Commercial ginseng mainly includes sun-dried ginseng, red ginseng and white ginseng (sugar ginseng). Sun-drying ginseng: clean fresh ginseng, remove branches and roots, and sun-dry. Ginseng Rubra: Take fresh washed ginseng, remove adventitious roots and branched roots from the rhizome, or just remove finely branched roots and fibrous roots, steam for about an hour, and take out the sun-dried or sun-dried branches and fibrous roots, and process them by this method, which is called "red straight beard". White ginseng: take clean fresh ginseng, blanch it in boiling water for 3-7 minutes, take it out and prick it with a needle, then soak it in concentrated sugar water for 2-3 times, each time 10- 12 hours, and then take it out and dry it. Ginseng is usually a long cone with a reed head at the top. There are often branches and many fibrous roots under the taproot. It can be seen that there are tumor-like processes on the fibrous roots. After removing the fibrous root, the main root length of red ginseng is about 3- 10 cm, and the skin color is brownish red or reddish brown; White ginseng 3 ~ 15cm, white or yellowish white; The main root of sun-dried ginseng is thick and short, with two branches, herringbone or cylindrical, 2 ~ 10 cm long and grayish yellow surface. Ginseng is hard and brittle, translucent, and has a round heart-shaped texture on its cross section. Sun-dried ginseng, red ginseng and sun-dried ginseng are all thick and hard. It better be intact. White ginseng is better, the rope is thick and complete, and the skin is thin and yellowish.