Nanjiang is one of the common seasonings for making Chaozhou cuisine, and some places are also called "Two Rivers". Nanjiang is different from the ginger we often say. It is the rhizome of Alpinia officinarum, with deep red skin, mainly produced in the mountainous areas along the Han River basin. The best quality Nanjiang is produced in Liu Feng County, Fengshun County, with rich aroma, spicy taste, dark red skin and light yellow meat.

3. In a sense, Nanjiang is the symbolic seasoning of Chaozhou cuisine, especially when making brine bowls and other dishes. It can even be said that the existence of Nanjiang is the main difference between Chaozhou brine and other brines.

4. In addition to a small amount of direct use, Nanjiang can also be ground into powder for use. In chaozhou people, it is called Nanjiang House ("house" is called "powder" in Chaoshan dialect, which means "powder"), and it is preserved and used as seasoning every day.