Food Culture of the GIAHS in Qingyuan Region, China
Discover the unique culinary traditions and agricultural heritage
that have shaped the Qingyuan region for generations. A taste of
culture, nurtured by nature.
Local Delicacies
Explore the traditional foods that are central to Qingyuan’s festivals and daily life, crafted
from local ingredients and time-honored recipes.
She Kueh
The main ingredients of She Kueh are
“Kaempferia alkaline” (made from eucalyptus
branches and leaves through more than ten
processes including cleaning, soaking, boiling,
molding and forming), rice, sage grass and
green cabbage leaves. It is a local pastry made
during the Spring Temple Festival.
Qingming Festival Cake
Every year during the Qingming Festival (April),
people in Qingyuan Festival make egg-shaped
rice balls which mix rice with various
ingredients, including coriander, tender bamboo
shoots, diced shiitake, shredded meat and
related spices.
Huang gu
Every year in November and December of the
lunar calendar, every household uses Japonica
rice as the main raw material and Kaempferia
alkaline as auxiliary materials to make Huang gu
(Yellow Cake). It is easy to store and cook for a
long time and tastes chewy.