Research on Chinese food in Thailand predominantly focuses on the Teochew and Hokkien groups, leaving the Hokchew community’s use of Jiao (red rice liquor dregs) underexplored. Often discarded as food waste, Jiao holds significant cultural and social value, serving as a marker of identity and a repository of traditional knowledge. This study explores the multifaceted roles of Jiao as a living cultural heritage, focusing on its transition from domestic tacit knowledge to commercial production and its role as a social boundary marker for Hokchew identity in the Nabon district of Nakhon Si Thammarat Province, Thailand. Data collection involved in-depth interviews (IDI) with six purposefully selected participants, including commercial entrepreneurs and household producers, through snowball sampling initiated by the village head. A focus group discussion (FGD) with seven community leaders, restaurant owners, and local customers was also conducted. Both methodologies employed semi-structured interview approaches, with results analyzed through thematic content analysis. Findings suggest that Jiao has evolved from a fermentation byproduct into a vital cultural heritage, encompassing ceremonial significance and vernacular health practices. The analysis indicates that Jiao embodies tacit knowledge passed down through generations, particularly regarding sensory-oriented quality control and cultural hygiene norms. This research documents the intersection of sensory fermentation practices and ritual applications within the Hokchew life cycle, offering insights into how local health beliefs are integrated into diasporic culinary traditions. While providing cultural perspectives on food-based wellness, the qualitative focus on Nabon warrants further research in broader geographic and industrial contexts.
Chumsri et al. (Mon,) studied this question.