White ginger: rhizome is larger, slightly yellow, smooth outer skin, yellow-white meat, water, spicy taste is light, less fiber. Fresh white ginger ginger skin for the white slightly yellow, ginger block into the Buddha's hand shape, petal thick and fat. Ginger finger full, color white tender juice, taste spicy and not choking, is a multi-functional edible products.
Yellow ginger: rhizome medium size, skin is light yellow, shorten the internode, rhizome shoots are yellowish white, spicy, odor from light to strong, flesh from flaccid to firm, moisture, small, aroma than the old ginger is also heavy, is the top of the ginger.
Red ginger: rhizome large, long internodes, skin yellowish, shoots light red, flesh yellow, less fiber, spicy taste strong.
Tender ginger: also called new ginger, baby ginger, sub ginger, ginger is not yet mature individuals, the tip of the purple, also known as purple ginger, thin skin and tender meat, more water, less fiber, taste thin, in addition to do seasoning, but also can be processed into a shredded fried, cooled, made of ginger candy, such as the Huaiyang cuisine mixed dry silk.
Old ginger: commonly known as ginger mother, that is, ginger seed, thick skin and meat, spicy flavor, compared with new ginger, the old ginger flavor is more fragrant, as the saying goes, ginger is still old hot, mainly used in seasoning, generally used in fireworks dishes (such as stewing, simmering, simmering, burning, cooking, steak and other cooking methods), mainly to take the taste of its flavor, and cooked to discard the ginger, which is accompanied by ginger buds (pouring ginger), you can use as a vegetable side dish or pickled in soy sauce, delicious flavor.
Sand ginger: also known as sand ginger, Sannai, light brown or yellow-brown skin, gas aroma special, pungent flavor, mainly produced in southern China, Guangxi, Yunnan, Guangdong, Taiwan. It is mainly produced in Guangxi, Yunnan, Guangdong and Taiwan. It is used more in Cantonese cuisine. Sand ginger is mainly used for burning, brining, simmering, baking and other animal dishes, such as sand ginger chicken, put a little taste more delicious tender, in addition to five spices, soup ingredients, its dried products made of sand ginger powder, can also be adjusted into the refined salt to become a sand ginger salt, used to accompany meals. China's sand ginger hometown of Guangdong Nansheng sand ginger thin skin and thick flesh, crisp and tender meat, taste spicy with sweet.
South ginger: also known as mountain ginger, galangal, can be divided into large galangal and small galangal, from the appearance of like yuzhu, yellow essence, taste pungent, sexual temperature, south ginger warm stomach and cold, digestion and pain.
China's famous ginger varieties are Shandong vegetable ginger, Taian slice ginger, Andong white ginger, Shaanxi yellow ginger, Zhejiang red ginger, yellow ginger, Hubei prickly sun ginger, Zunyi big white ginger, Guangdong meat ginger, Nanxiong ginger and so on.