Zhang Yongtao/ for China Daily

Streams now pass the front of every home and help irrigate more than 133 hectares of farmland.

The annual drum pavilion parade is also used to show gratitude to Tong Jile, the man who brought water and food to Qiantong. By showing respect to their ancestors, Qiantong residents hope to enjoy "endless fortune".

The most famous local food in Qiantong is its "three treasures", or three kinds of tofu: dried, fried and cut in small cubes.

Made with local soybeans and water from streams, Qiantong's tofu is famous for its whiteness and softness. In ancient times, there were tofu stands every 10 meters on the street. Almost every restaurant in the village offers the tofu banquet, a feast with all its dishes made of tofu, including smoked tofu, tofu boiled with fish, and tofu with spicy sauce.

If you are not a fan of tofu, the village also has steamed dumplings filled with minced meat, bamboo shoots and gravy. Bamboo shoots in the area are popular for their large size and tender flesh. The shoots are seasonal and people have only about three weeks in spring, around Tomb Sweeping Day, to experience the exclusive delicacy.

Fresh bamboo shoots have to be cooked within 24 hours after they are dug out from the mountains, or the flesh will lose its taste. For those who are not lucky enough to travel to the area in spring, there are dried and canned versions of bamboo shoots for them to enjoy.

Rice cakes and steam breads in the village are also made with local touches such as minced shrimp and sesame.