Longzhou Sago Flour

Longzhou Sago Flour

　　Longzhou Sago Flour is a well-known traditional specialty from Longzhou County in Chongzuo City, Guangxi Zhuang Autonomous Region. It is made from the sago palm, a unique tree found deep in the mountainous forests of southwestern Guangxi, and is considered a prized forest-based nutritional food. Sago flour is fat-free, low in calories, and high in fiber. It contains various essential trace elements such as copper, iron, and zinc. It has the functions of removing damp heat and providing nourishment, and is effective against conditions such as infantile malnutrition, fever, dysentery, and throat inflammation. This food is convenient to consume, delicious and refreshing, suitable for all ages, and makes for a nutritious choice for breakfast, supper, or travel at home or away.

　　Produced in Longzhou, Guangxi. The traditional method of making sago flour involves, every summer before the trees bloom, selecting tall sago palms, cutting them down, and extracting their bright yellow pith. The pith is then cut into small pieces, pounded in a stone mortar, ground into powder with a stone mill, and placed in a vat where it is stirred with clean water. The coarse residue is filtered out, and the mixture is then placed in a cloth bag and repeatedly kneaded in a vat of clean water to allow the starch to seep out through the fabric. After three rounds of sedimentation, the wet starch is obtained and dried to become sago flour. Sago flour is cool in nature and has the effects of dispelling damp heat and providing nourishment. In summer, it can be mixed with boiling water to make a sweet dessert that cools and relieves summer heat. Sago is quite effective against infantile malnutrition, dysentery, fever, and throat inflammation. Regular consumption of sago flour helps clear the heart, moisten the lungs, benefit the body, and promote health.

　　Longzhou Sago Flour, a famous specialty of Guangxi, is a traditional food with a long history. The "Compendium of Materia Medica" records: “Sago flour tastes sweet and mild, is non-toxic, and when made into cakes and roasted, it is richly delicious, satisfying hunger, nourishing deficiencies and weaknesses. It helps with weakness in the waist and legs, and with long-term consumption, lightens the body and promotes fasting.”

　　Tested and verified: Ye Zhen brand Sago Flour is rich in amino acids, carbohydrates, B vitamins, proteins, dietary fiber, and various minerals and trace elements essential for the human body.

　　This product is made from sago palms sourced from the deep jungles of southwestern Guangxi. It follows ancient traditional methods, extracted scientifically, and refined using modern technology. It is convenient to prepare by mixing with hot water, offering a fragrant, smooth, sweet, cool, and refreshing taste. Suitable for all ages, it is especially ideal as a nutritious breakfast or quick meal option for those with busy work and life schedules.

　　Craftsmanship: The traditional method of making sago flour involves, every summer before the trees bloom, selecting tall sago palms, cutting them down, and extracting their bright yellow pith. The pith is then cut into small pieces, pounded in a stone mortar, ground into powder with a stone mill, and placed in a vat where it is stirred with clean water. The coarse residue is filtered out, and the mixture is then placed in a cloth bag and repeatedly kneaded in a vat of clean water to allow the starch to seep out through the fabric. After three rounds of sedimentation, the wet starch is obtained and dried to become sago flour.