White ginger: the rhizome is large and yellowish, the skin is smooth, the meat is yellow and white, the moisture is large, the spicy taste is light, and there is little fiber. The skin of fresh white ginger is white and yellowish, and the ginger pieces are in the shape of bergamot with thick petals. Ginger is full, white, tender and juicy, spicy and not choking, and it is a multifunctional edible product.
Dioscorea zingiberensis: The rhizome is medium in size, the epidermis is light yellow, the internodes are shortened, the tender tip of the rhizome is yellow and white, spicy, the smell changes from light to strong, the meat quality changes from soft to solid, the moisture is less, and the aroma is heavier than that of ginger. It is the top grade of ginger.
Red ginger: large rhizome, long internodes, yellowish skin, reddish buds, yellow flesh color, less fiber and strong spicy taste.
Tender ginger: also known as new ginger, young ginger and ginger, it is not mature individuals, and its tip is purple, also known as purple ginger, with thin skin and tender meat, more water, less fiber and light taste. In addition to being used as seasoning, it can also be processed into fried silk, cold salad and ginger sugar, such as dried yam mixed with yam.
Old ginger: commonly known as ginger mother, that is, ginger seeds, thick skin and fleshy, spicy. Compared with new ginger, old ginger tastes more fragrant. As the saying goes, ginger is still old and spicy, mainly used for seasoning. Generally used for fireworks dishes (such as stewing, stewing, roasting, boiling, roasting, etc. ), mainly to take its taste, but after the ginger is cooked, it should be discarded and matched with ginger buds (.
Jiang Sha: Also known as Jiang Sha and San Nai, with light brown or yellowish brown skin, unique flavor and spicy taste, mainly produced in Guangxi, Yunnan, Guangdong and Taiwan Province provinces in southern China. Widely used in Cantonese cuisine. Jiangsha is mainly used for roasting, marinating, stewing, roasting and other animal dishes, such as Jiang Sha chicken, which tastes more delicious and tender. Jiang Sha dry powder can be used not only for spicing and making soup, but also for adding refined salt to become Jiang Sha salt. Jiang Sha, the hometown of Jiang Sha, China, has thin skin and thick meat, crisp and tender meat, and spicy and sweet taste.
Nanjiang: Also known as Alpinia officinarum, Alpinia officinarum can be divided into Alpinia officinarum and Alpinia officinarum. Shaped like Polygonatum odoratum and Polygonatum sibiricum, it tastes spicy and warm. Nanjiang warms the stomach, dispels cold, helps digestion and relieves pain.
The famous ginger varieties in China are Shandong cuisine ginger, Taian sliced ginger, Anton white ginger, Shaanxi turmeric, Zhejiang red ginger, turmeric, Hubei thorn ginger, Zunyi dabai ginger, Guangdong meat ginger, Nanxiong ginger and so on.