There are three kinds of commercial ginseng: sun-dried ginseng, red ginseng and white ginseng (sugar ginseng). Sun-dried ginseng: clean fresh ginseng, remove branch roots and dry in the sun. Red Ginseng: Take fresh washed ginseng, remove adventitious roots and branch roots from the rhizome, or only remove fine branch roots and fibrous roots, steam for about an hour, take out the dried or dried branches and fibrous roots, and process them by this method, which is called "red straight beard". White ginseng: Take clean fresh ginseng, scald 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 for 1-12 hours, then take it out and dry it. Ginseng is usually in the shape of a long cone with a reed head at the top. There are often branches under the taproot, and there are many fibrous roots. It can be seen that there are tumor-like protrusions on the fibrous roots. After the fibrous roots are removed, the main roots of red ginseng are about 3-1 cm long, and the skin color is brownish red or reddish brown; White ginseng 3 ~ 15 cm, white or yellowish white; The main root of sun-dried ginseng is thick and short, with two branches and herringbone or cylindrical shape, 2 ~ 1 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 is better to be complete. White ginseng is better with thick and complete strips, thin skin and light yellow.