Wild Plant Deposits: Traditional Chinese Recipe & Ratios
In short: Traditional Chinese Wild Plant Starch. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4482 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
wild plant starchCommon wild starch resources include fruit-bearing Trichosanthes sibirica, Ligusticum truncatula, sweet oak, bitter oak, cotton oak, green oak, oak oak, cork oak, oak oak, golden cherry, sesbania, horsethorn, and gordon. fruits, coix, iron tree seeds, etc.; rhizomes include kudzu, lily, smilax, kudzu, konjac, konjac, miscanthus, amaryllis, dog spine, banana taro, cassava, mountain pig liver, etc. There are more than 100 species in total in both categories. Some of these starches are raw materials for the food industry and can be made into glucose, jelly, vermicelli, vermicelli, liquor, etc.; some are export commodities with high economic value, and some can be used as feed for the development of animal husbandry. Collecting and processing wild plant starch is a traditional sideline business in rural areas and one of the ways to make money. …
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