Datianbangsan Leaf Brown Sugar

Datianbangsan Leaf Brown Sugar

　　In Bangsan Village, Datian Town, Shuangbai County, there is a specialty agricultural product renowned both within and outside the province—Datianbangsan Leaf Brown Sugar.

　　Ren Qinmei, a 21-year-old Yi girl and the women's director of the village committee in Bangsan, is responsible for promoting the brown sugar. The production of Bangsan brown sugar dates back to the reign of Emperor Shenzong of the Song Dynasty, and has a history of over nine hundred years. The brown sugar produced in Bangsan Village was historically offered as a tribute to local chieftains, referred to in historical records as "Fu Tang."

　　The high quality of Bangsan brown sugar benefits from the area’s unique natural environment. Bangsan Village is located in a hot and dry river valley, enjoying long hours of sunshine, abundant rainfall, and sandy soil—all ideal conditions for sugarcane cultivation. Its distinctive geographical location, favorable climate, isolated natural surroundings, and the unique culture of ethnic minorities have allowed the ancient traditional sugar-making techniques to be preserved intact here.

　　Ren Qinmei told reporters that Bangsan Village has a long history of making brown sugar using traditional methods. Both the variety of sugarcane and the sugar-boiling craftsmanship have been preserved for hundreds of years and continue to this day. Among the village’s 16 villager groups, 15 grow sugarcane and produce brown sugar.

　　“The skill of boiling brown sugar was taught to me by my mother. She taught me how to boil the sugar and wrap it... This has been passed down through generations; I don’t even know how many years it’s been. Back then, there were no presses—we used oxen. Every step in making the brown sugar was done entirely by hand,” said Ren Qinmei.

　　Bangsan brown sugar is made using traditional upright wind-fired stoves and linked pots, going through 22 complex manual processes including juicing, filtering, heating, sugar seeding, sugar nurturing, stirring, cooling, and wrapping. Produced in small workshops without centrifugal separation or any chemical additives, it retains the natural fragrance of sugarcane and various nutrients beneficial to health. It is an original, pure, and green food product.

　　Ren Qinmei told reporters that in the past, Bangsan leaf brown sugar was mainly sold in surrounding towns and villages, with some given as gifts to family and friends by locals. Now, with the rise of the wellness trend, “Bangsan brown sugar” has gained increasing popularity in the market for its original production methods, handmade craftsmanship, lack of additives, superior quality, and authentic taste. Sales have grown year by year, reaching provinces such as Shandong, Shanxi, and Hebei, and demand continues to outstrip supply.

　　Tips for Identifying Quality Sugar: Observe, Smell, Cut, and Soak

　　Observe by looking at the appearance of the brown sugar to determine its authenticity. First, check whether it is wrapped in carefully selected sugarcane leaves. Then, unwrap the leaves and look for rich molasses on the surface. When you hold the sugar, it should feel smooth and warm—a tactile quality unique to Bangsan brown sugar.

　　Smell by using your nose to detect the aroma emitted by the sugar, which helps judge its authenticity. Bangsan brown sugar has a unique sweet fragrance mixed with the fresh scent of sugarcane leaves—two captivating aromas in one.

　　Cut by using a knife to slice the sugar, evaluating based on the ease and sound of cutting. First, observe the knife feel—Bangsan brown sugar is easy to cut without much effort, and makes a soft “shasha” sound as it’s sliced. Second, examine the sugar shavings—when rubbed between your fingers, they should feel smooth, fine, and slightly sticky.

　　Soak by brewing the sliced sugar shavings and observing the process to assess authenticity. The sugar water made from Bangsan brown sugar initially has a rich, deep color, filled with fine suspended particles and molasses. After letting it sit for a while, you’ll notice obvious flocculent sediment at the bottom of the cup. Once fully dissolved, the sugar water turns a deep yellow with hints of light green, resembling the state of cooked sugarcane juice. A sip brings the full sweetness and aroma of sugarcane. (Source: Chuxiong Micro Travel | Text by Li Yinjuan | Photos by Ren Qinmei）