Cangxi Chuanming Ginseng

Cangxi Chuanming Ginseng

Cangxi Chuanming Ginseng is a geographical indication protected product.

Cangxi Chuanming Ginseng is a geographical indication certification trademark.

Cangxi Chuanming Ginseng is an agricultural geographical indication product.

　　Cangxi Chuanming Ginseng is a renowned specialty of Cangxi County, Guangyuan City, Sichuan Province, with a long cultivation history. As early as 1783, the "Cangxi County Annals" from the 48th year of Emperor Qianlong's reign in the Qing Dynasty recorded locally produced Chuanming Ginseng, and artificial cultivation began in the early Xianfeng era (1851).

　　Cangxi Chuanming Ginseng is produced in Longshan and surrounding areas of Cangxi County, Sichuan Province. It stands out among traditional Chinese medicinal herbs, serving as a nourishing and lung-benefiting, spleen-strengthening medicine. It offers benefits such as moistening the lungs and resolving phlegm, harmonizing the stomach, promoting fluid production, and detoxifying. It is used to treat conditions like cough due to lung heat, heat-induced yin deficiency, physical weakness, cold-deficiency disorders, and amenorrhea. In May 2000, analysis by the Chengdu Institute of Biology, Chinese Academy of Sciences, revealed that Chuanming Ginseng contains pharmacologically active coumarins and rutin, including isopimpinellin, byakangelicol, oxypeucedanin hydrate, and rutaretin. From the test samples provided by Cangxi, researchers isolated a naturally rare 4,5,6,7-tetrasubstituted benzofuran compound for the first time. Its structure is 4-hydroxymethyl-5-(β-propionylmethylether)-6-methoxybenzofuran-7-O-β-D-glucoside. The yellow powder obtained after water extraction was named "Chuanming Ginseng Glycoside" by Professor Ding Li and Dr. Wang Ming'an from the Chengdu Institute of Biology, Chinese Academy of Sciences.

　　In addition to its excellent medicinal properties, Cangxi Chuanming Ginseng can be combined with various meats to create delicious Chuanming Ginseng dishes that are widely used in hotels, restaurants, eateries, and family banquets. Gift-packaged, boxed, Chuanming Ginseng paste, and fresh-preserved Chuanming Ginseng also make great gifts for relatives and elderly well-wishers.

　　The cultivation history of Cangxi Chuanming Ginseng dates back to the Ming Dynasty. Legend has it that in 1390 (the 23rd year of the Hongwu reign in the Ming Dynasty), Zhang Sanfeng, the founding patriarch of the Wudang Sect, traveled to YunTai Temple in Cangxi County. He quickly became friends with the temple’s Taoist priest, whom he then introduced to Zhu Chun, the 11th son of Emperor Zhu Yuanzhang. The priest gifted Zhu Chun the high-quality “local ginseng” produced in Cangxi, which Zhu Chun subsequently offered to the emperor as a tribute. The emperor decreed that this “local ginseng” be called “Ming Ginseng” and regarded it as a fine product of the Ming Dynasty. Since Cangxi County is part of Sichuan, it became known as “Cangxi Chuanming Ginseng.”

　　Cangxi Chuanming Ginseng, a specialty of Cangxi County, Sichuan Province, is a Chinese geographical indication product. Cangxi County is located on the northern edge of the Sichuan Basin, where the terrain and climate are highly suitable for the growth of medicinal herbs. It ranks first nationwide in both total cultivation area and production. The produced Chuanming Ginseng features a bright yellow-white luster, a slender and regular shape, firm and crisp texture, a cut surface with a keratin-like pattern, ample and delicate powdery quality, and a sweet and mild taste—making it a high-quality product.

　　Chuanming Ginseng thrives in cool and moist climates, is relatively cold-resistant but not tolerant of high temperatures. Seedlings prefer slight shade and are most vulnerable to intense sunlight. It grows best in deep, loose, fertile, and well-drained soil, such as humus soil and sandy loam. Growth in highly sandy soil results in poor root quality, low powder content, and insufficient plumpness. Cultivation in heavy, damp, and gravelly soils leads to deformed roots that tend to fork.

　　It serves both medicinal and edible purposes. The root is used medicinally. According to the "Compendium of Materia Medica," Chuanming Ginseng can treat coughs due to lung heat or yin deficiency, dry coughs with sticky phlegm, qi-yin insufficiency, irritability, and dry mouth. It is delicious for eating, characterized by tender texture, rich powderiness, and savory broth. Due to its high medicinal and dietary value and consistent annual demand, cultivating Chuanming Ginseng yields stable and considerable benefits.

　　Ways to consume Cangxi Chuanming Ginseng:

　　Take an appropriate amount of Cangxi Chuanming Ginseng, soak it in clean water for 8–12 hours until fully softened, rinse, and then stew or steam it along with other ingredients. It delivers a pure, fresh taste with endless aftertaste.

　　Geographic Scope

　　Cangxi Chuanming Ginseng is produced within the jurisdiction of Cangxi County, Guangyuan City, Sichuan Province, covering 39 towns and townships including Longshan, Shuanghe, Hedi, Yunsan, Wenchang, Yuedong, Baishan, Pengdian, Shimashi, Dongxi, Gaopo, Huangmao, Longdong, Shizao, Yueshan, Qiping, Baiyi, Lizhou, Lijiang, Tuyu, Yuanba, Shimen, Huanshi, Zhongtu, Longwang, Sanchuan, Xinguan, Yonghe, Yuanxi, Yuanyang, Wulong, Yongning, Yuansi, Baihe, Zhesui, Lingjiang, Dongqing, Baimiao, Chanlin, Baiqiao, Tingtang, and Yunfeng. The geographical coordinates are between 105°43′–106°28′ east longitude and 31°37′–32°10′ north latitude. The protected area spans 3,500 hectares, with an annual yield of 7,000 tons.