Nongzao Product • Seed Project

“Bridging rural and urban life.”

Original | Xu Gang • Nongzao Notes

In April 2019, Nongzao launched the Nongzao Practice · Seed Project, dedicated to rediscovering and reviving local fragrant glutinous rice (Xianghe Nuo) varieties that have become lost or endangered. This includes the heirloom strain Gouyangdang — once widely cultivated and preserved by every household, famed for the local saying: When one family steams glutinous rice, fragrance fills the whole village.

In 2020, the project expanded to 32 local farming households. A total of 64 glutinous rice varieties were sown, among which 34 sprouted successfully and 28 survived transplanting. Harvested grains from the experimental fields were reserved as seeds in Huanggang for the following year’s planting. Though adversely affected by climate, the revival achieved remarkable results: the single variety Gouyangdang alone yielded approximately 16,000 kg, averaging 500 kg per household across 32 families.

We further developed the revived Xianghe Nuo into marketable products: Fragrant Glutinous Rice and Xianghe Nuo Passion Fruit Wine. From a single seed to polished glutinous rice, and finally to craft rice wine, the journey represents a thoughtful exploration of future sustainable agriculture.

Our vision extends from field research to hands‑on practice. Through innovative product creation, we share and spread rural ecological wisdom. We strive to build a bridge between countryside and city, uphold circular, regenerative production models, and nurture inner spiritual well‑being for people.

Five percent of all profits from the Seed Project product line will be allocated to a cooperative development fund, to sustain and expand future seed conservation initiatives.

Xianghe Nuo Passion Fruit Wine

Rooted locally, brewed locally

Integrate farming with industry; embed tradition into contemporary life.

The cultivation of Xianghe Nuo forms a complete natural ecological chain:

Seedlings take root steadily in paddies, then fish fry are released. When fish grow to a finger’s length, ducklings follow. Timing is pivotal — avoiding seedlings being eaten by fish, and small fish preyed on by ducks. Fish and ducks naturally take on the work of soil loosening, weeding, pest control and fertilizing.

Seven months of growth, one harvest a year.

Slow‑ripened Xianghe Nuo carries a subtle fragrance that permeates the entire Dong village once cooked.

From Grain to Wine: Extending Rural Value

We continuously explore how to strengthen urban–rural sustainable cooperation, while empowering the innovation of traditional local brewing craftsmanship.

Transforming glutinous rice into wine improves storability and raises economic added value, bringing more stable income to local farmers.

We adopt authentic indigenous brewing traditions. Wine brewing is a household craft in Huanggang Dong Village. While inheriting local wine culture, we refine home‑brewed glutinous rice wine with modern professional filtration and purification techniques, producing a clean, mellow base spirit of over 50% ABV that meets premium market standards.

To align with contemporary taste preferences and broaden public acceptance, we source fresh passion fruits from Congjiang orchards during harvest season, fermenting them into a fruity, low‑alcohol fruit wine.

Blending strong Xianghe Nuo base spirit with sweet passion fruit liqueur creates a balanced flavour:

An initial burst of tropical fruit aroma unfolds into a lingering glutinous rice aftertaste, leaving a gentle warmth on the palate — a perfect interpretation of modern urban taste and lifestyle.

Xianghe Nuo Passion Fruit Wine carries the voice of the land.

Mild, mellow and soothing, it calms daily fatigue. To sip slowly is to resonate with the unrushed growth rhythm of Xianghe Nuo itself — gentle, warming and comforting. It is not for intoxication, but for quiet respite; letting the voice of nature heal the restlessness of urban life.

Chejiu: The Sound of Dong Village Culture

When villagers gather over wine, they engage in a traditional ritual known as Chejiu (Pulling Wine). Groups of three to five stand in a line, each resting their left hand on the shoulder of the person ahead, swaying gently in rhythm with a melodic chant:

“Aiiiiii~~~~~yahahay......eeyeh~~~~~~”

The prolonged, soft melody flows like a whisper from the heart.

“Eiha! Eiha! Eiha!”

The tone then turns powerful and resonant, bold and grounded. Shared wine and song ease weariness and strengthen communal bonds.

This is the voice of wine — and the voice of the land.

Specifications

• Alcohol: 12% vol

• Brewing Craft: Heirloom Xianghe Nuo seeds of Qiandongnan origin return to their native soil, yielding plump, aromatic grains. Ancient local fermentation preserves lasting glutinous fragrance. Pure mountain spring water lends natural sweetness. Modern filtration ensures clarity and purity. Fresh golden passion fruit juice is vat‑fermented, giving the wine an amber hue and rich fruity aroma.

Fragrant Glutinous Rice

The Survival Wisdom of a Seed

Huanggang Dong Village sits in a mountainous woodland at a high altitude. Rapid water loss, low stream temperatures and a short growing season create inherently harsh conditions for rice farming.

Local Dong villagers have long understood that adapting to complex ecosystems requires diverse glutinous rice varieties to secure stable harvests. Through generations of accumulated experience and traditional seed exchange mechanisms, they have cultivated dozens of rice strains tailored to different terrain, altitude and sunlight conditions.

Revived Rare Varieties

Among the successfully revived lost varieties is Gouyangdang, once planted annually and preserved by every Dong household.

Gouyangdang boasts unique biological adaptability: it thrives in frigid cold-water fields and mineral‑rich rust-water fields, and can even self-sow in mountain wetlands. Harsh conditions extend its growth cycle to over 200 days in the field, further enriching its natural aroma.

Ironically, its exceptional fragrance and rarity led to its disappearance — as the most aromatic local glutinous rice, it was the first to be eliminated during past agricultural policy adjustments. Its revival today holds immeasurable scientific value and economic potential for local regenerative agriculture.

Another revived heirloom is Honghenuo (Red Glutinous Rice), symbolizing prosperity and vitality. With sturdy stalks resistant to lodging, it adapts well to cold, damp and rust‑prone paddies. The revival and dissemination of these resilient rare varieties bring new possibilities for agricultural biodiversity.

Adhering to localized production, we collaborate with standardized professional rice mills in Liping for processing. For the first batch of Seed Project harvests, Gouyangdang is processed into polished rice, while Honghenuo is crafted into brown rice, offering diverse texture and flavour experiences.

The gift set packaging adopts the same blue tonal system as Xianghe Nuo Passion Fruit Wine, using 100% fully biodegradable materials — a tangible commitment to land protection and ecological respect.

Glutinous Rice in Urban Life

While glutinous rice remains a staple food in Huanggang, it enjoys diverse creative consumption in cities.

Steamed plain glutinous rice delivers an exceptionally soft, chewy texture, recreating the classic village fragrance. It also inspires countless modern recipes: cured meat glutinous rice, glutinous rice cakes, glutinous rice ice cream, and more.

We look forward to richer interpretations and wider development of Xianghe Nuo products as they travel from rural fields to urban life.

— Product Development Period: 2020