Pinghu ginger

Product Name: Pinghu Ginger Product Origin: Jiaxing, Zhejiang Product Features: tender meat, less fiber, full of spicy taste and strong aroma Product ingredients: protein, vitamins, minerals and dietary fiber Product season: the first time is from early June to early July, and the second time is from early September to early October. Product functions: removing fishy smell and deodorizing, relieving exterior syndrome and dispelling cold, invigorating spleen and warming stomach, promoting appetite, stopping vomiting, and warming stomach. In the Northern Song Dynasty, Tongling became a famous ginger producing area in China, and was included in the imperial tribute. According to Jiajing's Tongling County Records, Tongling ginger has become a "hot" specialty in the Ming Dynasty. "The city produces ginger, garlic, ramie, peony bark and the like, and there are vendors nearby, but most of them are vendors in distant markets." (Qing. Zhao Jinfeng < Vulgarity. New Town >). In the 13th year of Qing Shunzhi (1656), Tongling County Records and Products recorded that the output of ginger at that time was "no less than 100,000 tons per year". During the Republic of China, the annual output was about 720 tons. There are six private companies that run ginger in Datong, and they purchase fresh ginger and sell it to Anqing, Wuhu, Zhenjiang and Yangzhou every year. Famous sauce gardens such as Hu Yumei in Anqing, Simei in Yangzhou and Hengshun in Zhenjiang purchase Tongling ginger and process sugar iced ginger, sweet and sour ginger and sauce ginger. At the beginning of the People's Republic of China, ginger was still operated by private businessmen. In the late 1950s and early 1960s, due to one-sided grain production, the planting area of ginger was affected and the output was also reduced. Product Description: Ginger is a traditional specialty in pinghu city, with a long planting history. It is a vegetable, condiment, Chinese herbal medicine and industrial raw material. It is famous for its tender meat, less fiber, full spicy taste, rich aroma and excellent quality. Pinghu ginger is divided into new ginger and old ginger. The new ginger is harvested in August and September, and the old ginger is harvested in early November. New ginger is crisp and tender, low in fiber content, delicious and moderately spicy, and can be eaten raw and cooked. People often use salt, soy sauce, sugar, vinegar and so on to make seasoning. Fried chicken with new ginger has excellent flavor and is a famous dish in Pinghu. The famous Yangzhou bergamot ginger and Pinghu sauce purple ginger are processed from Pinghu new ginger. Ginger is firm in meat, full of spicy taste and strong in aroma. It has the functions of removing fishy smell and odor, relieving exterior syndrome and dispelling cold, invigorating spleen and warming stomach, promoting appetite, stopping vomiting, removing toxic substances and promoting water circulation, and is a necessary item in cooking. It is also an important Chinese herbal medicine, which is often used to treat internal medicine, surgery, gynecology, traumatology and food poisoning. Pinghu ginger is a high-quality industrial raw material for refining essence because of its high content of gingerol, gingene and other aromatic substances.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)