Dongma Earthen Pit Liquor

Yanghe

　　Xichou Yanghe belongs to the ginger family and is a perennial herbaceous plant. The plant grows to about 1.5 meters tall, with sturdy stems, well-developed roots, and vigorous growth. It is a highly nutritious, edible and medicinal dietary fiber vegetable. Rich in various amino acids, proteins, and abundant dietary fiber, it offers health benefits such as regulating menstruation, calming coughs and reducing phlegm, reducing swelling and detoxifying, aiding digestion and strengthening the stomach. It is especially effective in treating constipation and diabetes, holding significant medicinal value.

Yanghe resembles small bamboo shoots or large shallots, with a tender red sprout growing at the center, surrounded by layers of tightly clasped purplish-red petals, making it very visually appealing. From June to September each year, fiery red fruits emerge from the base, ready for harvest after just 10–15 days of growth. After the first batch is harvested, a second one soon pops up from the soil like stars, typically yielding 3–4 harvests in total. Each fruit weighs 10–15 grams, with larger ones exceeding 30 grams. Dozens can be harvested from a single plant, sometimes nearly 100. In the first year, yields can reach over 1,000 kilograms per mu, increasing year by year, with high-yield potential surpassing 2,000 kilograms per mu.

Yanghe is highly adaptable. It tolerates waterlogging and drought, and thrives best in deep sandy loam soil. It can be cultivated in mountainous areas, plains, hills, and home gardens, as well as intercropped within orchards. Before planting, the soil should be deeply tilled and enriched with ample base fertilizer, ensuring it remains loose. Yanghe is planted using root crowns, spaced 60 x 60 cm apart, with 1,500–1,800 plants per mu and around 100 kilograms of root stock used. Planting is done in spring or autumn (in spring, during mid-to-late March; in autumn, in late October). Yanghe can be prepared in a variety of ways—sliced or shredded and stir-fried with meat or chili for a bright, crisp, and aromatic dish; or boiled, shredded, and served cold in a salad. It can also be pickled as a preserve, and is widely favored by consumers.