Quyousheng
01 · Lineage & Regional School
Quyousheng, Male, Han, from Guangzhou, Guangdong, is a sixth-batch national representative bearer of Rice Noodle Making Craftsmanship (Ⅷ-277). The tradition is documented in Guangzhou, Guangdong. Within the regional tradition and school record of Rice Noodle Making Craftsmanship in Guangzhou, Guangdong: As a part of Lingnan food culture, it gives concentrated expression to the local people's wisdom in making ingenious use of natural conditions and of the characteristics of local produce. The traditional craft of making Shahe fen (Shahe rice noodles) is a traditional technique in which late-crop indica rice is soaked in spring water from Baiyun Mountain, ground into a slurry, spread thin, steamed into a thin sheet and then cut into strips to form a rice food; it takes its name from the fact that the Baiyun Mountain spring water comes from the Shahe area of Guangzhou. In the Qing dynasty the area already had fairly large market towns, and travellers passing through often needed convenient food to fill their stomachs; the rice noodles made by local people were widely welcomed because they were convenient to make, to store and to sell. The Republican-era Continued Gazetteer of Panyu County records that "the noodles of Shahe" were "distinctive in character and unaffected by foreign goods", which shows that by the late Qing at the latest the craft of making Shahe fen had already become a systematic tradition. By the Republican period Shahe fen had become a distinctive food of Guangzhou, and trade organizations for the trade had appeared.
02 · Mastery & Signature Works
The bearer record for Quyousheng is anchored in the documented technical standards of Rice Noodle Making Craftsmanship in Guangzhou, Guangdong. Within the documented technical tradition of Rice Noodle Making Craftsmanship in Guangzhou, Guangdong: This craft is centred on Guangzhou in Guangdong Province and is widely distributed through the towns and villages of Lingnan, especially the Guangdong-Hong Kong-Macao region; it also has consumers throughout the country and in Southeast Asia. Guangzhou has a subtropical maritime monsoon climate, with abundant sunlight and rainfall, a dense river network and many alluvial plains, and rice cultivation there is well developed; the many springs near Shahe are clear and sweet and the water is rich in minerals, which provided the conditions for the emergence and development of the traditional craft of making Shahe fen. The traditional craft of making Shahe fen has by and large preserved the process steps inherited from the late Qing, with particular attention to the choice of rice and of water. The raw material for Shahe fen is late-crop indica rice, and the rice must be soaked in weakly alkaline mountain spring water; the rice must be ground on a Lianzhou bluestone mill so that the slurry comes out fine and smooth; in grinding the slurry, attention is paid to the quantity of water added, the speed and the thickness. Swirling the slurry is the key to the craft: cooking oil is first smeared on a bamboo basket, the rice slurry is ladled in and the basket is rotated quickly so that the slurry spreads evenly, then the pot is covered and the slurry is steamed until it sets into a sheet of noodle, whereupon it is taken out and the sheet is peeled off and laid layer upon layer on a perforated bamboo tray to cool. Once the starch has aged and its toughness has increased, the sheet can be cut into noodle strips. A texture that is thin, translucent and yet elastic, with a supple and smooth mouthfeel, is what makes Shahe fen distinctive, and it is also what has made it a representative Lingnan rice product. Lingnan has a long history of eating rice products. The traditional craft of making Shahe fen was created collectively by the people of the Shahe area through constant practice and improvement in rice-food production, and it has been handed down from generation to generation to the present through family transmission and master-apprentice transmission. Shahe fen is economical, convenient to make and a common staple food in the Lingnan region. Its making technique is a major contribution by the people of Lingnan to the diversity of China's traditional rice-food making techniques. Representative repertoire, works and technical entries recorded for the project include: "Archival Records of Process Steps": The traditional craft of making Shahe fen has by and large preserved the process steps inherited from the late Qing, with particular attention to the choice of rice and of water.
Archival Records of Process Steps
The traditional craft of making Shahe fen has by and large preserved the process steps inherited from the late Qing, with particular attention to the choice of rice and of water.
Core Technique I
This craft is centred on Guangzhou in Guangdong Province and is widely distributed through the towns and villages of Lingnan, especially the Guangdong-Hong Kong-Macao region;
Core Technique II
it also has consumers throughout the country and in Southeast Asia.
Core Technique III
Guangzhou has a subtropical maritime monsoon climate, with abundant sunlight and rainfall, a dense river network and many alluvial plains, and rice cultivation there is well developed;
03 · Transmission & Safeguarding Status
In 2025, Quyousheng was announced in the sixth batch of national representative bearers for Rice Noodle Making Craftsmanship, with Guangzhou, Guangdong as the declared area. Within the documented safeguarding record of Rice Noodle Making Craftsmanship in Guangzhou, Guangdong: The project was inscribed in the national inventory in 2021 (batch 5), with Guangzhou, Guangdong as its declared area, and Guangzhou Yaohuashahefencunyinshi Co., Ltd. as its safeguarding unit. Since the project was inscribed in the national inventory, its declared area and safeguarding unit have carried out documentation, transmission and presentation within the national safeguarding framework. Together, the inventory record and the project archive form the public documentary basis for the bearer’s transmission practice.
04 · Associated Heritage Item Dossier
Historical origin
The traditional craft of making Shahe fen (Shahe rice noodles) is a traditional technique in which late-crop indica rice is soaked in spring water from Baiyun Mountain, ground into a slurry, spread thin, steamed into a thin sheet and then cut into strips to form a rice food; it takes its name from the fact that the Baiyun Mountain spring water comes from the Shahe area of Guangzhou. In the Qing dynasty the area already had fairly large market towns, and travellers passing through often needed convenient food to fill their stomachs; the rice noodles made by local people were widely welcomed because they were convenient to make, to store and to sell.
05 · Fellow National Bearers Lineage
National representative bearers recorded under the same item code, ordered from the first to the sixth batch. Batch order is not a teacher–student relationship.
| Bearer | Declared area | Roster code | Relation |
|---|---|---|---|
| Long Fusun | Guilin, Guangxi | — | Other regional school |
| Quyousheng | Guangzhou, Guangdong | — | This page |
06 · Archival Sources & Bibliography
This static English edition is rendered at the edge for search engines, AI crawlers and readers without JavaScript. Compiled from official national representative bearer archival records and the associated project dossier, organized by topic and translated into English. 阅读中文版。