Bergamot ginger

Bergamot ginger, "its newborn, stained with vinegar or sauce, tastes delicious." Bergamot ginger, fresh and tender, is the most famous one produced by Qintong Chu Dingmao. During the period of the Republic of China, the bergamot ginger produced by Jiangyan Qintong Town in the sauce gardens of Hongchang, Chu Dechang and Chen Dingyuan was well-known throughout the country. To make bergamot ginger, we should use tender ginger made in first frost before, pick up the buds with big fingers on them, peel them, wash them, marinate them for 10 days, scratch them with a knife, make them into Buddha's hands, boil them in a pot, soak them in cold water for two days, scoop them up and dry them, put them in a bag, soak them in a sweet sauce jar, and after a few days, they will become crimson, and then take them out and mix them with sugar to make red ginger. This kind of red ginger has a long shelf life, but it is not as good as white ginger (preserved ginger). The method of making white ginger is basically the same as that of red ginger, except that it is not stained in a sweet sauce jar, but stained with sugar. Qintong bergamot ginger is fresh, sweet, tender, crisp and spicy, which can increase the cold resistance when eaten in winter, so it has become a popular commodity in winter and a good gift for relatives and friends.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)