A very low-profile, inconspicuous spice - ginger. But in Guangdong, Shajiang is doubly popular. Getting to Know Sand GingerSand Ginger is known for its resistance to drought, sterility and fear of submersion. The flavor of sand ginger is different from the ginger we usually use. People who hate ginger may also love it.

The ability to grow such a talent is everything is because of the love of sand ginger black silt field of growth, its softness and hydrophobicity is suitable for the growth of sand ginger . Only sand ginger to the increasing growth of such land, will not be exposed to the sun, thin skin, thick flesh, tender flesh, with pressure pain. Sand Ginger looks at the turf, but is actually a spoiled guest. When the sun is too full, it will be killed. If it rains, it will rot. As a result, an acre of land can produce more than 500 kilograms of ordinary ginger, while sand ginger can only produce 400 kilograms.

Sand ginger contains volatile components such as naphtha, camphor oleoresin and cinnamon ethyl ester, which give sand ginger its special strong and mellow aroma. The delightful aroma resembles a blend of pine nuts, camphor and parsley, with a vaguely tropical flavor of Southeast Asia. The older the ginger, the stronger the odor. In fact, the origin of sand ginger is South Asia's Indonesia and the Malay Peninsula, but sand ginger took two thousand years still has not come out of the southern coastal area, now China's sand ginger origin is still mainly in Guangdong, Guangxi, Hainan, Fujian and Taiwan. Sand ginger this special spice did not do the national popularity, strong regional, especially to the north, there is really not much people recognize, sand ginger taste for friends in the north is estimated to be a little abstract.

Guangdong people know the most about sand ginger, especially when dealing with chicken. In the Zhanjiang area, locals especially love to chop up sand ginger and mix it with soy sauce to go with the meaty, firm Zhanjiang chicken. Hakka people love to use powdered ginger, which they believe has a stronger flavor and is perfect for marinating. For example, the famous Hakka dish "Salt-baked Chicken" is made with sand ginger. They slaughtered the three yellow chicken, in the chicken skin coated with salt and sand ginger powder, chicken cavity into the salt, star anise and sand ginger, etc., the chicken body brush oil, the whole chicken wrapped tightly in sandpaper, buried in a casserole dish filled with hot salt baked. It tastes full of fresh bone meat and has a rich and unique sand ginger flavor.