the sheet: Place the fully cooked starch sheet on a bamboo sieve and gently pull it outward in a circular motion until it becomes evenly thin. This step is crucial in making the starch sheet, requiring quick, skilled movements, steady hand control, and even outward force to ensure consistent thickness.

　　4. Cooling: Place the pulled starch sheet on a nearby drying rack to cool.

　　5. Sun-drying: After cooling, cut the starch sheet into strips and place them under the sun to dry. The drying environment should not be damp; the sheets should not break when bent 90 degrees and should have good elasticity. Once completely dry, trim the edges, package, and ensure the moisture content does not exceed 2% of the weight. The final product should be dry, free of wet lumps, intact, and unbroken.

　　6. Finished product / Packaging: In rural areas, starch sheets are usually bundled with straw and vines. To form an industry, however, pollution-free, bacteria-free packaging boxes must be used.