Orchid Root

Orchid Root

　　Orchid Root is a traditional delicacy from Tongliang County with a history of over 100 years. Originally named “Orchid Root,” the production process involves more than ten steps, including ingredient preparation, sieving, paste boiling, dough forming, frying, and coating. The finished product resembles silkworm cocoons in shape, is golden yellow and plump, has a fluffy and crispy texture, and melts in the mouth.

　　 With its golden color and melt-in-your-mouth texture, it was especially loved by everyone—whether silver-haired elders or innocent children—over a decade ago. This is the traditional Tongliang delicacy, Orchid Root. After the changes of time and the trials of the market, Orchid Root, once rarely seen, is set to rise like a phoenix from the ashes and reappear before us.

　　 Orchid Root has a production history of over 200 years. Thanks to its distinctive aroma and taste, it is a favorite among people of all ages.

　　 According to the *Tongliang County Commercial Annals*, Orchid Root originated in the Qing Dynasty. With its premium ingredients and excellent craftsmanship, it won multiple awards and certificates from the provincial government at the Chengdu Flower Fair from the late Qing Dynasty to the 1920s, becoming a renowned specialty of Tongliang. Today, the Tongliang County Confectionery Factory has long vanished, and the craft of making Orchid Root has disappeared along with its artisans. We can only catch glimpses of its former glory through the fading memories of some veteran craftsmen.

　　 In 1990, Orchid Root represented Chongqing at the National Exhibition of Famous, High-Quality, and Special New Products. Two technicians involved in its production were honored as Sichuan Provincial Labor Models and National Labor Models, respectively.

　　 The production process of Orchid Root is unique and meticulous. To make high-quality Orchid Root, one must select premium glutinous rice and go through multiple procedures, including soaking, milling into powder, dough preparation, deep-frying, and sugar mixing.

　　 Although Orchid Root is distinctive, with the development of the times, the market has seen a surge of colorful, fragrant, and tasty specialty snacks as well as Western-style cakes. Due to its high production costs, lack of packaging, and limited promotional strategies, traditional Orchid Root has been largely pushed out of the market.

　　 Currently, most of the artisans who know how to produce Orchid Root have moved on to other livelihoods. Only Wang Zuquan, a former laid-off worker from the Tongliang Confectionery Factory, remains the sole producer of Orchid Root in Tongliang.

　　 To help this local specialty of Tongliang step out of Chongqing and reach the whole country, our county has implemented a series of protective measures. The government has designated Orchid Root as an intangible cultural heritage-protected product through policy support. A fixed annual fund has been allocated to help enterprises promote and develop Orchid Root. The County Trade Bureau and the County Tourism Bureau have promoted and packaged Orchid Root as a key Tongliang specialty and identified official production facilities. More encouragingly, the county government has included Orchid Root in its list of official gift products.

　　 We believe that Tongliang’s specialty, Orchid Root, will soon become another iconic brand of Dragon Land Tongliang, emerging in the world with a brand-new look.